Instant Pot Italian Chicken
With minimal ingredients and done in under 30 minutes this Instant Pot Italian Chicken is a great weeknight meal the the whole family will enjoy!
Servings: 6
Calories: 734kcal
Ingredients
- 1 cup chicken stock
- 2 pounds chicken breast trimmed and cut into about 6 pieces
- 0.7 ounce packet italian dressing mix
- 8 ounces cream cheese or Neufchatel, softened
- 1 cup sour cream
- 1 cup shredded mozzarella cheese
- 16 ounces your favorite pasta cooked to pasta directions
Instructions
- With the trivet in the bottom, pour chicken stock in the pressure cooker.
- Place the pieces of chicken evenly around the trivet.
- Sprinkle the chicken pieces with the italian dressing mix, then set the cream cheese block on top of the chicken.
- Set the pressure cooker to sealing, cook on High pressure for 10 minutes. Natural release for 5 minutes. Quick release of any remaining pressure.
- While the chicken is cooking, cook the pasta according to package directions.
- Remove chicken breasts and trivet.
- Stir in the sour cream until the cream cheese is fully combined.
- Shred the chicken.
- Fold the chicken, pasta and mozzarella in with the sauce.
- Serve warm with a favorite vegetable and roll.
Notes
- Use any of your favorite smaller pasta.
- While mozzarella is our favorite cheese for this recipe, you can try others - see my tips above.
- We do not recommend storing this.
- Serve with your favorite vegetable or roll.
Nutrition
Calories: 734kcal | Carbohydrates: 62g | Protein: 50g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 174mg | Sodium: 853mg | Potassium: 890mg | Fiber: 2g | Sugar: 5g | Vitamin A: 919IU | Vitamin C: 2mg | Calcium: 198mg | Iron: 2mg