INGREDIENTS
- 1 lb. penne pasta
- 3 ½ cups reduced salt chicken broth
- 1 lb. chicken cubes
- 1 tsp oregano
- Salt if needed
- 2 ½-3 cup grated sharp cheddar cheese
- 2/3 cup milk
- 1/3 cup heavy cream
INSTRUCTIONS
- Add chicken broth, pasta, chicken, oregano and salt into the instant pot, making sure all the pasta is submerged.
- Close the Instant Pot, set the valve to seal, select the pressure cook / manual function and set the timer to 4 minutes at high pressure and cook.
- When the cook time is done, quickly release the pressure (cover the release valve with a kitchen towel as it will spray) and open the pot.
- Mix in the cheese, milk and heavy cream until melted and smooth. Serve.
NOTES
- When releasing the valve on the Instant Pot, make sure to cover the release valve with a kitchen towel as it will spray.
- This recipe would also work with boneless, skinless chicken thighs. Be sure to cut the chicken into similar, bite-sized, pieces.
- If you have a bit too much water in the insert when you open it (sometimes the chicken releases a lot of water), then drain some off before adding the cheese and milk and cream. You need a bit of liquid to help melt the cheese but not too much)
- Make sure pasta is submerged so that it cooks
- You can also use macaroni or rotini
- You can use Colby Jack or Monterey Jack cheese too.