Instant Pot Creamy Chicken And Vegetable Pasta Recipes

Steps:

• Turn on an 8-quart multi-functional pressure cooker (such as Instant Pot®), add oil, and select Saute function. Add onions and mushrooms to the hot oil; season with salt and pepper. Cook and stir until onions are turning clear and mushrooms begin to soften, 3 to 5 minutes. Add garlic; cook and stir until fragrant, 1 to 2 minutes. Transfer vegetables to a bowl and reserve.
• Pour chicken broth into the pot and add Italian seasoning. Break spaghetti noodles in half and add to the pot in 2 layers, with the second layer in a crisscross direction to the first layer.
• Season chicken tenderloins with salt and pepper. Lay on top of the spaghetti. Spoon cooked vegetables over top. Cancel Saute function.
• Close and lock the lid and seal the vent. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, for 6 minutes, then use the quick-release method to release any remaining pressure. Unlock and remove the lid.
• Add cream cheese, spinach, and nutmeg; stir to distribute ingredients.
• Replace the lid and allow the residual heat of the pot to melt the cheese and lightly steam the spinach, about 10 minutes. Give the spaghetti and sauce a final stir, then serve with Parmesan cheese.

Steps:

• Combine water, chicken, celery, carrots, onion, chicken soup base, oil, garlic, rosemary, thyme, pepper, curry powder, and bay leaves in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
• Discard bay leaves. Remove chicken breasts and dice; be careful, it's hot.
• Return chicken to the pot with pastina. Select Saute function and boil, uncovered, until pasta is tender, about 4 minutes.

Steps:

• Press SAUTE on your Instant Pot and let it heat up. Add in the olive oil, chicken and onion.
• Sauté chicken and onion in the Instant Pot for 2-3 minutes or until the outside of the chicken is seared.
• Add in parsley, garlic powder, onion powder, salt and pepper. Mix well so that all chicken is coated in seasonings.
• Add in egg noodles, chicken broth, water and frozen vegetables. Don't stir together - just keep everything layered and try to have as much of the noodles covered by the liquid as possible (it's okay if they are not completely covered).
• Press MANUAL button and set timer for 5 minutes.
• Do a quick release of the pressure. Remove the lid once the pressure is gone and stir in evaporated milk.
• Press SAUTE button again.
• Cook for another 2-3 minutes or until sauce thickens. Add in shredded cheese and mix until melted and sauce is smooth. Serve topped with fresh parsley, if desired