This week we are experiencing an inferno heat wave, meaning we are NOT turning on the oven. We are actually avoiding all sources of heat. Enter the instant pot! I created this 30-minute instant pot creamy chicken pasta a few days ago. Not only is it insanely simple, but it’s a great base for meals that both adults and kids will eat!
Yes, this Instant Pot Creamy Chicken Pasta Takes Under 30 Minutes to Make. Total!
But, Abbey, how can this be?! Because pressure cookers are God’s gift to busy mothers and people who want good food but don’t have time (or patience) to be in the kitchen for hours.
Don’t get me wrong; I love spending the day baking bread and standing watch over a savory reduction for hours on end. But, now I have three kids and my tune has changed. Like, it’s jumped three octaves and switched to a major key. Which is why you shouldn’t worry if I go MIA for weeks at a time. It’s that season of life!
It’s my goal to share with you what I am making for my family. And although things used to be more fancy when this blog started, it’s taking a shift to the practical and the simple. And preferably the one-pot, under 30 minutes route if possible! Many of you have requested more dinners, so here I am, aiming to please! And I’m feeling like I hit a freaking bullseye with this instant pot creamy chicken pasta!
So, which Instant Pot Should I Buy?
Excellent question! I personally have the 7-in-1 6 quart. It easily feeds a family of six, and does all the functions you could ever need. You can buy it here on Amazon.
Don’t be a chicken about jumping on the instant pot train! 😉 I’ve had multiple friends and readers tell me that pressure cookers freak them out. Just because they can explode, doesn’t mean you should be scared! (Okay, so maybe a tiny bit of fear is justified, but they are idiot-proof. Promise!) The process literally goes like this:
Step one: dump ingredients.
Step two: lock lid and close valve.
Step three: press a button.
Step four: remove food and eat.
Boiling water takes as much effort, my friends! Maybe even more if you add salt to your water.
Go make this for dinner tonight! You still have plenty of time because this 30-minute instant pot creamy chicken pasta is amazing and quick! Grab the recipe below, and enjoy.
One more thing! If you are wanting more Instant Pot recipes, or need to learn more about how to use your pressure cooker, sign up for my Instant Pot Palooza course! The course teaches you how to efficiently and confidently use your Instant Pot. Click here to see the course content with video guides, meal plan printables, a recipe ebook, and more.
Grab the recipe below and enjoy!
30-Minute Instant Pot Creamy Chicken Pasta
Ingredients
- 1 tablespoon olive oil
- 3 garlic cloves minced
- 2 chicken breasts
- Salt and pepper to taste
- 2 cups chicken stock
- 1 can cream of mushroom soup or 1 cup heavy cream
- 1/2 pound penne pasta
- 1 cup mozzarella cheese
- 2-3 cups steamed veggies
Instructions
- Push "Saute" button. Season chicken breasts with salt and pepper. Add olive oil, garlic, and chicken to Instant Pot. Cook 4-5 minutes on each side until brown. Remove chicken.
- Add chicken stock, cream of mushroom soup, and penne pasta to Instant Pot. Stir well so pasta is evenly distributed and is covered by liquid. Place cooked chicken breasts on top.
- Close lid and cook on "Manual" for 4 minutes. Allow it to natural release on its own for another 4 minutes, then release remaining steam by flipping "Venting" valve.
- While chicken pasta is cooking, steam veggies of choice.
- Remove chicken breasts once done cooking, chop into bite-sized cubes, and add back into stainless steel bowl. Stir in mozzarella cheese and steamed veggies.
- Serve while warm and enjoy!
Nutrition
Be sure to check out these easy and quick family dinner recipes, too!
Posting a recipe without a print button is simply wrong and means that many people will never try your recipe.
Hey Kenneth, there is a print button directly under the photo on the recipe card.
This is delicious! I used a recipe for uncanned condensed cream of mushroom soup: 3 T. butter; handful of chopped mushrooms; couple of T. +/- finely chopped onion; 3 T. AP flour; salt & pepper to taste; 1 c. milk (any fat content). Melt butter over medium heat. Add mushrooms and onion and Cook for a few minutes. Gradually sprinkle in flour, whisking and cooking for a few. Slowly whisk in milk. Cook until mixture thickens. Stir in salt and pepper to taste. I use this in place of store bought in recipes calling for a can of cream of mushroom soup. Fast and easy!
That’s a great uncanned recipe! Thanks for sharing!
How would you do this if you’re starting with frozen chicken?
My first suggestion is to only use the frozen Kirkland chicken tenderloins from Costco. They cook the best in the Instant Pot of any other frozen chicken. The recipe will remain the same if you use them!
Do you have any tips on how to double this recipe to use a whole box of penne? Thanks!
Hey Tara! I’ve never doubled it, because overfilling the Instant Pot will cause it not heat and cook properly. What size pressure cooker do you have? If you have the 8-qt, you may be able to double the entire recipe.
Hey Tara! I’ve never doubled it, because overfilling the Instant Pot will cause it not to heat and cook properly. What size pressure cooker do you have? If you have the 8-qt, you may be able to double the entire recipe.
I made this tonight. I used broccoli and Brussel sprouts and added a can of mushrooms. I didn’t have soup, so I dropped in some plain yogurt. Otherwise, I followed the recipe. We both absolutely loved it! Thanks for sharing!
Love those substitutions and glad to hear they turned out great!
First thanks. Easy to follow and great to eat. Didn’t have cream of mushroom used cream of chicken. Added frozen broccoli without cooking with the cheese and closed lid for 5 minutes. Great way to get dinner on the table in minutes.
Hey Juli! So glad you liked it, and that you were able to make those easy substitutions. I love how versatile this dish is!
Have you tried doing the veggies in the pot with the noodles? I’m thinking more of a one-pot meal. Or have you found they come out over done?
Hey EriKa! Veggies tend to come out mushy and overdone if you let them cook with the other ingredients for the entire duration. You can always add them in at the end, by sealing the lid again for about 5 minutes to let them steam.
This chicken pasta sounds perfect for busy weeknights! My family will love it!
Thanks, Anna! It’s so easy and yummy!
Love this!!!If I made this in a crockpot would I still use 2 cups chicken stock? Asking for a feiend who does not have an Instant Pot.
Hey Brenda! I have never made this in the crockpot, but yes, I would say still use 2 cups. You need to have enough liquid to cook the pasta in. Let me know how it turns out! 🙂
I’ve made this several times and my family loves it. I’ve substituted Parmigiano-Reggiano for the Mozzarella and I like the taste. It also seems to melt better than the fresh mozzarella.
Great idea! I love the thick cut mozzarella in it.
Hi, I have a couple questions about the chicken: 1) Does the chicken need to be cooked before you use the Instant Pot on it, or does raw chicken work (refrigerated or frozen)? 2) Do you recommend putting the chicken on the Instant Pot rack, or straight in the pot for cooking? New to cooking so thanks for the easy recipe! 😉
Hello! No, the chicken can be raw, either frozen or fresh. (Fresh is always better, though!) I would recommend putting the chicken on top of the pasta, so it is slightly elevated out of the liquid. That ensures optimal moisture in the chicken. Hope you love it!
This was so easy and delicious! Love your recipes in
the Instant Pot.
Thanks, Linda! Glad you enjoyed it. 🙂
Fabulous! The whole family loved it. 20 minutes from start to finish.
That’s what I love to hear! Thanks for sharing!
A friend of mine made this for a dinner we had and my hubby and I loved it! We don’t have an instant pot so how would you recommend I make this on the stove or in the oven?
You can simply cook the pasta al dente in a pot on the stovetop, and grill the chicken in a frying pan. Then mix together all of the ingredients. BUT, you realllllyy need to get an Instant Pot! 🙂
Not trying to butt in, but I second this. My mom got us one for Christmas, and (like a spoiled brat) I was slightly disappointed. One more thing to sit unused in my house. I started using it, knowing it wouldn’t last long, but wanting to be grateful.
Fast forward 7 months: we now have two. I cook ALL the things. No more food ruts, because there is always something new to make. It is seriously our favorite thing. We even took it on vacation with us. ????
Keri, I LOVE hearing these success stories! And it makes me laugh now that you have two, haha. Instant Pots have a way of getting into our hearts and staying there forever. ????
Ha ha! I’m a teacher. It’s part of the job. 😉 My husband loved the recipe too.
In step #3 did you mean natural release on its own for 4 minutes? It says quick. Thanks for sharing.
YES! Thank you for catching that typo!
So the cream or the cream of mushroom soup doesn’t curdle under that high heat? Sorry new to IP and always thought cream or dairy products shouldn’t be heated that much. TIA!
Hey Kerri! Great question. It does not curdle in my experience. Hope you like it!
I made it tonight and it was a hit! Delicious! Will make again for sure! Thank you!
I love the originality on the display here. The recipe has a nice blend of flavours that both adults and children will love as you said, making it ideal for my family to try. Thanks for sharing this.