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Instant Pot Creamy Chicken Penne

Instant Pot Creamy Chicken Penne
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This complete, hearty meal needs no side dish!
Yields:6 servings
Ingredients

To Freeze and Cook Later

  1. Label your freezer bag with the name of the recipe, cooking instructions, and “use-by” date (3 months from when you prepped the meal).
  2. Add all ingredients except chicken broth, heavy cream, and pasta to your freezer bag.
  3. Remove as much air as possible, seal, and freeze for up to three months.

To Cook in Instant Pot

  1. Add to Instant Pot with 1 cup chicken broth. 
  2. Pressure cook 25 minutes. (Decrease to 15 minutes if using mushrooms.)
  3. Natural release. 
  4. Shred chicken and stir.  
  5. Add pasta and additional 2 cups chicken broth on top. Gently press the pasta under the broth. (Do not mix). 
  6. Pressure cook 3 minutes. Quick release. (Wear an oven mitt.)
  7. In a small bowl, combine cornstarch and heavy cream. Stir into Instant Pot.

Nutritional info available soon.

3 Comments

  • Carolyn Kelsey says:

    Where are the labels for the bag?

  • j2smith79935 says:

    Made this for lunch today. It was so good! I’ll definitely shred the chicken better next time.
    I did this “fresh” (it was not a frozen meal). Since the cook time was for frozen I reduced the cook time on the chicken to 6 minutes (4 large breasts) and it was cooked perfectly!

  • Patricia Davis says:

    I made this “fresh” also but didn’t think to decrease the time. It was wonderful anyway! I used gluten free pasta and it was perfect even if I did overcook the chicken. Like a creamy pasta soup. Will definitely make this again.

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