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Instant Pot™ Creamy Chipotle Chicken Pasta

instant pot™ creamy chipotle chicken pasta Entree
Instant Pot™ Creamy Chipotle Chicken Pasta
  • Prep 35 min
  • Total 60 min
  • Servings 6

It’s time that chicken pasta got an upgrade. This ready-in-45-minutes meal eats like an upgraded macaroni and cheese with a Mexican twist, and it’s full of flavors your family will love. Get ready to add this creamy, ultra-satisfying Instant Pot™ creamy chicken pasta dish to your weekly dinner rotation. MORE+ LESS-

Updated June 14, 2019
Progresso Broth
Make with
Progresso Broth

Ingredients

1
tablespoon olive oil
1
package (20 oz) boneless skinless chicken thighs, cut in 1-inch pieces
1
medium red bell pepper, seeded and coarsely chopped (about 1 cup)
1
medium poblano chile, seeded and coarsely chopped (about 3/4 cup)
1
cup chopped onions
3
cloves garlic, finely chopped
1
can (28 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
1 1/2
cups Progresso™ chicken broth (from 32-oz carton)
12
oz uncooked penne pasta (3 1/2 cups)
1
package (0.85 oz) Old El Paso™ chipotle chicken slow cooker seasoning mix
1
package (8 oz) cream cheese, softened
1/2
cup chopped fresh cilantro
1/2
cup crumbled Cotija cheese
1/4
cup sliced green onions

Steps

Hide Images
  • 1
    On 6-quart Instant Pot™, select SAUTE; adjust to normal. Heat oil in insert. Add chicken; cook 5 minutes, stirring occasionally. Add bell pepper, poblano chile, onions and garlic; continue to cook 2 to 3 minutes, stirring occasionally, until vegetables just begin to soften. Select CANCEL.
  • 2
    Stir in tomatoes, broth, pasta and seasoning mix. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 7 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
  • 3
    Stir in cream cheese and 1/4 cup of the cilantro until cheese melts. Let stand 5 minutes. Garnish with remaining 1/4 cup cilantro, the Cotija cheese and green onions.

Expert Tips

  • For added heat, add 1/4 to 1/2 teaspoon of ground red pepper (cayenne) with the seasoning mix. Don’t like spice? Substitute the poblano chile in this recipe with a milder green bell pepper.
  • Cotija cheese is a salty, crumbly Mexican cheese.
  • When handling hot chile peppers, be sure to wear kitchen gloves to protect your hands. Be careful not to touch your face or eyes, as the seeds and membranes of chiles can cause burns. Always wash your hands thoroughly after handling chiles.
  • Poblano chiles are fresh and typically mild chile peppers. When dried, they are called ancho chiles.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
630
Calories from Fat
220
% Daily Value
Total Fat
25g
38%
Saturated Fat
12g
58%
Trans Fat
1/2g
Cholesterol
140mg
47%
Sodium
1040mg
43%
Potassium
750mg
21%
Total Carbohydrate
67g
22%
Dietary Fiber
5g
19%
Sugars
11g
Protein
35g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
40%
40%
Calcium
15%
15%
Iron
25%
25%
Exchanges:
3 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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