Instant Pot Cheesy Chicken Pasta Recipe

4.58 from 87 votes

This Instant Pot Cheesy Chicken Pasta is comfort food at its best! This quick pasta is easy to whip up in the instant pot in just 10 minutes.

Prep Time5

Cook Time5

Total Time10

Course: Main Course

Cuisine: Italian

Servings: people

Calories: 643kcal

Add the chicken broth, pasta, chicken, and oregano to the instant pot, making sure all the pasta is submerged.
3½ cups low-sodium chicken broth, 1 pound dry penne pasta, 1 pound boneless, skinless chicken breasts, 1 teaspoon dried oregano
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 and open the pot.
Let cool slightly, then mix in the cheese, milk, and heavy cream until melted and smooth.
2½ cups sharp cheddar cheese, ⅔ cup milk, ⅓ cup heavy cream
Taste and add extra salt if needed before serving.

*Macaroni, rotini, and rigatoni can be used instead of penne.

**This recipe also works with boneless, skinless chicken thighs.

***Other herbs or seasoning blends can be used. Try dried rosemary, Italian seasoning, or Herbs de Provence.

****Half and half can be used instead, though it won't be quite as creamy.

Tips:

When releasing the valve on the Instant Pot, make sure to cover the release valve with a kitchen towel as it will spray.
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.
You can use Colby Jack, Monterey Jack, mozzarella, or another cheese.

Storage: Store instant pot cheesy chicken pasta in an airtight container in the refrigerator for up to 3 days.