Instant Pot Chicken Jalapeno Popper Pasta
Get dinner on the table in a hurry with this Instant Pot Chicken Jalapeno Popper Pasta. This flavorful meal is quick and easy!
Servings: 8 servings
Ingredients
- 1 tablespoon olive oil
- 1 ½ pounds boneless skinless chicken breast cut into bite-sized pieces
- 3 jalapeños seeded and diced
- 2 - 3 cloves garlic minced
- 6 cups chicken broth or water
- 1 box pasta shells 16 oz.
- ½ cup cooked chopped bacon plus more for garnish if desired
- 1 package cream cheese, at room temperature 8 oz.
- 3 cups shredded Monterey Jack cheese divided
- Salt and pepper to taste
Instructions
- Heat the electric pressure cooker on “Saute” mode until the pan is hot. Add the oil, chicken, jalapenos, and garlic, cooking until the chicken is cooked on all sides. (The chicken does not need to be completely cooked through at this point.) Deglaze the bottom of the pot by adding the chicken broth or water and scraping the bottom with a flat wooden spoon. Cancel the saute mode.
- Add the pasta shells to the pot. Do not stir.
- Place the lid on the electric pressure cooker and set the valve to sealing. Set the pressure cooker to “manual” or “pressure cook” for 6 minutes. Quick-release the pressure when the cook cycle is complete.
- Season to taste with salt and pepper. Stir in the cream cheese, bacon, and 2 cups of cheese into the pasta. Top with remaining cheese and sprinkle with additional bacon if desired. Place the lid over the pressure cooker just until the cheese melts.
- Serve immediately.
Notes
- Change it up by adding corn with the pasta before pressure cooking!
Nutrition
Calories: 625kcal | Carbohydrates: 45g | Protein: 41g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 131mg | Sodium: 1218mg | Potassium: 595mg | Fiber: 2g | Sugar: 4g | Vitamin A: 795IU | Vitamin C: 7mg | Calcium: 370mg | Iron: 2mg
