INSTANT POT® CREAMY CHIPOTLE CHICKEN PASTA

Instant Pot® Creamy Chipotle Chicken Pasta image

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.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 6

Number Of Ingredients 14

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:

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.
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.
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.

Nutrition Facts : Calories 630, Carbohydrate 67 g, Cholesterol 140 mg, Fat 3 1/2, Fiber 5 g, Protein 35 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1040 mg, Sugar 11 g, TransFat 1/2 g