Instant Pot Chicken Cordon Bleu

Name: Instant Pot Chicken Cordon Bleu
Prep time: 10 min
Cook time: 9 min
Total time: 29 min
Yield: 8 servings
Ingredients: 3 cups chicken broth; 1 ½ lb boneless; 3 cups dry elbow noodles; 1 ½ cups diced ham; 1 teaspoon onion powder; 1 teaspoon garlic salt; ½ teaspoon kosher salt; ¼ teaspoon black pepper; ½ teaspoon crushed red pepper flakes; ½ cup heavy whipping cream; ½ cup cooked and crumbled bacon; 5 oz shredded Swiss cheese; 2 slices white bread; 2 Tablespoons unsalted butter

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Prep Time
10 mins
Cook Time
10 mins
Additional Time
10 mins
Total Time
29 mins
Servings
8 servings
Calories
465 kcal
Course
Main Course
Cuisine
American

Instant Pot Chicken Cordon Bleu

Nicole Henderson

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Dinner on the table in minutes with this Instant Pot Chicken Cordon Bleu Pasta. Easy pasta casserole packed with chicken, ham, swiss cheese, and more!

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Ingredients

Servings

3 cups chicken broth
1 ½ lb boneless skinless chicken thighs (cut into 1-inch pieces)
3 cups dry elbow noodles 12 oz
1 ½ cups diced ham
1 teaspoon onion powder
1 teaspoon garlic salt
½ teaspoon kosher salt
¼ teaspoon black pepper
½ teaspoon crushed red pepper flakes
½ cup heavy whipping cream
½ cup cooked and crumbled bacon
5 oz shredded Swiss cheese
2 slices white bread
2 Tablespoons unsalted butter

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Instructions

Add ingredients IN THIS ORDER to the Instant Pot. DO NOT STIR. Chicken broth, bite size chicken, elbow pasta, diced ham, onion powder, garlic salt, kosher salt, black pepper, and crushed red pepper flakes.
Secure the lid and make sure the valve on top is set to “SEALING“. Select HIGH PRESSURE and a cook time of 9 minutes (this does not include the time it takes to come to pressure).
While the chicken cordon bleu is cooking in the pressure cooker, take two slices of white bread and process them into crumbs in a food processor (or blender).
In a skillet, melt 2 Tbsp of unsalted butter. Add bread crumbs and stir constantly, until crumbs are golden brown (about 5-6 minutes).
Season breadcrumbs with salt and pepper (if desired) and set aside until the pasta is cooked.
When the cook time ends, allow to naturally release for 10 minutes (this means don’t touch it). After ten minutes, move the valve on top to “RELEASE” and allow any remaining pressure inside to release.
Open the lid and stir in the heavy whipping cream, bacon crumbles, and cheese. Stir well until everything is combined and cheese is melted! Serve with toasted breadcrumbs and enjoy!

Equipments used:

Notes

Make it creamier by adding 4oz of cream cheese with the heavy cream!
Use rotisserie chicken instead and add it at the end with the cheese!
Add frozen broccoli with the pasta before the cook time for a little extra veggies!
Top the casserole with toasted stuffing mix or pork rinds instead of breadcrumbs.
Recipe made and tested using a 6qt Instant Pot. Time to come to pressure is about 12 minutes.

Nutrition Information

Show Details

Calories 465kcal (23%) Carbohydrates 21g (7%) Protein 39g (78%) Fat 25g (38%) Saturated Fat 12g (60%) Polyunsaturated Fat 12g Cholesterol 172mg (57%) Sodium 1310mg (55%) Fiber 1g (4%) Sugar 2g (4%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 465 kcal

% Daily Value*

Calories	465kcal	23%
Carbohydrates	21g	7%
Protein	39g	78%
Fat	25g	38%
Saturated Fat	12g	60%
Polyunsaturated Fat	12g	71%
Cholesterol	172mg	57%
Sodium	1310mg	55%
Fiber	1g	4%
Sugar	2g	4%