Instant Pot Chipotle Chicken Cordon Bleu Pasta
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Prep Time
10 mins
-
Cook Time
10 mins
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Additional Time
25 mins
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Total Time
45 mins
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Servings
8
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Calories
366 kcal
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Course
Main Course
Instant Pot Chipotle Chicken Cordon Bleu Pasta
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Instant Pot Chipotle Chicken Cordon Bleu Pasta puts a delicious Mexican spin on traditional Chicken Cordon Bleu and turns it into chicken casserole.
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Ingredients
Add BEFORE Pressure Cooking
- 2-1/2 cups reduced sodium chicken broth
- 1-1/2 pounds chicken breast, cubed (boneless, skinless)
- 1 cup diced ham
- 12 ounces pasta (I used mini bow tie pasta)
- 1/2 chipotle pepper, diced
- 1 teaspoon adobo sauce (from a can of chipotle peppers in adobo sauce)
- 10 ounce can diced tomatoes and chilies with liquid (like Ro*Tel)
- 1 recipe seasoning mix (See recipe below)
Add AFTER Pressure Cooking
- 1/2 cup heavy whipping cream
- 4 ounces Swiss cheese, shredded
- 4 ounces Monterey Jack cheese, shredded
- 1 cup seasoned croutons, crushed
- 2 - 4 ounces cream cheese (optional) (Only to thicken or make creamier)
Seasoning Mix
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
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Instructions
- Make the seasoning mix by adding all ingredients under seasoning mix into a small bowl and stir.
- Add the ingredients, in this order, into the inner liner pot of the Instant Pot pressure cooker: Chicken Broth, Chicken breast, Ham, Seasoning mix, Pasta, Diced Tomatoes and Chilies, Chipotle Pepper, adobo sauce, and Mini Bow Tie Pasta.
- Place the lid on the Instant Pot and move the pressure release valve to the SEALING position. Press the PRESSURE COOK or MANUAL button (depending on model) and select High Pressure. Then press the +/- buttons to adjust the time to 10 minutes. (NOTE: It will take approximately 10 - 15 minutes to come up to pressure. The time varies depending on the model and recipe.)
- After the Instant Pot has finished pressure cooking, let it release pressure naturally for 10 minutes (this means you do nothing and do NOT touch the Instant Pot during this time.)
- After 10 minutes, then do a quick release by moving the valve to the VENTING position to release any remaining pressure.
- After the Instant Pot has finished pressure cooking and you have done a quick release, carefully remove the lid of the Instant Pot. Pour in the heavy cream. Add the shredded Swiss and Monterey Jack cheeses and stir. Top with crushed seasoned croutons. Enjoy!(NOTE: If you would like it creamier, you can add 2 to 4 ounces of cream cheese, cut into cubes to make it thicker and creamier. I didn't added because it was already creamy enough for me.)
Nutrition Information
Show Details
Calories
366kcal
(18%)
Carbohydrates
39g
(13%)
Protein
23g
(46%)
Fat
13g
(20%)
Saturated Fat
7g
(35%)
Cholesterol
64mg
(21%)
Sodium
643mg
(27%)
Potassium
345mg
(10%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
595IU
(12%)
Vitamin C
4mg
(4%)
Calcium
278mg
(28%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 366 kcal
% Daily Value*
| Calories | 366kcal | 18% |
| Carbohydrates | 39g | 13% |
| Protein | 23g | 46% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 64mg | 21% |
| Sodium | 643mg | 27% |
| Potassium | 345mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 595IU | 12% |
| Vitamin C | 4mg | 4% |
| Calcium | 278mg | 28% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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