Instant Pot Chicken Tetrazzini
This fast and easy recipe is one that I guarantee people will ask you for the recipe! Fantastic for potluck dinners (it holds beautifully!)
Servings: 8
Ingredients
- 16 ounces angel hair pasta
- 2 cups cooked diced chicken
- 1 22.6 ounce can Campbell’s cream of chicken soup
- 1 large onion diced
- 1 green pepper seeded and diced
- 2 4 ounce cans mushrooms drained
- 3 stock cubes plus water to equal 4 cups
- 4 cloves garlic minced
- 1 tablespoon Minor’s chicken base
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- ½ teaspoon black pepper
- 1 ½ cup cheddar cheese shredded
Instructions
- Add all ingredients except for cheese to the Instant Pot and cook on high pressure for 4 minutes and quick release. This will result in some browning on the bottom of the pasta (which improves the flavor). If you prefer not to have browned pasta, just add the water, spices, chicken and vegetables and cook as directed. If you added everything to begin with, add the cheese and cook on slow cook high for about 10 minutes until the cheese is melted. If you opted for no browning, add the remaining ingredients and cook on slow cook high until all is heated through and melted, about 35 minutes.