Great option, quick weeknight dinner! I found this recipe originally on Betty Crocker and I saved it because of the picture and the fact that I generally had most of the ingredients!
As the time to cook up this recipe grew near (aka, we had the bacon wrapped shrimp as take out that comes with enchilada sauce – don’t judge!) I re-read the recipe and noticed that the final step was to add cooked pasta. Say what?
I went and looked as some of the other recipes – also from Betty that were cooked in the instant pot with pasta. I decided to redo this recipe as an instant pot option.
I also cut the recipe in half as these recipes tend to serve a family of 4 with left over. I would definitely cut the recipe into 1/3s so that I don’t have 2 left overs on each time we make it!
Cheesy enchilada chicken pasta (InstantPot)
Notes
When the instant pot is unsealed the pasta will appear under cooked, sitting for 5 minutes finishes it up.
Options:
Mix up the pasta, I use red lentil pasta
Trade out a can of diced tomatoes for the sauce
Ingredients
- 1/2 can (10 oz) Old El Paso™ mild enchilada sauce
- 1 tbl taco seasoning mix
- 1 chicken breast cut into chunks
- 1/2 cup chopped onion
- 1 small poblano chopped
- 1-3 cloves garlic, finely chopped
- 1 can (14.5 oz) Muir Glen™ fire roasted diced tomatoes
- ½ cup chicken broth
- 3 oz) cream cheese (fat free or other), cubed, softened
- 1/2 cups shredded sharp Cheddar cheese
- 1 cup cavatappi pasta – or other fun pasta shape
Instructions
- On 3-4-quart Instant Pot®, select SAUTE; adjust to normal.
- Heat oil in insert.
- Combine/stir/mix chicken with taco seasoning
- Add chicken to the hot instant pot
- cook 5 minutes, stirring occasionally.
- Add 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, enchilasa sauce and pasta.
- 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 cheddar cheese until cheese melts.
- Let stand 5 minutes.
Verdict:
Lovely, eazy, comforting and delicious and a nice kick of heat with the poblano (out garden was very spicy this year) and the taco seasoning if you make the one indicated!
Was quite easy, and i prepped all the pieces/ingredients the night before so i would not talk myself out of it on a friday night!
I put mine over diced tomatoes and topped with smoked sea salt.
If you try it let me know what you think!
