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Instant Pot® Creamy Chipotle Chicken Pasta

Name: Instant Pot® Creamy Chipotle Chicken Pasta
Prep time: 35 min
Total time: 1 h
Yield: 6
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

Prep 35 min
Total 60 min
Servings 6

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. By Betty Crocker Kitchens

December 1, 2019

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

1

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.
2

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.
3

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.

For added heat, add 1/4 to 1/2 teaspoon of ground red pepper (cayenne) with the seasoning mix. Don’t like spice? Substitute the poblano chile in this recipe with a milder green bell pepper.
Cotija cheese is a salty, crumbly Mexican cheese.
When handling hot chile peppers, be sure to wear kitchen gloves to protect your hands. Be careful not to touch your face or eyes, as the seeds and membranes of chiles can cause burns. Always wash your hands thoroughly after handling chiles.
Poblano chiles are fresh and typically mild chile peppers. When dried, they are called ancho chiles.

Nutrition Facts

Serving Size: 6 servings

Calories: 630

Total Fat: 25g

Saturated Fat: 12g

Trans Fat: 1/2g

Cholesterol: 140mg

Sodium: 1040mg; 43%

Total Carbs: 67g

Dietary Fiber: 5g

Sugars: 11g

Protein: 35g

% Daily Value*:

Vitamin A: 30%; 30%

Vitamin C: 40%; 40%

Calcium: 15%; 15%

Iron: 25%; 25%

Exchanges:

*Percent Daily Values are based on a 2,000 calorie diet.

Instant Pot® Creamy Chipotle Chicken Pasta

Ingredients