Instant Pot Creamy Chicken And Vegetable Pasta Recipes

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GRANDMA'S CREAMY CHICKEN IN THE INSTANT POT®

My grandma's recipe made for the Instant Pot®! Serve over rice, potatoes, or pasta.

Provided by saraeudy

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h

Yield 8

Number Of Ingredients 12



Grandma's Creamy Chicken in the Instant Pot® image

Steps:

  • Place onions into the bottom of a multi-functional pressure cooker (such as Instant Pot®). Pour melted butter and broth on top.
  • Mix garlic, poultry seasoning, salt, pepper, paprika, and smoked paprika together in a small bowl. Stir into onions. Place chicken on top of the onions.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 9 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
  • Transfer chicken and onions to a plate. Select Saute function to bring juices to a simmer, about 5 minutes.
  • Sift flour into the pot and stir until no lumps remain and sauce has thickened a bit, about 5 minutes. Add sour cream by the spoonful, stirring to incorporate. Cancel Saute function. Return chicken and onions to the pot. Select Warm function to heat through, about 5 minutes. Serve.

Nutrition Facts : Calories 394.1 calories, Carbohydrate 14.4 g, Cholesterol 100.4 mg, Fat 30.9 g, Fiber 1.7 g, Protein 16 g, SaturatedFat 18.8 g, Sodium 486.1 mg, Sugar 3.8 g

3 onions, coarsely chopped
1 stick butter, melted
¼ cup chicken broth
2 tablespoons minced garlic
1 tablespoon poultry seasoning
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon paprika
½ teaspoon smoked paprika
4 skinless, boneless chicken breasts, cut in half
2 tablespoons all-purpose flour
1 (24 ounce) container sour cream

INSTANT POT® CREAMY LEMON CHICKEN PASTA

This easy pasta dinner cooks together in one pot--your Instant Pot®! The recipe makes 8 servings, so is great for a crowd, or you can save the leftovers for lunches to eat over the following few days.

Provided by fabeveryday

Time 50m

Yield 8

Number Of Ingredients 13



Instant Pot® Creamy Lemon Chicken Pasta image

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®), add butter, and select Saute function. When butter melts, add chicken and onion and saute until chicken is browned, about 5 minutes. Add garlic and saute for 1 minute more. Push Cancel to end Saute function.
  • Add dry pasta, chicken stock, lemon juice, salt, pepper, and garlic powder; stir with a wooden or plastic spoon, scraping the bottom of the pot to loosen any browned bits.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Stir in heavy cream, Romano and Parmesan cheeses. Let the pasta sit in the pot until the sauce is thickened, about 3 minutes.

Nutrition Facts : Calories 421.2 calories, Carbohydrate 47.1 g, Cholesterol 85.6 mg, Fat 13.9 g, Fiber 3.4 g, Protein 28.9 g, SaturatedFat 7.2 g, Sodium 1028.1 mg, Sugar 3.2 g

2 tablespoons salted butter
1 ½ pounds boneless, skinless chicken breast, cut into 1/2-inch pieces
1 medium onion, finely chopped
3 cloves garlic, minced
1 pound dry penne pasta
4 cups chicken stock
2 medium lemons, juiced
1 teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon garlic powder
½ cup heavy whipping cream
¼ cup grated Romano cheese
¼ cup grated Parmesan cheese

CREAMY CHICKEN MARSALA

An easy 20-minute, delicious, and creamy chicken marsala! Serve over whole wheat pasta or brown rice.

Provided by Sophia Del Gigante

Categories     World Cuisine Recipes     European     Italian

Time 20m

Yield 4

Number Of Ingredients 7



Creamy Chicken Marsala image

Steps:

  • Heat olive oil in a skillet over medium-high heat. Season chicken with salt and pepper; cook in hot oil until browned, 3 to 5 minutes. Stir onion and mushrooms with the chicken; continue cooking until the onion is translucent, 5 to 7 minutes. Pour cream of mushroom soup and Marsala wine over the chicken mixture; cook until hot and the chicken is no longer pink in the middle, 3 to 5 minutes.

Nutrition Facts : Calories 354.7 calories, Carbohydrate 19.9 g, Cholesterol 34.6 mg, Fat 16.5 g, Fiber 1.5 g, Protein 15.7 g, SaturatedFat 3 g, Sodium 539.1 mg, Sugar 8.3 g

3 tablespoons olive oil
salt and ground black pepper to taste
2 skinless, boneless chicken breasts, cut into cubes
1 onion, diced
1 cup sliced cremini mushrooms
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup Marsala wine

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