Instant Pot® Creamy Chipotle Chicken Pasta

 

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.

  •                         





Comments

Post a Comment

Popular posts from this blog

Chili-Mac Soup

Image
  Ingredients 1 lb lean (at least 80%) ground beef 1 medium onion, chopped (1/2 cup) 1/4 cup chopped green bell pepper 5 cups hot water 1 box Hamburger Helper™ chili macaroni 1 teaspoon chili powder 1/2 teaspoon garlic salt 2 cups diced tomatoes (from 28-oz can) 1 can (11 oz) whole kernel corn with red and green peppers, undrained 2 tablespoons sliced pitted ripe olives Steps 1  In 4-quart Dutch oven, cook beef, onion and bell pepper over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. 2  Stir in hot water, sauce mix (from Hamburger Helper box), chili powder, garlic salt and tomatoes. Heat to boiling, stirring occasionally. 3  Reduce heat; cover and simmer 5 minutes, stirring occasionally. Stir in uncooked pasta (from Hamburger Helper box), corn and olives. Cover; cook 10 minutes longer.
Read more

Cheesy Macaroni with Ham

Image
  Ingredients 11/2 cups uncooked elbow macaroni (8 oz) 1/4 cup butter or margarine 2 cloves garlic, finely chopped 1/4 cup Gold Medal™ all-purpose flour 1/2 teaspoon salt 1/4 teaspoon ground mustard 1/8 teaspoon ground red pepper (cayenne) 2 cups milk 11/2 cups chopped cooked ham 1 can (14.5 oz) diced tomatoes, drained 2 cups shredded sharp Cheddar cheese (8 oz) 1 cup soft bread crumbs (about 1 1/2 slices bread) 2 tablespoons butter or margarine, melted Steps 1  Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain macaroni as directed on package, using minimum cook time. 2  Meanwhile, in 3-quart saucepan, melt 1/4 cup butter over medium-high heat. Cook garlic in butter, stirring frequently, until golden. Reduce heat to medium. Stir in flour, salt, mustard and red pepper. Cook and stir until mixture is smooth and bubbly. Gradually add milk, stirring constantly, until mixture boils and thickens, about 5 minutes. Gently stir in h...
Read more

Queso Macaroni and Cheese

Image
  Ingredients 1 package (16 oz) uncooked penne pasta 1 tablespoon vegetable oil 1 medium red bell pepper, diced 1/4 teaspoon ground cumin 1/4 teaspoon salt 2 cans (4.5 oz each) Old El Paso™ chopped green chiles 3 tablespoons butter 3 tablespoons Gold Medal™ all-purpose flour 3 cups milk 1 package (16 oz) Kraft™ Velveeta™ original cheese product, cut into 1-inch cubes 1 cup shredded Cheddar cheese (4 oz) 2 medium plum (Roma) tomatoes, chopped 1 medium avocado, pitted, peeled and cubed 2 tablespoons chopped fresh cilantro leaves Steps 1  Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package. 2  Meanwhile, in 5-quart Dutch oven, heat oil over medium-high heat. Add bell pepper, cumin and salt; cook 2 to 3 minutes, stirring occasionally, until peppers are just starting to soften. Transfer to small bowl; stir in green chiles, and reserve. 3  Return Dutch oven to medium heat; melt butter in Dutch oven...
Read more