Instant Pot® King Ranch Chicken Pasta

 


Ingredients

  • 1
    can (18 oz) Progresso™ creamy mushroom soup
  • 2 1/4
    cups Progresso™ chicken broth (from 32-oz carton)
  • 1
    can (14.5 oz) Muir Glen™ organic fire roasted crushed tomatoes
  • 1
    can (4.5 oz) Old El Paso™ chopped green chiles
  • 1
    package (0.85 oz) Old El Paso™ chicken taco seasoning mix
  • 1
    package (20 oz) boneless skinless chicken thighs, cut in 1-inch pieces
  • 12
    oz uncooked penne pasta (3 1/2 cups)
  • 2
    cups shredded sharp Cheddar cheese (8 oz)
  • Chopped fresh cilantro leaves, crushed tortilla chips and sour cream, as desired

  • Steps

1 Spray 6-quart Instant Pot® insert with cooking spray. Mix soup, broth, tomatoes, chiles and taco seasoning mix in insert.

    2 Stir in chicken 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.

      3 Immediately stir mixture 1 to 2 minutes or until pasta is completely separated. Pasta will appear to be stuck together but will separate while stirring. Stir in cheese. Let stand 5 minutes.

        4 Top with remaining ingredients.

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