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–+ servings
A square white bowl filled with instant pot creamy chicken pasta, mixed with peas and diced carrots, garnished with chopped herbs, placed on a wooden surface.
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4.86 from 7 votes

Instant Pot Creamy Chicken Pasta

This Instant Pot Creamy Chicken Pasta is a quick and easy meal your family will love.
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Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Dish
Cuisine: American
Method: Instant Pot
Servings: 4
Calories: 988kcal
Author: Corinne Schmitt

Equipment

  • Instant Pot
  • Knife and cutting board
  • Measuring cups and spoons

Ingredients

  • 1 tablespoon butter
  • 4 cups chicken broth
  • 2 - 10.5 ounce cans of cream of chicken soup
  • 1 packet Italian dressing mix
  • 2 pounds boneless, skinless chicken breast cut into cubes
  • 16 ounces rotini pasta
  • 8 ounce cream cheese 1 block
  • 2 cups frozen peas and carrots

Instructions

  • Add the butter, chicken broth, cream of chicken, Italian dressing mix, pasta, and chicken to the Instant Pot
    1 tablespoon butter, 4 cups chicken broth, 2 - 10.5 ounce cans of cream of chicken soup, 1 packet Italian dressing mix, 16 ounces rotini pasta, 2 pounds boneless, skinless chicken breast
  • Mix the ingredients well.
  • Close the Instant Pot and turn the valve to “sealing.”
  • Press the Manual or the Pressure Cook button, high pressure, and set time to 4 minutes.
  • Once the cook time is done, allow for a natural release for about 6 to 7 minutes and then quick release the remaining pressure.
  • Open the Instant Pot and add the cream cheese and the peas and carrots and stir. Put the lid back on the Instant Pot.
    8 ounce cream cheese, 2 cups frozen peas and carrots
  • Wait about 5 minutes then open the Instant Pot and stir the contents again until the cream cheese is mixed in.

Notes

Recipe FAQs

Can I use frozen chicken breasts?
Yes, you can, but know that frozen chicken breasts release extra liquid while they cook. I recommend reducing the amount of broth by ¼ cup and adding an additional 2 minutes of cook time.
 
Can I add more vegetables?
Absolutely, I often switch up this recipe depending on what I have on hand. Some additions we’ve tried are mushrooms (canned or fresh), broccoli, green beans, and zucchini.
 
Your photos show a packet of ranch dressing mix, but your recipe says Italian dressing mix, can you please clarify?
We’ve used both, but personally, I prefer the Italian dressing mix so that’s how I wrote the recipe. Both are tangy and flavorful, so it’s really up to your personal preference.
Swapping one for the other doesn’t change the quantities needed of the other ingredients, just the flavor.
 

Nutrition

Calories: 988kcal | Carbohydrates: 102g | Protein: 71g | Fat: 32g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 216mg | Sodium: 1511mg | Potassium: 1410mg | Fiber: 7g | Sugar: 6g | Vitamin A: 5568IU | Vitamin C: 12mg | Calcium: 125mg | Iron: 4mg