Instant Pot Chicken Tetrazzini
If you like creamy, cheesy pasta dishes, then this recipe is for you.
Servings: 6 Servings
Calories: 457kcal
Ingredients
- 2 large chicken breasts
- 1/2 onion diced
- 1/2 teaspoon cracked pepper
- 1/2 teaspoon kosher salt
- 2 cups chicken broth
- 1 cup sour cream
- 2 cans cream of mushroom soup
- 8 oz sliced mushrooms
- 1 cup Monterey Jack cheese
- 12 oz spaghetti noodles
Instructions
- Add 1 1/2 cups of chicken broth, chicken, onion, salt and pepper to the instant pot. Cook on high pressure for 7-9 minutes. Make sure chicken is fully cooked. Manually release pressure when done.
- Remove the chicken and shred. Add the chicken, cream of mushroom soup, sour cream, mushrooms, remaining broth and pasta. Cook on high pressure for 5 minutes. Manually release pressure when done.
- Add cheese and mix.
Nutrition
Serving: 1Serving | Calories: 457kcal | Carbohydrates: 46g | Protein: 30g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 708mg | Potassium: 673mg | Fiber: 2g | Sugar: 4g | Vitamin A: 409IU | Vitamin C: 8mg | Calcium: 207mg | Iron: 2mg