Instant Pot Creamy Chicken Vegetable Pasta is so easy to make that it almost makes itself! This creamy, filling pasta dish will be everyone’s new fave comfort food. It’s a perfect dish for those busy days where you want a tasty meal on the table without having to stand in the kitchen for an hour doing the prep work and cooking. The dish could easily be made gluten-free just by switching out the farfalle for a gluten-free pasta. You probably won’t have to worry about having leftovers of this dish because everyone is going to love it. But, just in case you do have some leftovers, be sure to add a tiny splash of milk when you’re reheating it the next day so it doesn’t seem dry. Here’s how I make it.
Instant Pot Creamy Chicken Vegetable Pasta
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- Instant Pot (I used 6 qt model)
- cutting board
- silicone cooking spoon
- measuring cup
- measuring spoons
Cook’s Pro Adjust-A-Measure Set, 3-Piece,Pyrex 3-Piece Glass Measuring Cup SetOXO Good Grips 10.5 x 14.5″ Utility Cutting BoardCuisinart 15-Piece Stainless Steel Knife SetStarPack 13.5″ XL Size Silicone Serving SpoonInstant Pot 6Qt 7-in-1 Programmable Pressure Cooker
- 1 lb boneless chicken, diced
- 1 lb farfalle pasta
- 1 lb frozen country mixed vegetables
- 4 cups chicken stock
- 4 oz cream cheese
- 1 cup heavy cream
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp Italian seasoning
- olive oil
- salt and pepper to taste
Place a thin layer of olive oil on the bottom of the Instant Pot.
Select saute and place the chicken into the pot, leaving the top off.
Saute the chicken until it’s white.
Place the pasta on top of the chicken.
Place the chicken stock into the Instant Pot, followed by the vegetables and then the seasonings.
Set Instant Pot to cook on manual high for 6 minutes.
Once the cooking cycle has finished, do a quick pressure release.
Add the heavy cream and the cream cheese into the Instant Pot.
Keep stirring until the cream cheese has melted and everything is smooth..
Serve immediately with salt and pepper to taste.