Instant Pot Chicken Veggie Pasta
This was a simple recipe that was really quick and easy to make. With Traci being pregnant, we’ve been looking for more nutrient-full meals that don’t go heavy on spice-flavors but are not bland. This recipe was definitely a winner. It’s also going to be great for meal prep as I bet that you probably already have at least half the ingredients. LOL.
The best way to describe this recipe is chicken soup without all of the broth. We both liked that it packed in so many veggies which also helped add great flavor. While its flavor was simple, it made for an easy palette to doctor up to each of our preferences. Just a few ideas that could be used to “kick it up” include ground black pepper, crushed red pepper, your favorite hot sauce, and parmesan cheese.
Instant Pot Chicken Veggie Pasta
Equipment
- Instant Pot
Ingredients
- 1.5 lbs Chicken breast Should be roughly 2-3 breasts
- 2 cups Chicken stock
- 4 Chicken bouillon cubes
- 8 ounces Pasta shells work great.
- 16 ounces frozen mixed vegetables
- Parmesan cheese optional
- Freshly ground black pepper optional
- Crushed Red Pepper optional
- Hot sauce optional
Instructions
- Add chicken to the Instant Pot along with bouillon cubes and 1 cup of the chicken stock. Close the valve, and set Instant Pot on the poultry setting to cook for 19 minutes.
- When finished cooking, do a quick release. Remove chicken breasts and shred with a fork, leaving the broth in your Instant Pot.
- Add pasta into the Instant Pot and add remaining chicken stock. Be sure pasta is fully submerged so that it fully cooks. Add your shredded chicken right on top of the pasta.
- Set instant pot to “steam” and cook for 4 minutes. Do another quick release of the steam, Add the frozen veggies, combining them with the pasta and chicken to defrost.
- Serve immediately along with any optional toppings. This can be stored in sealed containers in the refrigerator to enjoy all week!