Chicken Enchilada Pasta - Instant Pot Pressure Cooker

Set the Instant Pot to sauté mode.

Add 1 cup of diced onion and a little bit of oil to the pot and sauté until cooked.

Add 2 cloves of minced garlic and cook for an additional minute.

Add 1 can of diced tomatoes to the pot.

Pour in 1 cup of enchilada sauce.

Add 1 packet of taco seasoning and 1 and 1/4 cups of water, then stir to combine.

Add 3 cups of pasta and diced chicken to the pot, stirring to mix everything together.

Put the lid on the Instant Pot and set it to high pressure for 4 minutes.

After 4 minutes, perform a quick pressure release.

Open the lid and check the pasta; if not tender, switch to sauté mode and cook for a few more minutes while stirring to prevent burning.

Pour the mixture into a cast iron baking dish, top with Mexican style cheese, and place under the broiler until the cheese is golden brown and bubbly.

Equipment Needed

Spice Level:

Allergens