Instant Pot Italian Chicken Pasta Salad Recipes

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INSTANT POT ITALIAN CHICKEN PASTA SALAD



Instant Pot Italian Chicken Pasta Salad image

This Italian Chicken Pasta Salad is so easy to make in the Instant Pot - you can cook the chicken and the pasta at the same time!

Provided by Kasey

Categories     Instant Pot

Time 28m

Number Of Ingredients 11

8 oz tri colored rotini
2 cups chicken broth
1 pound chicken tenderloins, raw and defrosted
1/2 cup red onion, diced
1/2 cup grape tomatoes, halved
1/2 cup green bell pepper, diced
1/2 cup shredded parmesan cheese
1/2 cup Italian salad dressing
2 teaspoon Italian seasoning
1/2 teaspoon salt, to taste
1/2 teaspoon pepper, to taste

Steps:

  • Add rotini and chicken broth to the Instant Pot. Layer raw chicken tenders on top of pasta and lightly sprinkle salt and pepper on them.
  • Put lid on the Instant Pot and cook on high pressure for 3 minutes. After cook time is up, allow for 5 minutes natural release before releasing remaining pressure.
  • Removed cooked chicken tenders and set aside to cool. Rinse rotini noodles in a strainer with cold water until cooled. While chicken is cooling, dice onions, tomatoes, and bell peppers. Once chicken has cooled, dice it into bite-sized pieces.
  • In a large bowl, combine pasta, chicken, vegetables, Italian salad dressing, Italian seasoning, parmesan cheese, and salt and pepper (to taste). Toss ingredients until well combined. Refrigerate for at least 2 hours to allow flavors to mesh together. Serve chilled.

Nutrition Facts : Calories 179 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 27 milligrams cholesterol, Fat 5 grams fat, Fiber 1 grams fiber, Protein 15 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 0.75 cup, Sodium 346 milligrams sodium, Sugar 3 grams sugar, UnsaturatedFat 3 grams unsaturated fat

INSTANT POT® ITALIAN CHICKEN



Instant Pot® Italian Chicken image

Super easy Instant Pot® Italian chicken recipe. Serve over rice or mashed potatoes.

Provided by THEHOLLANDS

Time 45m

Yield 4

Number Of Ingredients 8

1 tablespoon salted butter
1 tablespoon minced garlic
2 (5 ounce) frozen skinless, boneless chicken breasts
1 (4.5 ounce) can sliced mushrooms, drained
2 (.7 ounce) packages dry Italian-style salad dressing mix
1 cup chicken broth
1 (10.75 ounce) can condensed cream of chicken soup
1 (8 ounce) package cream cheese

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter to melt; then add garlic and saute for about 1 minutes. Add chicken, mushrooms, and 1 package of salad dressing mix. Pour broth over top.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Take chicken out and shred with 2 forks.
  • Select Saute function. Add cream of chicken soup, remaining Italian dressing mix packet, and cream cheese; stir to mix. Add shredded chicken back in. Heat through, stirring occasionally, for 5 minutes. Serve.

Nutrition Facts : Calories 407.9 calories, Carbohydrate 14.5 g, Cholesterol 117 mg, Fat 28.7 g, Fiber 0.8 g, Protein 21.8 g, SaturatedFat 15.8 g, Sodium 2736.2 mg, Sugar 6.4 g

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