EASY one pot cheesy Instant Pot Chicken Tetrazzini recipe made in a pressure cooker. This creamy baked chicken and mushroom pasta is the best dinner!
Super Easy Instant Pot Chicken Tetrazzini
This easy Instant Pot Chicken Tetrazzini will be your new family favorite dinner! My word for the year is “simplify”. This holiday I am making an effort to calm down my usual hectic schedule and spend quality time with family. Because I love to eat, sitting down for more meals together is how I want to spend my holidays. There’s nothing better than good food and family, right? I’m excited to partner with Borden® Cheese by making one of my all time favorite Cheesy Chicken Tetrazzini recipes in my Instant Pot!
Sponsored by Borden® Cheese – Originally published December 2, 2017
With this recipe being SO EASY, you’ll want to make Chicken Tetrazzini every night for dinner! This cheese filled, creamy melt in your mouth pasta recipe is also perfect for holiday potluck parties.
Instant Pot Recipes are so easy and absolutely life changing! It’s been a perfect tool to help me simplify my life. Whether you use an Instant Pot or a slow cooker, they are both great for this cheesy Chicken pasta recipe. A simple delicious dinner and more time to spend with your family… that’s a win win!
What Do You serve with Chicken Tetrazzini?
This creamy chicken dish is very flavorful, so quick salads or roasted Brussels sprouts would be a great combination with this meal.
Try some of my favorite Easy Pressure Cooker Dinner Recipes:
- Instant Pot Potato Soup
- Instant Pot Chicken Tikka Masala
- Instant Pot Lemon Garlic Chicken
- Ground Turkey Spinach Instant Pot Lasagna
- How to Cook Frozen Chicken Breasts in Instant Pot
Enjoy this Cheesy Instant Pot Chicken Tetrazzini Recipe
Part of the Borden® Cheese mission is to help families enjoy wholesome delicious meals as often as they can and especially for the holidays! Every chunk, slice and shred is pure, creamy goodness! Borden® Cheese has a wide variety of cheeses, but I used my favorites, Monterey Jack and Parmesan, in this tasty recipe.
For a quick dinner, skip the baking in the oven part and eat this Chicken Tetrazzini right out of the Instant Pot. I recommend topping with cheese and baking it for a warm crunchy topping.
To enhance the flavor, I added white wine to my recipe. The alcohol in the wine evaporates while the food is cooking, and only the flavor remains. I love cooking with Sauvignon Blanc because it’s not too sweet, the flavor will range from zesty lime to flowery peach depending on the brand of wine. If you don’t want to add the wine, just substitute it with more broth.
Cheesy Instant Pot Chicken Tetrazzini is such a comfort food for me!
Watch me make THIS SIMPLE Chicken Tetrazzini
Click play on the video below to see how EASY this recipe is to make in a pressure cooker. I hope you enjoy it.
Instant Pot Chicken Tetrazzini
Recipe Video
Ingredients
- 1 tbsp butter
- 2 cloves garlic minced
- 2 chicken breasts
- 1 1/2 cup chicken broth
- 1 can Cream of Chicken Soup
- 1 can Cream of Mushroom Soup
- 1 cup sour cream
- 8 oz linguini uncooked (half of a box)
- 1/2 cup white wine can substitute with chicken broth
- 1 tsp kosher salt
- 1/4 tsp ground pepper
- Topping optional
- 1/4 cup Panko bread crumbs
- 1/4 cup Borden® Cheese Parmesan Shreds
- 1/4 cup Borden® Cheese Monterey Jack Shreds
- 2 tbsp butter melted
- parsley for garnish
Instructions
- Turn Instant Pot on Sauté
- Add 1 tbsp butter and garlic, let sauté until butter is melted.
- Add the chicken breasts and sprinkle with salt and pepper. (Butterfly the chicken breasts if they are extra thick)
- Pour 1 cup chicken broth over the chicken
- Close the lid and pressure cook on high for 8 minutes
- When done, release pressure and shred the chicken
- Mix in sour cream
- Break pasta in half and add it over the chicken, spread it around well so each piece will cook
- Pour soup over the pasta and spread around evenly to cover the pasta
- Pour 1/2 cup chicken broth and wine over the chicken
- Close the lid and pressure cook on high for 6 minutes
- When done, release the pressure and open lid to mix the chicken tetrazzini
- Optional for a crispy topping:
- Preheat oven to 375 degrees
- Add pasta to a 9x12 baking dish
- Sprinkle the top with Monterey Jack and Parmesan cheeses
- In a small bowl, mix bread crumbs and melted butter. Sprinkle over top of cheese.
- Bake for 10-15 minutes or until brown on top.
- Sprinkle parsley on top before serving.
Notes
Nutrition
More Delicious Dinner Recipes
Easy Instant Pot Pulled Pork only takes 5 minutes of prep time!
Instant Pot Lemon Garlic Chicken is delicious!
This post was sponsored by Borden® Cheese. Thanks for supporting the brands that make this website possible!
Theresa says
Our family LOVES, LOVES, LOVES, this dish!!!!! Very close to the recipe that we used in the oven all the time. I was afraid pasta would get mushy, but it does not!!!
Amy Locurto says
Yay! So happy to hear this!
Teresa Thompson says
Has anyone ever tried this with gluten free pasta? I’d like to try making it for a group in which at least three people are gluten free. Any modifications that you’d suggest? Oh, I guess the soups would probably both have gluten in them, too.
KC Espiritu says
If I wanted to use a whole 16oz box of pasta, should I double the amount of liquid also?
Amy Locurto says
Yes, you’ll want more liquid so the pasta will cook. I would not pile all of the pasta in one layer, but layer the soup, pasta and liquid so the pasta will be soaked and cook all of the way through.
Barbara Schieving says
Looks cheesy and delicious!
Amy Locurto says
We love this recipe. Thanks!
Tammy says
When I saw this earlier this morning, I just had to try! It looked sooo good! Of course I didn’t have the list of ingredients so I had to compromise. I used the rest of my chicken I had left over from yesterday, I just shredded and skipped the “cook chicken for…” I did add the butter and garlic. I didn’t have your cream so I made a cup of butter milk with milk, vinegar and melted butter. Didn’t have linguini, so I used thin spaghetti and reduced the cooking time ( 2 minutes HP) I also sub’d mozzarella cheese in place of the Monterey jack. Ohh and I crunched up potato chips instead of the bread crumbs ( I make my own, but was in a hurry to get this yummy dish going) This was absolutely amazing!! No problem with burn, or too thin, too dry…. just perfect! The wine gives it the ooh la-la taste! Def making this one again 🙂
Thank you for sharing, hope you don’t mind me sharing all my tweaks.
Tammy says
** Sour cream, not ‘your cream’
Amy Locurto says
Thanks so much! Glad you liked it!!
Alexandra says
Having seen the earlier posts I let it natural release for about 3 minutes before venting, hoping to avoid soupy-ness, no luck. Even with the extra time the noodles were a little crunchy, so I baked it in the oven for 15 minutes so they could soak up more liquid. Delicious after that!
Watching the video again I had WAY more liquid than you did after cooking the chicken. Should I cut back next time?
Amy Locurto says
I think more liquid than I had in my video would be good, that way it would be even more bubbly and not dry out after baking. If you don’t want to bake and eat directly after cooking in the Instant Pot, just spoon some of the liquid and let the pasta rest for 5-10 minutes and it should be great!
Sara says
This was a really good recipe and telling my friends who just got an Instant Pot!
Amy Locurto says
Awesome!!! Thanks so much for sharing with your friends!
Kelly says
I made this recipe exactly how it says and it burned the entire bottom 🙁
Amy Locurto says
I’m sorry your bottom burned. As you can see from my video, mine did not. Not sure what could have made that happen when you made it. Thanks for trying it!
Robin says
Not sure what I did wrong but mine is all liquid. I’ve looked over and over the recipe and I followed it exactly.
Sarah says
Mine too!
Amy Locurto says
When you get too much liquid, just spoon some out before baking. Even with more liquid than shown in my video, it will help the recipe… making it extra bubbly after baking and not as dry. You might have to bake it longer and let rest for 5 minutes after removing from the oven.
Mariann says
This tasted great and was easy to prepare. The breasts I used were thick. I should have butterflied them or something. Neither was cooked through after the first round of pressure cooking. I wasn’t sure if that mattered much since it all cooked more, but it made it difficult to shred. Neither of us adults thought it tasted like chicken tetrazzini so I think we will try another recipe in the future, but thank you.
Amy Locurto says
Thanks for trying it! I will make a note in the recipe about butterflying chicken when it’s a thick piece. Good idea!
claudette tipton says
Fabulous and so easy!! Love IPot recipes… thank you so much for this one!
Amy Locurto says
Thank you! Glad you enjoyed it.