1/2cupwhite wine(can substitute with chicken broth)
1/4cupPanko bread crumbs
1/4cupMonterey Jack cheeseshredded
parsley for garnish
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
Crispy Topping (Optional)
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.
Don't have a pressure cooker? Cook chicken in a pan with one cup of water. Cook and drain pasta before mixing all ingredients together.If you end up with more liquid than shown in my video, spoon some out before baking. Then let rest for 5-10 extra minutes after baking or add more baking time if needed.