Ingredients

The following ingredients have 6 Servings
  • 2 Tbsp butter
  • ½ cup diced onion
  • 1 ½ pounds boneless skinless chicken breasts or thighs, cut into bite size pieces
  • 1 tsp kosher salt
  • 1 tsp Italian seasoning
  • 1 Tbsp minced garlic
  • 1 ¾ cups chicken broth
  • 8 oz rigatoni
  • 1 (14.5 oz) can petite diced tomatoes
  • 2 cups sliced frozen or fresh carrots
  • 4 oz cream cheese
  • 1 ½ cups frozen peas
  • 1 (14.5 oz) can green beans, drained
  • 3 Tbsp cornstarch + ¼ cup milk
  • ¾ cup shredded parmesan cheese

Instruction

  • Turn Instant Pot to saute setting. When display says HOT add in the butter and melt. Add in the onion and saute for 2-3 minutes. Then add in the chicken cubes and toss. Cook the chicken for 2-3 minutes. Stir in the salt, Italian seasoning and garlic.
  • Turn off the Instant Pot. Pour in the broth and scrape the bottom of the pot. Add in the the rigatoni, then tomatoes, carrots and cream cheese. Don’t stir. 
  • Cover the Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 1 minute. When time is up move valve to venting and remove the lid.
  • Turn Instant Pot to saute and stir in the peas and beans. In a small bowl stir together 3 Tbsp of cornstarch with ¼ cup milk, until smooth. Then pour the mixture into the Instant Pot. The cornstarch mixture will thicken up contents of pot quickly. Stir in the parmesan cheese.
  • Salt and pepper to taste. Serve and enjoy!