Instant Pot: Chicken Tetrazzini

Instant Pot Chicken Tetrazzini

I did it.

I finally made my own Instant Pot recipe.

I was nervous.

Hahahahaha!

I still get nervous EVERY TIME I USE THIS DARN THING!

If you missed my INSTANT POT: FIRST TIME REVIEW post, that’s where I discuss my love/uncertainty/optimism/skepticism of the Instant Pot.

I was originally going to make this recipe on the stove top, but then decided it had all the components of a solid Instant Pot recipe, so I tried that instead.  The results?  A really delicious dinner!  Now, I loved how easy this was and I literally put everything in and walked away.  That is such a PRO to the Instant Pot.  The negative is that it isn’t “instant”.  My pot took 15 minutes to pressurize, cooked for 15 minutes, released the pressure for 8 minutes and then sauteed another 10 minutes.  All in all, it took me 48 minutes from beginning to end.  That being said, I didn’t have to babysit it much and it was easy to clean up after (one pot!).  I’m going to keep playing around with recipes, so hopefully, this is the first of many good ones.

Here you go, my first Instant Pot recipe 🙂 …

This recipe serves four to six.

Shopping List
1 onion, chopped
about 2 cups of mushrooms (we used cremini), sliced
Extra Virgin Olive Oil (EVOO)
salt and pepper
2 pounds boneless skinless chicken breasts (not frozen)
2 cups chicken stock
1 (10 oz) can cream of mushroom soup
1 (4 oz) jar of chopped pimentos, drained
3/4 box of penne pasta (from a 16 oz box)
1 cup shredded cheddar cheese
½ cup grated Parmesan cheese plus a bit more to garnish
chopped parsley to garnish

In your Instant Pot on the saute setting, add in your chopped onion and mushrooms with a drizzle of EVOO (about 2 tablespoons).  Saute about five minutes.  Next, add in a big pinch of both salt and pepper along with your chicken breasts, stock, soup and pimentos.  Place the lid on your Instant Pot and set it to the MANUEL setting for 15 minutes.

When your 15 minutes is over, allow your Instant Pot to depressurize.  Remove the lid and change the setting back to saute.  Using two forks, shred your chicken right inside your Instant Pot, then add in your pasta and both cheeses.  Leave the lid off and stir occasionally for about 10 minutes or until the pasta is tender.

Serve in bowls, garnish with a little more Parm, parsley and enjoy!

I consider my first attempt a success.  I hope you like it too!! xo

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  • Charmaine Ng | Architecture & Lifestyle Blog October 3, 2018 at 4:44 am

    I’ve never tried tetrazzini before, but this looks so good! Mmm! 🙂

    Charmaine Ng | Architecture & Lifestyle Blog
    http://charmainenyw.com

  • Erika Slaughter October 3, 2018 at 5:27 am

    I know I’ve said this before but I’m saying it again…I spent 35 years of my life (or maybe two) thinking it was an Insta Pot. I’m probably not ready for one yet. 🙂

  • Mary Ashleigh October 3, 2018 at 5:35 am

    Question…do you have this recipe or cooking instructions without an insta pot? I have a crock pot that I love and an oven obviously, if you could give some instruction for that.

    Thanks!

    • Mix and Match Mama October 3, 2018 at 5:56 am

      Hahaha! Right?! I know…my head always prefers stove top or slow cooker too. I didn’t write out the recipe for this any other way but it would be super easy to adapt especially on the stove!

  • Narci October 3, 2018 at 5:49 am

    This looks amazing! Now you have me wanting pasta before 6 am! Yum!

  • Catherine Giudici October 3, 2018 at 8:41 am

    Yum yum! Looks really tasty! I’m gonna try it on the stove! (Sean would kill me if I got another contraption!)

    • Mix and Match Mama October 3, 2018 at 11:06 am

      Maybe I should buy it for you 🙂 .

  • Amy Kirshbaum October 3, 2018 at 9:11 am

    When you say leave to depressurize do you mean naturally or do you manually release the pressure by turning the release valve (with a wooden spoon of course 🙂 thanks! I am always looking for new instant pot recipes. Some of our favorites are chicken parm and Mongolian beef!

    • Mix and Match Mama October 3, 2018 at 11:06 am

      manually!

  • Susan October 3, 2018 at 9:14 am

    I see an Instant pot recipe book in your future. =)

  • Carrie McFarland October 3, 2018 at 12:09 pm

    Next time, put the pasta in to cook with the chicken. Game changer!

    • Mix and Match Mama October 4, 2018 at 5:32 am

      How long would you set the timer if you did that? Still 15 minutes?

      • Rosey October 4, 2018 at 12:53 pm

        I find pasta cooks through in about 6-7 minutes when added in with stock.

  • Ashley October 3, 2018 at 1:25 pm

    This looks yummy!! If you want to cut down on the cooking time a little you can cut up the chicken into bite sized pieces and sauté it at the beginning with the onions and mushrooms. You don’t have to cook it all the way through at this point because it will finish cooking when the pot is pressurized. Then add all of the other ingredients (except the pasta and cheese) and stir. Then add the pasta but don’t stir it in, just take a wooden spoon and push the pasta down so it is submerged in the liquid. Then secure the lid and cook on Manual for 6-7 minutes then do the quick release. Stir, then add your cheese and you should be ready to plate. I learned this method when making chicken picatta in the Instant Pot and it has turned out perfect every time. 🙂

  • Caity October 3, 2018 at 2:58 pm

    I will say that if you let your ingredients saute a little longer in the pot it will take less time to pressurize. Typically when we cook we will let it naturally release for a few minutes and then do the quick release. It saves some time and unless you’re cooking from frozen we’ve never had an issue of the meat being raw. Good luck!

    • Mix and Match Mama October 4, 2018 at 5:31 am

      That’s a great tip, Caity!!!

  • Felicia Nguyen October 3, 2018 at 9:54 pm

    I made Zuppa toscana soup today in my instant pot!! I love my instant pot!! I use it probably about 4x a week!!

  • Kristi Roney October 4, 2018 at 12:12 am

    Are you turning the valve to release the pressure or letting it happen on its own? I always release it manually when it finishes cooking and that saves time.

    • Mix and Match Mama October 4, 2018 at 5:31 am

      Yes! I’ll add that to the recipe!!

  • Sandy October 4, 2018 at 6:32 am

    I am.borrowijg a friends pot. I’m trying this tonight with the adaptations mentioned.