Our Instant Pot Chicken Tetrazzini is comfort food at it's best. A creamy sauce paired with tender pasta and chicken for a simple one-pot meal. Perfect for weeknights or when you're short on time.
Prep Time15 minutesmins
Cook Time20 minutesmins
Pressure Release Time7 minutesmins
Total Time42 minutesmins
Course: Main Course, Main Dish Pasta, Weeknight Dinner
Add 1 1/2 cups chicken broth, chicken, onion, salt and pepper to the Instant Pot inner liner.
Set the pressure valve to “Sealing” and cook on “High” pressure for 7-9 minutes. Turn the pressure valve to "Venting" and manually release pressure when done. Chicken is done when it reaches 165 degrees F - use a meat thermometer to check.
Remove the chicken and shred with two forks. Return chicken to the inner liner. Add remaining broth, mushrooms, sour cream, pasta and cream of mushroom soup.
Set pressure valve to “Sealing” and cook on “High” pressure for 5 minutes. Naturally release pressure for 3 minutes, then Manually release the remaining pressure by turning the pressure valve to "Venting".
Add shredded cheese and stir to combine.
Notes
Use freshly shredded cheese for best melting.
Store leftovers in an airtight container in the refrigerator for 3-4 days. To reheat: warm on the stovetop or in the microwave, adding additional liquid to loosen up the sauce if needed.