Ingredients
2+ tablespoons olive oil
1 onion diced
3 tablespoons italian seasoning
2 tablespoons garlic and herb seasoning
1 tablespoons oregano
1.5 teaspoon salt
1 teaspoon pepper
2-14.5 lb boxes of protein pasta
6 cups water
2 tablespoons instant bullion powder (or 6 cubes bullion or 6 tablespoons better than bullion)
1 rotisserie chicken
8 ounces cream cheese (1 stick)
5 ounces parmesan cheese
8 ounces (or 2 cups) heavy whipping cream
optional toppings for serving:
shredded parmesan
chopped or small leaves of basil
Instructions
- Set the Instant Pot to Sauté and add the olive oil. Add the chopped onion and cook for a few minutes, until it begins to soften.
- Add the spices and cook for about 30 seconds, stirring, just until fragrant.
- Add the pasta, water, and bouillon. Stir everything together well, leaving the Instant Pot on Sauté while you stir so the liquid can begin heating.
- Cancel the Sauté function. Secure the lid and pressure cook on High for about half the cooking time listed on the pasta package.
- While the pasta cooks, remove the meat from the rotisserie chicken. Discard the bones and most of the skin, then chop or pull the chicken into bite-sized pieces.
- When the cooking time is finished, carefully quick release the pressure. Once the pressure has fully released, remove the lid.
- Add the chicken, cream cheese, Parmesan, and half-and-half. Stir until the cream cheese has melted and everything is creamy and well combined.
- Serve warm, topped with additional Parmesan and fresh basil, if desired.
Notes
Note: The total Instant Pot cooking time will be longer than the programmed pressure-cooking time because the pot needs time to come to pressure first. Leaving the Sauté function on while adding and stirring the liquid helps it come to pressure a little faster.
- Prep Time: 5 minutes
- Cook Time: 35 minutes