Instant Pot Double Cheese Chicken Rigatoni Bake
Clean and dice the leeks and mushrooms. Peel and dice the onion. Chop the chicken breast into bite sized pieces.
In your Instant Pot add your onion, garlic, mustard and olive oil. Sauté for a couple of minutes or until the onion starts to soften. Add the chicken and cook for a couple of minutes until the chicken has absorbed the garlic and has started to turn white.
Add the leek and mushrooms and sauté for a further 2 minutes.
Pour in the coconut milk and add all the seasoning and mix well.
Add the pasta, followed by an equal amount of boiling water, mix well and place the lid on your Instant Pot.
Cook for 10 minutes on the poultry setting and seal the Instant Pot to allow pressure to build.
Once it has finished and has beeped manually remove the pressure and allow the pressure to come out of the pot.
Add soft cheese to the pot and stir well.
Add your Edam cheese and stir.
Place it onto sauté and place the lid back on your Instant Pot. Don’t seal it just cover for 2 minutes so that your cheese can bubble.
Move into a ceramic side dish and serve with salad and jacket potatoes.
If you don’t have access to rigatoni then similar sized and shaped pasta will do the same job.
I used Edam cheese in this recipe but cheddar cheese or another similar cheese would work well too.
We have found the best place to source chicken breasts to make Instant Pot Double Cheese Chicken Rigatoni Bake is from ButcherBox. You even receive free bacon and $10 off your first order when you sign up with this link.
Calories: 597kcal | Carbohydrates: 37g | Protein: 17g | Fat: 43g | Saturated Fat: 31g | Cholesterol: 57mg | Sodium: 373mg | Potassium: 566mg | Fiber: 4g | Sugar: 7g | Vitamin A: 995IU | Vitamin C: 8.9mg | Calcium: 272mg | Iron: 3.4mg
Please Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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