Easy Chicken Taco Pasta in the Instant Pot

I am in LOVE with my Instant Pot these days. Living at the lake means that we don’t have the option to order take out or go out for dinner. Instead, I have to figure out dinner from what we have in the house. Thankfully, the Instant Pot makes dinner come together lickety split…like this Easy Chicken Taco  Pasta!

Not on the Instant Pot wagon yet? I love mine. Make sure to read my post comparing and contrasting the Instant Pot and the CrockPot. If you have your Instant Pot, make sure to check out the Instant Pot accessories that will make you love it even more. Now…on to the recipe (scroll down for the printable recipe).

Easy Chicken Taco Pasta in the Instant Pot

Ingredients:
1 pound chicken breasts, cut into bite-sized pieces
1 tablespoon olive oil
1 small can Rotel, original
8 ounces tomato sauce
16 ounces Rotini
3 cups water
1 cup milk
6 ounce can tomato paste
1 tablespoon taco seasoning
1 teaspoon garlic powder
1 teaspoon salt
1 cup shredded cheddar cheese

 

Add cut up chicken, Rotel and tomato sauce into the Inner Pot of the Instant Pot. Close your pot, turn the valve to Sealing and set the manual timer for 5 minutes. Allow the pot to come to pressure and the timer to count down. Move the valve to Venting to do a quick pressure release.

Open lid and add in water and seasonings.

And the rotini.

Close your pot, turn the valve to Sealing and set the manual timer for 5 minutes. Allow the pot to come to pressure and the timer to count down. Move the valve to Venting to do a quick pressure release.

Open lid, turn the pot onto saute mode and add tomato paste, milk and cheese.

Stir until cheese is melted. Turn off your pot and serve.

Easy Chicken Taco Pasta in the Instant Pot (Printable Recipe)

Easy Taco Chicken Pasta in the Instant Pot

Yield: 8 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

A family friendly pasta dish for busy weeknights made even simpler by using the Instant Pot!

Print

Ingredients

• 1 pound chicken breasts, cut into bite-sized pieces
• 1 tbsp olive oil
• 1 can Rotel, original or any fine diced tomates with chilis
• 8 oz tomato sauce
• 16 oz Rotini
• 3 cups water
• 1 cup milk
• 6 oz tomato paste, small can
• 1 tbsp taco seasoning
• 1 tsp garlic powder
• 1 tsp salt
• 1 cup shredded cheddar cheese

Instructions

1. Add cut up chicken, Rotel (or tomatoes with chilis) and tomato sauce to the inner pot of the Instant Pot. 
2. Close the lid and make sure the pressure valve is set to "sealing". Push the manal button and set the timer on the IP for 5 minutes. Allow it to come to pressure and the timer to count down. Once it is done, move the valve to vent for a quick release of pressure. 
3. Add in water, Rotini, and seasonings. 
4. Close lid and set pressure valve to sealing. Set manual pressure time for 5 minutes. Allow it to come to pressure and the timer to count down. Once it is done, move the valve to vent for a quick release of pressure.
5. Turn the IP onto saute mode.  Add in tomato paste, milk and cheese. Stir until cheese has melted and then turn off the Instant Pot and serve.

Nutrition Information:

Yield: 8
Amount Per Serving: Calories: 368Saturated Fat: 1gCholesterol: 42mgSodium: 812mgCarbohydrates: 52gFiber: 3gSugar: 8gProtein: 25g

Looking for more Instant Pot recipes? Check these out!

Instant Pot Shredded Chicken

23 Savoury Instant Pot Recipes

Instant Pot Easy Veggie Curry in a Hurry!