Pressure Cooker Cheesy Chicken and Vegetables
Ingredients:
4 boneless, skinless chicken breast halves (I use frozen chicken breasts for convenience)
1 cup chicken broth
1 tsp paprika
6 cups water
3 cups rotini pasta
2 cups frozen mixed vegetables
3/4 cup milk
2 cans cream of chicken soup
2 cups shredded extra sharp cheddar cheese
1 cup chicken broth
1 tsp paprika
6 cups water
3 cups rotini pasta
2 cups frozen mixed vegetables
3/4 cup milk
2 cans cream of chicken soup
2 cups shredded extra sharp cheddar cheese
Directions:
Pour chicken broth in pot and add paprika. Add chicken.
Put lid on the pot and lock. Cook on high pressure for 15 min.
Allow pressure to naturally release for 5 min. then quick release.
Remove chicken with tongs and transfer to cutting board.
Turn to saute function. Add 6 cups of water. Bring to boil.
Once boiling, add noodles and vegetables to pot. Cook for 8 minutes, stirring occasionally. Shred or cube chicken while waiting for rotini and vegetables to cook.
Turn pressure cooker off. Carefully remove pot using oven mitts and drain.
Return noodles and vegetables to pot. Set to saute setting. Add milk, soup, cheese, chicken, and stir until cheese is melted.
Pour chicken broth in pot and add paprika. Add chicken.
Put lid on the pot and lock. Cook on high pressure for 15 min.
Allow pressure to naturally release for 5 min. then quick release.
Remove chicken with tongs and transfer to cutting board.
Turn to saute function. Add 6 cups of water. Bring to boil.
Once boiling, add noodles and vegetables to pot. Cook for 8 minutes, stirring occasionally. Shred or cube chicken while waiting for rotini and vegetables to cook.
Turn pressure cooker off. Carefully remove pot using oven mitts and drain.
Return noodles and vegetables to pot. Set to saute setting. Add milk, soup, cheese, chicken, and stir until cheese is melted.
*I used the CooksEssentials 8qt Oval Pressure Cooker for this recipe.