Chicken, cheese and pasta bake
A comforting Instant Pot chicken and pasta bake finished with plenty of melted cheese. (Method reconstructed — classic proportions; the source entry contained only the title and date.)
Ingredients
| 1 lb | 455 g | chicken breast, diced |
| 12 oz | 340 g | dried pasta (penne or macaroni) |
| 3 cup | 720 ml | chicken stock |
| 1 can | canned chopped tomatoes | |
| 2 cup | 480 ml | grated cheddar cheese |
| 0.5 cup | 120 ml | double (heavy) cream |
| — | oil | |
| — | salt | |
| — | pepper |
Instructions
Note: The original cookbook entry for this recipe contained only the title and a date line, with no ingredients or method. The following is a faithful reconstruction (reconstructed — classic proportions) of a standard Instant Pot chicken, cheese and pasta bake. Nothing from the source has been omitted, because the source contained no recipe body.
- Set the Instant Pot to Sauté and lightly brown 1 lb (450g) diced chicken breast in a little oil; season with salt and pepper. Press Cancel.
- Add 3 cups chicken stock, 12 oz (350g) dried pasta (penne or macaroni) and a 14 oz (400g) can of chopped tomatoes. Stir just to combine.
- Lock the lid, set the valve to Sealing and Pressure Cook on High for 4 minutes, then Quick Release.
- Stir in 1 cup grated cheddar and ½ cup double (heavy) cream until melted and the sauce is creamy.
- Transfer to an ovenproof dish, top with a further 1 cup grated cheese and bake at 200°C (400°F) for 10-15 minutes, until golden and bubbling. Rest a few minutes before serving.