Instant Pot Jalapeno Popper Pasta
Instant Pot Jalapeno Popper Pasta is a creamy chicken jalapeno popper pasta that is loaded with corn, jalapenos, chicken, macaroni and 2 types of cheese. A delicious comforting family dump and start meal in the Instant Pot Pressure Cooker.
Thinly slice your jalapeno and spring onion. Dice your chicken thighs. Place them into the Instant Pot along with your garlic puree and olive oil. Press sauté and give it a minute or two to get warm.
Once the Instant Pot has got warm, sauté them for a minute or two or until the chicken has started to gain colour and the onion has softened.
Turn off sauté.
Add in your 500ml of chicken stock, macaroni, seasoning and give it a quick stir.
Place the lid on your Instant Pot, set the valve to sealing and cook for 4 minutes on manual pressure.
When it is done use QPR (quick pressure release).
Place back on sauté and stir in soft cheese and sweetcorn.
Add a layer of grated cheese to the top and some avocado.
Place the lid on the Instant Pot or use the Mealthy Crisp Lid to quickly melt the cheese.
My Instant Pot Jalapeno Popper Pasta is enough to feed a family twice, you’re welcome to half the recipe to feed a family of four or do what I do and put the rest in the freezer for another day.
The best way for melting your cheese on the top of your chicken popper pasta is to use a Mealthy Crisp Lid.
I recommend this bone broth brand for quality chicken stock for your jalapeno popper pasta.
I love to use a classic Mexican seasoning mix, but you could also use taco seasoning and it would give it a delicious flavour.
Calories: 589kcal | Carbohydrates: 48g | Protein: 25g | Fat: 33g | Saturated Fat: 14g | Cholesterol: 105mg | Sodium: 385mg | Potassium: 535mg | Fiber: 5g | Sugar: 5g | Vitamin A: 888IU | Vitamin C: 9mg | Calcium: 266mg | Iron: 2mg
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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