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Check out my recipe to make Instant Pot Chicken Cordon Bleu Pasta using the pressure cook function!
Instant Pot Chicken Cordon Bleu Pasta is a quick and easy weeknight meal that your family is sure to love! One of my favorite things about the traditional chicken cordon bleu is the crunchy outside. Well, rest assured! You can get the same crispy outside coating by quickly broiling the top of this cheesy and delicious pasta dish!
If you end up with leftovers, they heat up really well! I wasn’t sure how the crunchy topping was going to reheat. But, I was pleasantly surprised! Not only was it still crunchy, but it was really good mixed in with the pasta. Next time I make it, I might even sprinkle some extra bread crumbs in with the pasta when I make it….just for that extra little crunch. 🙂
Looking for more Instant Pot pasta recipes? Check out some of our favorites!
Instant Pot Mostaccioli
Instant Pot Shrimp Scampi Linguini
Instant Pot Tuscan Chicken Pasta
Instant Pot Crack Chicken Pasta
Instant Pot Chicken Fettuccini Alfredo
Tips for making Instant Pot Chicken Cordon Bleu Pasta:
1.Don’t skip step 6! If you don’t scrape the bottom of the pot, you will likely get a burn notice due to the leftover bits of browned chicken on the bottom of the pot.
2.Do yourself a favor and add the breadcrumbs and brown. It’s an extra step but it is so worth it!
3.Feel free to use leftover ham steak for this recipe. The thick chunks are super delicious in this recipe! 🙂 .
4.If you choose to use a different shaped pasta, follow these cooking times: Look at the box of pasta. Whatever time the box says, cut it in half and subtract 2. So, if the box says to cook for 8 minutes, you would cut that in half to 4 and subtract 2, which equals 2 minutes. If the box says 14 minutes, then cut that in half to 7 and subtract 2, which equals 5 minutes. Adjust the cook time in the below instructions to match the cook time associated with your preferred pasta.
How to make Instant Pot Chicken Cordon Bleu Pasta Pasta:
1.Turn Instant Pot on Saute on high.
2.Add olive oil.
3.Add chicken and season with salt & pepper.
4.Saute 5 minutes until chicken is lightly browned-stir to move around chicken and saute all sides.
5.Add ham and stir.
6.Add chicken broth. When you add the chicken broth, be sure to stir really well and scrape the browned bits off the bottom of the pot. If you don’t scrape the pot, you could end up with a burn notice.
7.Add pasta shells.
8.Push pasta down into liquid, but do not stir. If you stir after adding the pasta, you could get a burn notice due to the pasta being on the bottom of the pot.
9.Hit Cancel.
10.Close pressure cooking lid and move valve to seal.
11.Cook on high pressure for 5 minutes.
12.When timer beeps, natural release pressure for 3 minutes then quick release.
13.Open lid and stir contents. Don’t panic if there seems to be a lot of liquid or if some of your pasta is not fully cooked. The liquid will continue to reduce and the pasta will continue to cook as you saute in the next step.
14.Press cancel then turn on Saute on high.
15.Add heavy cream, dijon mustard and half of the Swiss cheese into the pasta mixture and stir until mostly melted and well combined. Do not add full slices because the cheese will not incorporate throughout the pasta as well as it will with smaller pieces of cheese. Continue to stir while on saute for 5 minutes. This will allow the cream and cheese to combine and reduce into creamy cheesy goodness!
16.Turn saute off and transfer pasta into a baking dish.
17.Top with remaining swiss cheese and bread crumbs.
18.Broil on high for 3-5 minutes until breadcrumbs are browned.
Serve and enjoy!
Ingredients for making Instant Pot Chicken Cordon Bleu Pasta:
- 1 teaspoon olive oil
- 1 cup breadcrumbs
- ½ cup heavy cream
- 1 teaspoon dijon mustard
- 29 ounces chicken broth or stock
- 2 large boneless chicken breasts, cubed into 1 inch pieces
- 1 ½ cups thinly sliced ham, cut into 1 inch pieces
- 1 pound dried pasta, large shells
- 8 ounces of Swiss cheese slices-slice into one inch strips
- salt and pepper to taste
Instant Pot Chicken Cordon Bleu Pasta
5 from 4 votes
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Prep Time: 5 minutes minutes
Cook Time: 3 minutes minutes
Servings: 6
Calories: 748kcal
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Equipment
Ingredients
- 1 teaspoon olive oil
- 1 cup breadcrumbs
- 1 teaspoon dijon mustard
- 29 ounces chicken broth
- 2 large chicken breasts (large and cubed into 1 inch pieces)
- 1.5 cups ham (thinly sliced and cut into 1 inch pieces)
- 1 pound pasta (dried-large shells)
- 8 ounces swiss cheese (slices-sliced into one inch strips)
- ¼ teaspoon salt (to taste)
- ¼ teaspoon pepper (to taste)
- ½ cup heavy cream
Instructions
Turn Instant Pot on Saute on high.
Add olive oil.
Add chicken and season with salt & pepper.
Saute 5 minutes until chicken is lightly browned-stir to move around chicken and saute all sides.
Add ham and stir.
Add chicken broth. When you add the chicken broth, be sure to stir really well and scrape the browned bits off the bottom of the pot. If you don't scrape the pot, you could end up with a burn notice.
Add pasta shells.
Push pasta down into liquid, but do not stir. If you stir after adding the pasta, you could get a burn notice due to the pasta being on the bottom of the pot.
Hit cancel.
Close pressure cooking lid and move valve to seal.
Cook on high pressure for 5 minutes.
When timer beeps, natural release pressure for 3 minutes then quick release.
Open lid and stir contents. Don't panic if there seems to be a lot ofliquid or if some of your pasta is not fully cooked. The liquid will continue to reduce and the pasta will continue to cook as you saute in the next step.
Press cancel then turn on Saute on high.
Add heavy cream, dijon mustard and half of the Swiss cheese into the pasta mixture and stir until mostly melted and well combined. Do not add full slices because the cheese will not incorporate throughout the pasta as well as it will with smaller pieces of cheese. Continue to stir while on saute for 5 minutes. This will allow the cream and cheese to combine and reduce into creamy cheesy goodness!
Turn saute off and transfer pasta into a baking dish.
Top with remaining swiss cheese and bread crumbs.
Broil on high for 3-5 minutes until breadcrumbs are browned.
Serve and enjoy!
Notes
- Don’t skip step 6! If you don’t scrape the bottom of the pot, you will likely get a burn notice due to the leftover bits of browned chicken on the bottom of the pot.
- Do yourself a favor and add the breadcrumbs and brown. It’s an extra step but it is so worth it!
- Feel free to use leftover ham steak for this recipe. The thick chunks are super delicious in this recipe! 🙂 .
- If you choose to use a different shaped pasta, follow these cooking times: Look at the box of pasta. Whatever time the box says, cut it in half and subtract 2. So, if the box says to cook for 8 minutes, you would cut that in half to 4 and subtract 2, which equals 2 minutes. If the box says 14 minutes, then cut that in half to 7 and subtract 2, which equals 5 minutes. Adjust the cook time in the below instructions to match the cook time associated with your preferred pasta.
Nutrition
Calories: 748kcal | Carbohydrates: 73g | Protein: 47g | Fat: 29g | Saturated Fat: 14g | Cholesterol: 132mg | Sodium: 1327mg | Potassium: 736mg | Fiber: 3g | Sugar: 4g | Vitamin A: 628IU | Vitamin C: 10mg | Calcium: 375mg | Iron: 3mg
Nutrition information is provided as a courtesy and is an estimate only.
Have you tried this recipe? Let us know how it turned out in a comment below!
