¼cupfresh grated parmesan cheeseplus more for garnish
fresh parsleyoptional garnish
Instructions
Turn Instant Pot on saute. Add olive oil and heat until hot and shimmering, about 2 minutes.
Place ground chicken in Instant Pot and saute for about 5 minutes, or until just cooked through. Break up with the meat chopper (or a wooden spoon), stirring and breaking up the meat occasionally.
Add pasta, soup, water, mushrooms, garlic powder, pepper, and Italian seasoning if using (in order listed). Ensure that pasta is covered with water (adding a small amount if needed to cover the pasta).
Set Instant Pot to cook on Manual for 6-8 minutes*. Once the time is up, use Quick release to release the pressure.
Add parmesan cheese and stir to combine. Cover and rest for 3 minutes and stir again**. Sprinkle with parsley and additional fresh grated parmesan cheese to serve.
Notes
Cream of mushroom soup and penne pasta were used to calculate nutrition.
*6 minutes for 10-11 minute pasta, or 8 minutes for 13 minute pasta
**if you prefer less sauce, you can remove about ¼ cup sauce without affecting the dish.
Alternatively, stir in about 2 ounces of cream cheese to thicken the sauce (a popular option in my house!).
Refrigerate leftovers covered for up to 4 days. Reheat in the instant pot, stovetop or in the microwave.
Pasta does not freeze well as it becomes mushy once thawed. So if a freezer meal is the intent, simply prepare the recipe without adding the pasta. Then simply thaw, reheat in the instant pot and add the pasta (as per directions).