Pressure Cooker Chicken Cordon Bleu Pasta

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Our Pressure Cooker Chicken Cordon Bleu Pasta is so simple to throw together! It is cheesy and delicious and a real crowd pleaser. Top it with the toasted bread crumbs or leave it plain, either way you will be glad you tried it.

I’ve been wanting to share this recipe with you guys for over a year! My family LOVED it and I had all the images ready to go, but I couldn’t find where I wrote the recipe down anywhere. We had moved from Nebraska to Idaho and it was packed away somewhere. I FINALLY found the notebook the other day in a bin in the garage and was so excited to finally get to share it with you. We made it again today, just to make sure it was as good as we remembered, and it definitely was!

Here’s what you need to make Pressure Cooker Chicken Cordon Bleu Pasta:

• 1 Tbsp. olive oil
• 1 Tbsp. butter
• Small onion, diced
• 2 cloves garlic, minced
• 1 lb. boneless skinless chicken breast, cut into cubes
• 1 lb. diced ham, leftover ham works great!
• Box of rotini pasta, 1 lb
• 3 cups broth, we used Better Than Bouillon
• 1 tsp. thyme
• Salt and pepper
• 2 Tbsp. Dijon Mustard
• 1 cup heavy cream or half and half
• 1 cup shredded parmesan cheese
• 7 oz. package swiss cheese, cut into squares

And for the crumb topping:

• 2 Tbsp. butter
• 1 cup panko bread crumbs, Italian flavor is yummy

Let’s make it:

Turn on the saute or sear function on your pressure cooker. Once hot, add the oil, butter, and onion. Cook for a few minutes until translucent, then add the garlic and cook for another minute. Turn the pressure cooker off.

Next add the dry pasta, top with chicken, sprinkle with salt and pepper, and add the ham.

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Time to add the broth and a little seasoning. I love to keep Better Than Bouillon in the fridge and think it has such a great flavor. You could also just use water if you don’t have any broth. The thyme gives a great flavor but you could also substitute Italian seasoning.

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Under Pressure:

After you pour the broth in, close the lid and cook on high pressure for 8 minutes. Some people like their noodles a little more al dente, if you are those people, go for 6 minutes. While that is cooking, prepare your cheese and crumb topping. We finely shredded fresh Parmesan and cut up our swiss cheese so it would melt more easily.

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Topping:

For the crumb topping, add the butter and Panko bread crumbs, or homemade bread crumbs, to a pan and cook until just lightly browned. We have used both plain bread crumbs and Italian and think the Italian add a nice flavor.

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Once it is done cooking, let it naturally release pressure, aka leave it alone and do nothing, for 5 minutes. Then release any remaining steam and open the lid.

It should smell amazing! Time to add the cream and Dijon mustard. Pardon me, do you have any Grey Poupon? I can’t help myself, I say it every time!

So cheesy:

Add all that yummy cheese and stir it all together. If you want to save on dirty dishes, just top each serving with the crumbs, or you can add it all to a casserole dish and top with the crumbs for serving.

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Greens are good:

Serve it up with some veggies and you have a great meal! My family loves this Pressure Cooker Chicken Cordon Bleu Pasta and I hope your family will as well.

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