Go Back
Huckleberry Life

Pressure Cooker Chicken Cordon Bleu Pasta

Chicken Cordon Bleu Pasta is cheesy and delicious! It comes together quick and is hearty.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 13 minutes
pressurizing 10 minutes
Course: Dinner
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 1 Tbsp olive oil
  • 1 Tbsp butter
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 lb. rotini pasta dry
  • 1 lb boneless skinless chicken breast cubed
  • 1 lb ham diced
  • 3 cups chicken broth
  • 1 tsp thyme dry
  • salt and pepper to taste
  • 1 cup heavy cream, or half and half
  • 2 Tbsp Dijon mustard
  • 1 cup shredded parmesan
  • 7 oz. baby swiss cheese cut up
Crumb Topping
  • 2 Tbsp butter
  • 1 cup Panko bread crumbs plain or Italian flavored

Equipment

  • Pressure Cooker

Method
 

  1. Start the saute or sear function on your pressure cooker. Once hot, add the tablespoon of oil and tablespoon of butter to the liner and add the onion.
  2. Saute for a couple minutes until translucent and add the garlic and continue to cook for another minute. Turn the pressure cooker off.
  3. Layer the rotini pasta, cubed chicken, salt and pepper, and diced ham.
  4. Pour the broth over everything and sprinkle on the thyme.
  5. Close the lid and ensure the valve is closed and the seal is properly in place.
  6. Cook on high pressure for 8 minutes, or 6 for al dente noodles.
  7. Naturally release the pressure for 5 minutes, then release remaining steam.
  8. Open the lid and add the cream, Dijon mustard, parmesan and swiss cheeses, and stir until all melted.
  9. Pour the pasta into a casserole dish and top with the crumb topping.
Crumb Topping
  1. Add the butter and panko to a pan and cook while stirring constantly until lightly browned. Remove from heat.