Yield: 8 servings

Instant Pot Chicken Cordon Bleu

Prep Time 10 minutes
Cook Time 9 minutes
Additional Time 10 minutes
Total Time 29 minutes

Dinner on the table in minutes with this Instant Pot Chicken Cordon Bleu Pasta. Easy pasta casserole packed with chicken, ham, swiss cheese, and more!


  • 3 cups chicken broth
  • 1 ½ lb boneless, skinless chicken thighs (cut into 1-inch pieces)
  • 3 cups dry elbow noodles (12 oz)
  • 1 ½ cups diced ham
  • 1 tsp onion powder
  • 1 tsp garlic salt
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • ½ tsp crushed red pepper flakes
  • ½ cup heavy whipping cream
  • ½ cup cooked and crumbled bacon
  • 5 oz shredded swiss cheese
  • 2 slices white bread
  • 2 Tbsp unsalted butter


  1. Add ingredients IN THIS ORDER to the Instant Pot. DO NOT STIR. Chicken broth, bite size chicken, elbow pasta, diced ham, onion powder, garlic salt, kosher salt, black pepper, and crushed red pepper flakes.
  2. Secure the lid and make sure the valve on top is set to “SEALING“. Select HIGH PRESSURE and a cook time of 9 minutes (this does not include the time it takes to come to pressure).
  3. While the chicken cordon bleu is cooking in the pressure cooker, take two slices of white bread and process them into crumbs in a food processor (or blender).
  4. In a skillet, melt 2 Tbsp of unsalted butter. Add bread crumbs and stir constantly, until crumbs are golden brown (about 5-6 minutes).
  5. Season breadcrumbs with salt and pepper (if desired) and set aside until the pasta is cooked.
  6. When the cook time ends, allow to naturally release for 10 minutes (this means don’t touch it). After ten minutes, move the valve on top to “RELEASE” and allow any remaining pressure inside to release.
  7. Open the lid and stir in the heavy whipping cream, bacon crumbles, and cheese. Stir well until everything is combined and cheese is melted! Serve with toasted breadcrumbs and enjoy!


  • Make it creamier by adding 4oz of cream cheese with the heavy cream!
  • Use rotisserie chicken instead and add it at the end with the cheese!
  • Add frozen broccoli with the pasta before the cook time for a little extra veggies!
  • Top the casserole with toasted stuffing mix or pork rinds instead of breadcrumbs.
  • Recipe made and tested using a 6qt Instant Pot. Time to come to pressure is about 12 minutes.
  • Nutrition Information:



    Serving Size:


    Amount Per Serving: Calories: 465Total Fat: 25gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 172mgSodium: 1310mgCarbohydrates: 21gFiber: 1gSugar: 2gProtein: 39g

    *Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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