1 ½lbbonelessskinless chicken thighs (cut into 1-inch pieces)
3cupsdry elbow noodles12 oz
1 ½cupsdiced ham
1teaspoononion powder
1teaspoongarlic salt
½teaspoonkosher salt
¼teaspoonblack pepper
½teaspooncrushed red pepper flakes
½cupheavy whipping cream
½cupcooked and crumbled bacon
5ozshredded swiss cheese
2sliceswhite bread
2Tablespoonsunsalted butter
Instructions
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.
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).
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).
In a skillet, melt 2 Tbsp of unsalted butter. Add bread crumbs and stir constantly, until crumbs are golden brown (about 5-6 minutes).
Season breadcrumbs with salt and pepper (if desired) and set aside until the pasta is cooked.
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.
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!
Notes
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.