• 1 lb chicken tenders (thawed)
  • 3 cups frozen peas and carrots
  • 1 8 oz block cream cheese
  • 4 cups chicken broth
  • 1 cup water
  • 1 lb rotini pasta, uncooked
  • 2 cans cream of chicken soup
  • 2 pkg Italian Dressing Mix


  1. Add the chicken broth, water and pasta to the Instant Pot insert.
  2. Pour the cream of chicken soup on top of the pasta.
  3. Sprinkle the dressing mix packets into the Instant Pot. Don’t bother mixing it all together.
  4. Place the chicken tenders on top.
  5. Put on the lid and verify that the vent is sealed.
  6. Set the Instant Pot to manual high pressure for 3 mins.
  7. When the timer goes off allow for a natural pressure release (NPR) of 6 more minutes before, then do a quick release.
  8. Remove the cooked chicken.
  9. Stir in the frozen peas and carrots.
  10. Slice the cream cheese block into pieces, so that it melts faster and set onto of the pasta in the Instant Pot.
  11. Return the lid and let the Instant Pot sit on warm for 5 minutes.
  12. Shred the chicken while the Instant Pot is sitting on warm.
  13. Stir until the cream cheese melts into the pasta mixture.
  14. Add the shredded chicken.

Serve With

  • Steamed vegetables.
  • Salad.