Instant Pot Chicken Alfredo Salsa Pasta
3 3/4 cups water
3 boneless, skinless chicken thighs, cut into bite size pieces (raw or cooked)
1 (16 oz) box penne pasta (I used whole wheat)
1 (16 oz) jar alfredo sauce
1 (16 oz) jar picante sauce (mild, medium or hot)
Turn your instant pot to the saute setting so it can start heating up while you add the ingredients into it.
Add in your water. Then add in the chicken pieces. Pour in the penne, alfredo and half of the picante sauce. Don’t stir.
Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When the time is up, move the lid to venting and let the pressure release.
Open the pot and stir in the other half of the picante sauce.
If there is too much liquid in the pasta you can turn the pot to saute and stir in a cornstarch slurry.
Mix 1 Tbsp cornstarch with 1 Tbsp of water and stir until smooth. Add the mixture into the Instant Pot and the sauce will thicken up instantly.
Scoop the pasta into bowls and enjoy. You can top it with some parmesan cheese or mozzarella cheese.