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instant pot chicken enchilada pasta on white plate with guacamole, sour cream, tomatoes
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5 from 5 votes

Instant Pot Chicken Enchilada Pasta

Instant Pot Chicken Enchilada Pasta is a creamy, cheesy easy one pot dinner that you make in the pressure cooker in about 30 minutes!
Course Main
Cuisine Mexican
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12
Calories 345kcal
Author Dee


  • 1 tablespoon olive oil
  • 2 thin boneless skinless chicken breasts, cubed
  • 1 teaspoon sea salt
  • 1 teaspoon dried minced onions
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper
  • 1` 1 pound box mini penne pasta
  • 3 cups water
  • 1 10-ounce can red enchilada sauce
  • 1 cup heavy cream
  • 2 cups shredded cheddar cheese


  • Hit SAUTEE on Instant Pot, and when it reads HOT, add olive oil evenly over bottom of pot
  • Add chicken, and cook until no longer pink, stirring frequently so that chicken doesn't stick.  Add sea salt, onions, cumin, garlic powder and pepper, and stir to evenly coat chicken.
  • Press Cancel, then add pasta, water and enchilada sauce
  • Cover, turn vent to sealing position, and hit PRESSURE COOK for 4 minutes
  • When pot beeps, hit CANCEL, do a gradual quick release, and when pin drops, open lid, and stir.
  • Stir in cream, then gradually stir in cheese until melted and well combined
  • Serve, and top with diced tomatoes, sour cream, guacamole and extra cheese, if desired


Recipe was made in an 8-quart electric pressure cooker.
For spicier pasta, substitute additional 1 cup enchilada sauce for 1 cup of the water. 
Can also omit heavy cream if desired. 


Calories: 345kcal