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Instant Pot Cordon Bleu Noodle Casserole

May 10, 2018

D gifted me an Instant Pot this winter, so we’ve been playing around with it at dinner time for the past few months. We are still figuring it out but this dish is one of his new favorites (and our toddler loves it too!). We also enjoy how easy it is to put together, since we have an infant at home these days.

You will need:

  • 3 c unsalted chicken stock
  • 2 cloves garlic, minced
  • 3 T Dijon mustard
  • 1 lb shaped pasta (we’ve tried penne and orecchiette)
  • 8 oz reduced fat cream cheese, cut into large segments
  • 8 oz cubed pancetta
  • 1 lb chicken breast, cut into bite-sized pieces
  • 3 T olive oil
  • 2 t garlic powder
  • 1 c breadcrumbs
  • 6 oz of shredded Swiss-Gruyere mix
  • 1 c grated Parmesan cheese
  • 1 c heavy cream
  • Salt and pepper, to taste

IMG_0013 2

Then you will…

  1. In your Instant Pot, mix together the stock with the garlic and mustard.
  2. Stir in the dry pasta.
  3. Put the cream cheese segments on top of the pasta.
  4. Sprinkle the pancetta on top of the pasta.
  5. Sprinkle the chicken on top of the pancetta.
  6. Close your Instant Pot and cook on manual (or pressure) for 10 minutes.
  7. Allow to rest for 10 minutes after done before doing a quick release.
  8. Meanwhile, warm the olive oil over medium heat in a nonstick skillet.
  9. Mix in the garlic powder and breadcrumbs and toast until golden, about 3-5 minutes. Set aside.
  10. Stir the cheeses and cream into the noodle mixture.
  11. Season with salt and pepper to taste.
  12. Serve with a sprinkling of the toasted garlic breadcrumbs on top.

 

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