Instant Pot Chicken Enchilada Pasta

feeds approximately 8 people

2.5-3 lbs of boneless skinless chicken (breast or thigh)

1 tablespoon olive oil

1 1/2 cups chopped mushrooms

1/2 red onion thinly sliced

1 bell pepper, chopped

2 cloves garlic chopped

2 teaspoons cumin

1 tablespoon paprika

1 tablespoon dried cilantro

juice of 1 lime

salt and pepper

1 28 oz can of enchilada sauce

1 14.5 can of diced tomatoes

1 cup frozen corn

1 cup shredded cheese (more for topping)

1 16 oz box of pasta

To top:

shredded cheese



sour cream or crema

Turn pressure cooker to saute, add oil and allow to heat up, and add chicken a couple of pieces at a time, brown for a few minutes on each side. You're not trying to cook through, you're just browning and getting a nice sear on each side. Remove and sit aside, then repeat for the remainder of the chicken. Once the chicken is cooked, add in onions, mushrooms, garlic and peppers to pot and saute until softened and translucent. Turn the pot off, add chicken back in along with everything, but pasta and cheese and toss everything together. Turn to high pressure and set for 15 minutes. Once it has finished cooking and is releasing pressure, start and cook the box of pasta, according to package directions. Once you can open the lid, use two forks to shred chicken and stir in cheese. Drain and add in pasta. Scoop into bowls and top with your choice of delicious things.