Pressure Cooker Chicken Tetrazzini
This pressure cooker chicken tetrazzini is comforting and much easier and quicker than a typical casserole.
Ingredients
- 2 tbsp (30 mL) butter
- 1 onion, chopped
- 8 oz (250 g) mushrooms, sliced
- ½ tsp (2 mL) salt
- ¼ tsp (1 mL) pepper
- 8 oz (250 g) linguine pasta, broken in half
- 2 cups (500 mL) low sodium chicken broth
- 1¼ cups (300 mL) milk, divided
- 1 cup (250 mL) frozen peas
- 1 lb. (450 g) boneless skinless chicken thighs, cubed into 1” (2.5 cm) pieces
- 4 oz (125 g) cream cheese
- 1 tbsp (15 mL) cornstarch
- 2 oz (60 g) Parmesan cheese, finely grated (1 cup/250 mL) plus more for serving
- Crumb Topping
- 1 tbsp (15 mL) butter
- 1 cup (250 mL) panko breadcrumbs
- �� tsp (0.5 mL) each salt and pepper
- ¼ cup (60 mL) parsley leaves, chopped
- Zest of 1 lemon, optional
Directions
- Set the Deluxe Multi Cooker to SEAR on high for 5 minutes. Melt the butter and add the onion, mushrooms, salt and pepper. Cook until softened, about 3 minutes. Press CANCEL.
- Add the pasta, layering it so the dry pasta is crisscrossed over each other several times. Add the broth, 1 cup (250 mL) milk, peas, and chicken on top of the pasta.
- Set to CUSTOM high pressure for 5 minutes. When the timer is up, press CANCEL and manually release the steam.
- Meanwhile, melt 1 tbsp (15 mL) butter in a small skillet over medium heat. Add the breadcrumbs, salt, and pepper. Cook until golden-brown and toasted, about 3 minutes, stirring often. Combine the breadcrumbs with the parsley and lemon zest, if using; set aside.
- Whisk together the cornstarch and remaining milk in a small bowl. Microwave for 20-30 seconds, or until thickened.
- When the pasta is done, add the cream cheese, Parmesan, and the cornstarch mixture to the pasta and stir until the cheeses have melted and a smooth sauce has formed.
- Stir in half of the toasted breadcrumb mixture into the pasta to help it thicken. Serve the pasta with the remaining breadcrumbs and additional Parmesan, if you’d like.