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+ servings

Instant Pot Chicken Veggie Pasta

Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Dinner, Lunch
Cuisine American
Servings 6 servings


  • Instant Pot


  • 1.5 lbs Chicken breast Should be roughly 2-3 breasts
  • 2 cups Chicken stock
  • 4 Chicken bouillon cubes
  • 8 ounces Pasta shells work great.
  • 16 ounces frozen mixed vegetables
  • Parmesan cheese optional
  • Freshly ground black pepper optional
  • Crushed Red Pepper optional
  • Hot sauce optional


  • Add chicken to the Instant Pot along with bouillon cubes and 1 cup of the chicken stock. Close the valve, and set Instant Pot on the poultry setting to cook for 19 minutes.
  • When finished cooking, do a quick release. Remove chicken breasts and shred with a fork, leaving the broth in your Instant Pot.
  • Add pasta into the Instant Pot and add remaining chicken stock. Be sure pasta is fully submerged so that it fully cooks. Add your shredded chicken right on top of the pasta.
  • Set instant pot to “steam” and cook for 4 minutes. Do another quick release of the steam, Add the frozen veggies, combining them with the pasta and chicken to defrost.
  • Serve immediately along with any optional toppings.
    This can be stored in sealed containers in the refrigerator to enjoy all week!


Original recipe: https://carrotsncake.com/high-protein-instant-pot-chicken-pasta/
Keyword Chicken, Instant Pot, Pasta, Vegetables
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