– Crispy bacon – Olive oil – Boneless skinless chicken breasts – Onion – Garlic clove – Chicken broth – Salt – Milk – Cream cheese, softened – Monterey Jack cheese, shredded – Cheddar cheese, shredded – Jalapenos – Penne pasta – Scallions
Set the Instant Pot to saute and add the olive oil. Add the bacon and cook until crispy. Remove and allow to cool.
Saute the veggies
Cook the onion, garlic, and jalapenos until the onion is translucent and fragrant. Press cancel to stop sauteing. Discard all bacon grease except two tablespoons.
Add the ingredients
Add the pasta into the pot in an even layer. Add the shredded chicken on top of the pasta evenly. Pour the three cups of chicken broth into the pot.
Close the lid and pressure cook on HIGH/PRESSURE COOK for 4 minutes. Carefully and slowly release the pressure and remove the lid.
FOR THE FULL RECIPE