Servings: 6

1 tablespoon vegetable oil 1 tablespoon vegetable oil
 
1 cup diced onion 1 cup diced onion
 
2 cloves garlic, diced 2 cloves garlic, diced
 
1 can (19 oz.) enchilada sauce 1 can (19 oz.) enchilada sauce
 
1 (10 oz.) can Rotel tomatoes 1 (10 oz.) can Rotel tomatoes
 
1 1/4 cup water 1 ¼ cup water
 
1.25 oz package taco seasoning mix 1.25 oz package taco seasoning mix
 
2 large boneless skinless chicken breasts, uncooked and diced 2 large boneless skinless chicken breasts, uncooked and diced
 
3 cups dried rotini pasta 3 cups dried rotini pasta
 
2 cups shredded Mexican cheese 2 cups shredded Mexican cheese
 
Green onions, olives, diced tomatoes, and cilantro to garnish Green onions, olives, diced tomatoes, and cilantro to garnish
Steps Steps
 

Select Saute and add oil to the pressure cooking pot. When oil is hot, add onion and sauté until tender, about 5 minutes. Add garlic and sauté for one minute.
Add enchilada sauce, tomatoes, water, and taco seasoning mix to pressure cooking pot; stir to combine. Add diced chicken breasts and pasta.
Cover and lock lid in place. Select High Pressure and 4 minutes cook time. When timer beeps, turn off pressure cooker and use a quick pressure release.
Select sauté and cook, stirring often, until the pasta is tender about 1 minute.
Turn off pressure cooker and pour pasta into an 8x8 baking dish. Sprinkle the cheese on top of the pasta and broil until the cheese is melted and starting to brown.
Served topped with green onions, olives, diced tomatoes and cilantro.