📝 About This Recipe
This comforting fusion dish marries the bold, smoky flavors of traditional Mexican enchiladas with the heartiness of a cheesy Italian pasta bake. By utilizing the Instant Pot, we infuse every single noodle with a rich red chili sauce and succulent shredded chicken in a fraction of the usual time. It’s a vibrant, crowd-pleasing meal that delivers all the gooey, melted cheese satisfaction of a baked casserole with the effortless cleanup of a one-pot wonder.
🥗 Ingredients
The Base
- 1 tablespoon Olive Oil (or avocado oil)
- 1.5 pounds Chicken Breast (boneless, skinless, cut into 1-inch cubes)
- 1 Yellow Onion (medium-sized, finely diced)
- 3 cloves Garlic (minced)
Pasta and Liquids
- 12 ounces Rotini or Penne Pasta (dry, uncooked)
- 15 ounces Red Enchilada Sauce (mild or medium heat)
- 2.5 cups Chicken Broth (low-sodium)
- 4 ounces Diced Green Chiles (one small can)
- 1 cup Black Beans (rinsed and drained)
- 1/2 cup Frozen Corn
Seasoning and Finishers
- 1 teaspoon Chili Powder
- 1 teaspoon Ground Cumin
- 1/2 teaspoon Smoked Paprika
- 2 cups Mexican Blend Cheese (shredded)
- 2 ounces Cream Cheese (cubed, at room temperature)
For Garnish
- 1/4 cup Fresh Cilantro (chopped)
- 2 pieces Green Onions (sliced thin)
- 1/2 cup Sour Cream (for dolloping)
👨🍳 Instructions
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1
Turn the Instant Pot to 'Sauté' mode and add the olive oil. Once hot, add the diced chicken and cook for 3-4 minutes until lightly browned on the outside.
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2
Add the diced onion to the pot with the chicken. Sauté for another 3 minutes until the onion becomes translucent and soft.
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3
Stir in the minced garlic, chili powder, cumin, and smoked paprika. Toast the spices for about 30 seconds until fragrant, being careful not to burn the garlic.
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4
Pour in about 1/4 cup of the chicken broth and use a wooden spoon to scrape the bottom of the pot (deglazing). This ensures no brown bits are stuck, which prevents the 'Burn' warning.
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5
Add the dry pasta, the remaining chicken broth, the red enchilada sauce, and the green chiles. Do NOT stir; simply press the pasta down with a spoon to ensure it is mostly submerged in liquid.
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6
Layer the black beans and corn on top of the pasta. Again, do not stir the mixture together.
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7
Secure the Instant Pot lid and set the valve to the 'Sealing' position. Cancel the Sauté mode.
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8
Select 'Manual' or 'Pressure Cook' on High Pressure and set the timer for 5 minutes. (Rule of thumb: half the time listed on the pasta box minus 1 minute).
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9
Once the cooking time is complete, perform a 'Quick Release' by carefully turning the valve to the 'Venting' position to release the steam.
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10
Open the lid and stir the mixture. It may look a bit liquidy at first, but it will thicken as it sits.
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11
Add the cubed cream cheese and 1 cup of the shredded Mexican blend cheese. Stir gently until the cream cheese is fully melted and the sauce is velvety.
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12
Sprinkle the remaining 1 cup of cheese over the top. Place the lid back on for 2-3 minutes (with the power off) to allow the residual heat to melt the cheese topping.
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13
Garnish with fresh cilantro, green onions, and a dollop of sour cream before serving directly from the pot.
💡 Chef's Tips
Always deglaze the bottom of the pot thoroughly after sautéing to avoid the 'Burn' error. For a spicier kick, add a chopped jalapeño with the onions or use a 'Hot' rated enchilada sauce. If using gluten-free pasta, reduce the pressure cooking time by 1-2 minutes to prevent the noodles from becoming mushy. Use freshly grated cheese from a block if possible; it melts much smoother than pre-shredded bags which contain anti-clumping starches. If the sauce is too thin after pressure cooking, let it sit for 5 minutes with the lid off; the pasta will continue to absorb the excess moisture.
🍽️ Serving Suggestions
Serve with a side of warm flour tortillas or crispy tortilla chips for scooping. Pair with a crisp, cold Mexican lager or a fresh lime margarita to cut through the richness. A simple side salad with avocado and a lime-cilantro vinaigrette provides a refreshing contrast. Top with pickled red onions for a bright, acidic pop of flavor. Add a side of Mexican street corn (Elote) to make it a full festive feast.