Servings: 6

1 lb (or more) diced raw chicken 1 lb (or more) diced raw chicken
Salt and pepper to taste Salt and pepper to taste
1 envelope Italian dressing mix 1 envelope Italian dressing mix
1 lb. pasta (penne, rotini, etc) 1 lb. pasta (penne, rotini, etc)
3 cups of water or chicken broth 3 cups of water or chicken broth
1 10.5 ounce can cream of chicken soup 1 10.5 ounce can cream of chicken soup
1 8 ounce block cream cheese 1 8 ounce block cream cheese
Mozzarella cheese Mozzarella cheese

Season chicken and put it in the bottom of the liner/inner pot.
Add Italian dressing mix, pasta and water or chicken broth, stir well.
Pour cream of chicken soup over the top, DO NOT STIR.
Place the block of cream cheese on top.
Cook on manual (or pressure cook) for 5 minutes.  Do a controlled quick release.
Stir well.  Add mozzarella cheese until it's the desired consistency.

You can also reduce the water or broth to 1 cup, and cook your noodles separately if you like...just be sure to keep the cream of chicken soup on top of the chicken and not mixed in with your liquid.  You can also serve this over rice.  You can also reduce the water or broth to 1 cup, and cook your noodles separately if you like...just be sure to keep the cream of chicken soup on top of the chicken and not mixed in with your liquid.  You can also serve this over rice.
Photo compliments of Mary Moser, Instant Pot Community  Photo compliments of Mary Moser, Instant Pot Community