Instant Pot Chicken Enchilada Pasta

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Instant Pot Chicken Enchilada Pasta is a fusion of Tex-Mex flavors and Italian pasta. It’s a quick, one-pot meal, perfect for a busy weeknight, and it’s one of our favorite pressure cooker chicken recipes!

Instant Pot chicken enchilada pasta being scooped from a serving dish using a wooden spoon.

❤️ Why you’ll love it: Made with ingredients you likely have on-hand, and you get classic enchilada flavors in a quick, all-in-one casserole!

One of my family’s favorite meals is Mexican Stuffed Shells. It’s a surprisingly delicious combination of Italian pasta with Mexican flavors. 

However, we needed a way to enjoy this duo even on busy nights, so I developed this Instant Pot casserole recipe that’s complete with tender chicken breasts, spicy enchilada sauce, and melty cheese. 

Update: This post has been updated with fresh photos and tips for perfect Instant Pot Chicken Enchilada Pasta. Enjoy!

Overhead picture of ingredients added to an instant Pot for chicken enchilada pasta.

How to Make Instant Pot Chicken Enchilada Pasta

Instant Pot Chicken Enchilada Pasta recipe will work in any brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, or Power Pressure Cooker XL

This is a super-fast dump-and-go dinner. The chicken breasts and rotini cook at the same time in the pressure cooker. So after just a 4-minute cook time and a quick pressure release, you have a flavor-packed, well-balanced meal with lean protein, carbs, and spices. 

If you’re short on time, you can serve the pasta straight from the pressure cooking pot. Then just top each serving with shredded cheese. 

If you do have a few extra minutes, I like to melt the cheese on top with an air fryer lid or in a casserole dish in the oven. The result is a cheesy enchilada pasta recipe that my kids can’t get enough of. 

Overhead picture of chicken enchilada pasta cooked in an Instant Pot with a wooden spoon used for stirring.

Can I Use Frozen Chicken Breasts?

If you forgot to defrost the chicken, I love to use a quick defrost for this recipe!

Cook the frozen chicken on a trivet with 1 cup water for 1 minute under High Pressure. Then use a quick release, dice, and proceed with the recipe as written. 

(For more tips on cooking from frozen, see this post on how to cook frozen chicken breasts in the Instant Pot.)

I’ve also made this cheesy chicken enchilada with pre-cooked chicken, and it works well. No need to change anything in the cooking time. 

Instant Pot chicken enchilada pasta topped with sliced olives, diced tomatoes, and fresh cilantro on a plate with chips, placed in front of a serving dish.

Can I Use Other Kinds of Protein?

My family loves the tender chicken in this recipe. However, other readers have enjoyed using *thinly* diced steak instead.

If you opt to use steak, you might want to brown the steak as a first step to the recipe. Then remove the steak, add the onion, and proceed with the recipe from there. 

If you give this a try, let me know how you like it!

Pressure Cooker chicken enchilada pasta served on a plate with chips, with diced green onions, tomatoes, and sliced olives in bowls in front of an Instant Pot.

More Cheesy Pasta Recipes

Can’t get enough cheesy Instant Pot pasta? Then you’ll love these other comforting recipes:


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Instant Pot chicken enchilada pasta being scooped from a serving dish using a wooden spoon.
Yield: 4 Servings

Chicken Enchilada Pasta

Prep Time 5 minutes
Cook Time 4 minutes
Additional Time 10 minutes
Total Time 19 minutes

Instant Pot Chicken Enchilada Pasta is a delicious fusion of Tex-Mex and Italian flavors. It’s a quick one-pot meal perfect for a busy weeknight

Ingredients

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

Instructions

  1. Select Sauté 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.
  2. Add enchilada sauce, tomatoes, water, and taco seasoning to the pressure cooking pot; stir to combine. Add the diced chicken and pasta.
  3. Lock the lid in place. Select High Pressure and 4-minute cook time. When the cook time ends, turn off the pressure cooker and use a quick pressure release. When the valve drops, carefully remove the lid. 
  4. Select Sauté and cook, stirring often, until the pasta is tender, about 1 minute.
  5. Preheat the oven to 450°F.* 
  6. Turn off the pressure cooker and pour the pasta into an 8x8 baking dish. Sprinkle the cheese on top and bake until the cheese is melted and starting to brown.
  7. Top with green onions, olives, diced tomatoes and cilantro to serve.

Notes

* You can use an air fryer lid to melt the cheese. Lock the air fryer lid in place. Select Air Fry and set the temperature to 400ºF and set time to 5 minutes. Select Start to begin. Check halfway through to make sure it’s not browning too quickly. (Our cheese is perfect in 3 to 5 minutes.)

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Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 572Total Fat: 23gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 105mgSodium: 1497mgCarbohydrates: 49gFiber: 5gSugar: 8gProtein: 40g

Nutrition information is calculated by Nutritionix and may not always be accurate.

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