Canned Chicken Instant Pot Recipes

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same, friend, same. We’ve all been there—staring blankly into the pantry, contemplating ordering takeout for the third night in a row, when suddenly, a beacon of hope appears: **canned chicken**. And your trusty Instant Pot, gleaming on the counter, ready for action. You might be thinking, “Canned chicken? Really?” And my answer is a resounding, “Heck yes! Especially when the Instant Pot works its magic!” Get ready to transform that humble pantry staple into something surprisingly delicious with minimal effort. Your taste buds (and your couch) will thank you.

Why This Recipe is Awesome

Let’s be real, this isn’t just a recipe; it’s a life hack disguised as dinner. Why is it awesome? First off, it’s **stupid-easy**. Seriously, if you can press a button, you can make this. I mean, even I didn’t mess it up, and my kitchen adventures often involve smoke alarms. Secondly, it’s a **one-pot wonder**, which means fewer dishes. Hallelujah! Who needs to scrub multiple pans when you could be binging your favorite show? Thirdly, it’s incredibly **budget-friendly**. Canned chicken is practically giving itself away, and the rest are likely pantry staples. Finally, it’s surprisingly versatile and comforting. It’s the culinary equivalent of a warm hug when you’re too tired for anything else. Plus, it frees up your mental bandwidth for more important things, like what to watch next on Netflix. You’re welcome.

Ingredients You’ll Need

Gather ’round, my fellow lazy gourmands! Here’s what you’ll need for a super cozy, creamy chicken & noodle-ish bowl. We’re keeping it simple, because complicate is not in our vocabulary tonight.

• 1-2 cans (12.5 oz each) Canned Chicken, drained: Our superstar! Make sure it’s well-drained, unless you’re going for a chicken soup vibe (we’re not).
• 2 cups Chicken Broth (low sodium, if you’re fancy): The liquid gold that brings all the flavors together. Or water with a bouillon cube if you’re living on the edge.
• 1 cup Small Pasta (like ditalini, elbow macaroni, or egg noodles): Don’t use spaghetti; it gets weird. We want comfort, not chaos.
• 1/2 cup Cream Cheese: The secret weapon for ultimate creaminess. Don’t skip this, your soul deserves it.
• 1/4 cup Grated Parmesan Cheese: Because everything is better with cheese, obviously.
• 1 tbsp Dried Onion Flakes (or 1/2 small onion, chopped): For that little savory kick.
• 1 tsp Garlic Powder (or 2 cloves minced garlic): Because garlic makes everything better. It’s science.
• 1/2 tsp Dried Italian Seasoning: Your all-purpose flavor booster.
• Salt and Black Pepper to taste: Start small, you can always add more!
• Optional: Fresh Parsley, chopped: For a pop of color, making it look like you actually tried.

Step-by-Step Instructions

Alright, let’s get this party started! Seriously, it’s so quick, you might wonder if you did it right. You did. Probably.

1. Drain the Chicken: First things first, get that canned chicken out of its liquid bath. Press out as much moisture as you can. Set aside.
2. Combine the Base: Into your Instant Pot inner pot, pour in the chicken broth. Add the dried onion flakes, garlic powder, and Italian seasoning. Give it a quick stir.
3. Add the Pasta: Gently add your pasta to the pot. Do NOT stir it in too much. We want it in a single layer, mostly submerged, to avoid the dreaded “burn” notice. This is a **crucial step**, folks!
4. Layer the Chicken: Now, gently place the drained canned chicken over the pasta. Again, no stirring! We’re doing layers here, like a culinary Jenga game.
5. Seal and Cook: Pop the lid on your Instant Pot, make sure the venting knob is set to “Sealing.” Press the “Pressure Cook” or “Manual” button, and set the timer for **4 minutes** on High Pressure. Yep, that’s it!
6. Quick Release (Carefully!): Once the cooking cycle is done, do a Quick Release (QR) by turning the venting knob to “Venting.” Stand back, because steam is gonna happen!
7. Stir in the Creaminess: Once the pin drops and all the pressure is released, carefully open the lid. Immediately add the cream cheese and Parmesan. Give it a good, enthusiastic stir until everything is melted and gloriously creamy.
8. Season and Serve: Taste and adjust salt and pepper as needed. If you’re using fresh parsley, stir it in now. Ladle into bowls and prepare for maximum comfort. **Boom! Dinner is served!**

Common Mistakes to Avoid

We all make mistakes, but let’s try to avoid the obvious ones, shall we? Learn from my past kitchen mishaps!

• Stirring the Pasta: Seriously, don’t do it! When you stir pasta (or rice) into liquid before pressure cooking in an Instant Pot, the starches can settle at the bottom and trigger the dreaded “Burn” error. Just layer it.
• Forgetting to Seal: We’ve all done it. You set the timer, walk away, come back 10 minutes later and the pot is just quietly humming, not building pressure. Double-check that vent is on “Sealing” before you hit start!
• Not Draining the Chicken: Those cans have a lot of liquid. If you don’t drain it, your dish might end up more watery than creamy. Don’t be a rookie.
• Over-Seasoning at the Start: Canned chicken can be a bit salty, and so can broth. It’s always easier to add more salt and pepper later than to try and fix an overly salty dish. Trust me on this one.

Alternatives & Substitutions

Feeling adventurous? Or just missing an ingredient? No worries, we’ve got options!

• Veggies Galore: Want to sneak in some greens? Add a cup of frozen peas and carrots, or some chopped spinach, right before the cream cheese step. The residual heat will cook them perfectly.
• Spice It Up: Craving a kick? A pinch of red pepper flakes or a dash of hot sauce when serving will do the trick. Or swap Italian seasoning for a taco seasoning blend and make it a Mexican-inspired bowl!
• Cheese Whiz: No Parmesan? A little cheddar or mozzarella would also be delicious. Don’t have cream cheese? A splash of heavy cream or even a bit of sour cream (stirred in after cooking) can add creaminess, though the texture will be a bit different.
• Carb Swap: Not feeling noodles? You can absolutely use white rice (about 1 cup, with 1.5 cups broth, cooked for 5 minutes). Brown rice would take longer. Just adjust the liquid and time accordingly.
• Broth Buddy: If you only have water, just toss in a bouillon cube or two for flavor. It won’t be quite as rich as actual broth, but it’ll still be tasty.

FAQ (Frequently Asked Questions)

Got questions? I’ve got (casual) answers!

• Q: Can I use fresh chicken instead of canned? A: Technically yes, but then it wouldn’t be “Canned Chicken Instant Pot Recipes,” would it? Kidding! If you use fresh chicken breast, cut it into 1-inch pieces and cook it with the broth for the same 4 minutes. Shred it after.
• Q: What if I get the “Burn” message? A: Uh oh! Usually means something starchy (like pasta or rice) stuck to the bottom. If you see it, do a Quick Release, open the pot, scrape the bottom thoroughly, add a splash more liquid if it looks dry, and try again. And remember: **NO STIRRING THE PASTA.**
• Q: Can I double the recipe? A: You absolutely can, but don’t increase the cooking time! The Instant Pot works by reaching a specific pressure; more food just takes longer to come to pressure. Just make sure you don’t exceed the “max fill” line.
• Q: My sauce is too thin/thick. Help! A: If it’s too thin, let it simmer on “Saute” (Low) for a few minutes with the lid off to reduce. If it’s too thick, add a splash more broth or water until it reaches your desired consistency. You’re the boss of your sauce!
• Q: Can I prep this ahead of time? A: You can measure out your dry ingredients and drain your chicken, but I wouldn’t assemble it in the pot and then wait to cook it. Pasta sitting in liquid for too long gets mushy. Cook it fresh for best results, it’s quick anyway!

Final Thoughts

See? I told you it was easy! You just whipped up a delicious, comforting meal with minimal fuss, using ingredients you probably already had. Who needs fancy culinary degrees when you have an Instant Pot and a can opener, right? Now go forth and conquer your hunger, or better yet, share your newfound Instant Pot wisdom with a friend. You’ve officially upgraded your weeknight dinner game. **Proud of you!** Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!