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An easy and addicting comfort dish! All comes together in the Instant Pot and guaranteed to become a new family favorite! Chunks of chicken, beefy baby portobello mushrooms, and linguine - all in a creamy, parmesan cheese sauce. Truly addicting! #tetrazzini #chickentetrazzini #instantpot #pasta | https://withpeanutbutterontop.com

Instant Pot Chicken and Mushroom Tetrazzini

An easy to make, delicious pasta dish that comes together in the Instant Pot in no time. Guaranteed to be a crowd pleaser, as well as repeat on your dinner table!
Course Main Course, Pasta
Cuisine American
Keyword Chicken and Mushroom Tetrazzini, Instant Pot, Instant Pot Chicken and Mushroom Tetrazzini, Tetrazzini
Prep Time 15 minutes
Cook Time 15 minutes
Pot to Pressure 10 minutes
Total Time 30 minutes
Servings 4 servings
Calories 639kcal
Author Samantha Buckner


  • 3 tbsp butter
  • 1/2 medium yellow onion, chopped
  • 4 cloves garlic, minced
  • 8 oz mushrooms, sliced thin or thick
  • 1/4 cup water, for pasta
  • 1 lb boneless, skinless chicken breast
  • 8 oz linguine, or pasta of choice
  • 1/3 cup frozen peas, thawed


  • 2 1/4 cup no salt added chicken broth
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1 tsp Italian seasoning
  • 1/4 tsp black pepper
  • 1/2 tsp salt
  • 3/4 cup half and half
  • 1/4 cup cream cheese, softened
  • 1/4 cup freshly grated parmesan cheese
  • 1/2 cup freshly grated mozzarella cheese
  • 1 tbsp cornstarch + 1 tbsp water


  • 1/4 cup panko breadcrumbs
  • 1 tbsp butter
  • freshly chopped parsley
  • freshly grated parmesan cheese


  • To the Instant Pot, add 3 tablespoons of butter. Select the 'Saute' option. Once the butter has melted and is bubbling, add the onions and mushrooms. Allow to cook 3-4 minutes, or until the onions are translucent.
  • Add in the minced garlic and cook 30-60 seconds, or until fragrant. Add chicken broth to the pot to deglaze. Using a wooden spoon, scrape along the bottom of the pot to remove any brown bits that have collected. This will help to prevent a "burn" notice during cooking. Cancel the saute option.
  • Season chicken breasts with salt and pepper, both sides. If chicken is thickly cut, butterfly/slice in half. Add chicken and seasonings: garlic powder, onion powder, Italian seasoning, and additional salt and pepper, as desired.
  • Select the 'Pressure Cook' button and select HIGH. Set the timer for 8 minutes.
  • When the timer goes off, do a safe quick release. I like to place a dish towel over the nozzle.
  • Check the thickest part of the chicken breast to ensure that it has been cooked through. The internal temperature should read 165 degrees F until a meat thermometer. If it is not fully cooked, remove from pot and shred with two forks. Return to the pot. If fully cooked, remove the chicken from the pot and shred using two forks. Cover to keep warm.
  • Break the pasta in half and add to the pot in a criss cross pattern to prevent clumping. Pour 1/4 cup of water overtop. The liquid needs to rest at or above the pasta.
  • Place the lid back on the pot, set the valve to the sealed position. Select the 'Pressure Cook' button and select HIGH. Set the timer for 4 minutes.
  • When the timer goes off, allow for a natural 3-4 minute release, followed by a quick release.
  • Cancel the auto 'Keep Warm' option and select the 'Saute' option. Stir the pasta. Add in the half and half, cream cheese, parmesan cheese, and mozzarella cheese. Stir to fully mix and allow the cheeses to melt.
  • Once the cheeses have melted, add the chicken back to the pot to warm, along with the peas.
  • While the cheeses are melting, place a medium nonstick pan over medium-low heat. Add the butter and once melted and bubbling, add the breadcrumbs to toast. Cook, stirring frequently, until the breadcrumbs are a light golden brown. *You can season the breadcrumbs with Italian seasonings, salt and pepper, all to taste.
  • Garnish pasta with breadcrumbs, freshly grated parmesan cheese, and freshly chopped parsley.


Crock Pot and Stove Top instructions are provided in my blog post above.
Pasta: Cook pasta according to package instructions if cooking on the stove top. When adding it to the Instant Pot, add in criss-cross layers. This will help fan out the pasta and prevent them from clumping while it cooks.
Sodium: If using regular chicken broth, add additional sodium only to your taste preference. We use low-sodium or no salt added with our recipes, so we add salt at our discretion.
Thickener: If the sauce has not thickened up to your liking following the cheeses melting, simply whisk together 1 tablespoon of cornstarch with 1 tablespoon of water. Pour the mixture into the pot and stir well to combine. Alternatives to cornstarch are flour or arrowroot.
Please keep in mind - the sauce will begin to thicken as it is being cooked under the 'saute' setting. The pasta will also absorb some of the liquid from the sauce, causing it to thicken. I recommend waiting 2-3 minutes after the cooking process to see if the sauce has thickened before adding a thickener.
Chicken: you can use pre-cooked chicken or rotisserie chicken in this recipe. I would add it towards the end when adding the peas - to fully warm. You can also sub with cooked turkey or ham.
Cheeses: Add the cream cheese in cubes or tablespoons to help with melting. I recommend grating your own mozzarella cheese, as well as the parmesan cheese. Both will melt a lot better than pre-shredded packaged cheeses.


Serving: 1serving | Calories: 639kcal | Carbohydrates: 54g | Protein: 43g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 136mg | Sodium: 745mg | Potassium: 847mg | Fiber: 3g | Sugar: 4g | Vitamin A: 770IU | Vitamin C: 5mg | Calcium: 247mg | Iron: 2.1mg