Instant Pot Chicken Pasta with parmesan will be your new weeknight favorite! This quick and tasty pasta dish with a simple homemade marinara sauce cooks in less than 30 minutes in your electric pressure cooker.
For Chicken:
Boneless & skinless chicken breasts
Dried basil or oregano
Garlic powder
Salt
Ground black pepper
Olive oil
For Pasta:
Chicken stock
Any tubular pasta
Olive oil
Dried oregano or basil
Salt
Ground black pepper
Tomato sauce
Garlic
Parmesan cheese
Mozzarella cheese
Fresh parsley or basil
Press Saute on 6 or 8 quart Instant Pot and wait until display says Hot. Takes about 4-5 mins. In the meanwhile, sprinkle chicken breasts with basil, garlic powder, salt and pepper on both sides.
Swirl oil in Instant Pot and add chicken breasts. Cook for 4-5 mins per each side. Helps to tilt the pot to distribute oil as its bottom isn’t flat like a skillet.
Remove chicken on a plate, add 1 cup stock and deglaze the pot. Press Cancel. Then, add remaining 4 cups of stock, pasta, olive oil, oregano, salt, pepper and stir, and add chicken and pour tomato sauce on top. Do not stir!
Open the lid, remove chicken onto a plate and cut into small pieces. Return to the pot with 1-2 cloves grated garlic, 1/4 cup Parmesan cheese, 1/2 cup Mozzarella cheese and stir.
Sprinkle with remaining 1/2 cup Mozzarella, close the lid and let cheese melt for 5 minutes. Then, sprinkle with parsley or basil and preferably serve immediately. The best tastes is fresh!
Refrigerate leftovers in an airtight container for up to 2 days. Pasta does not freeze well. Reheat in a pot with a splash of water or broth by simmering on low heat covered and stirring occasionally for about 5 minutes.