Instant Pot Chicken Pasta

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

Ingredients You Need

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!


Close the lid, set valve to Sealing and Press Manual or Pressure Cook on High for 5 minutes.


Release pressure immediately by turning it to Venting (to avoid pasta overcooking) – quick release.


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.

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