Instant Pot Chicken Pasta
This Instant Pot Chicken Pasta will be your new weeknight favorite! Chicken and pasta cook in one pot, electric pressure cooker, with simple marinara like sauce, then topped with melty cheese.
Servings: 6 servings
Calories: 377kcal
Ingredients
For Chicken:
- 3 large boneless skinless chicken breasts or thighs 1.5 pounds
- 1 teaspoon basil or oregano dried
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon olive oil extra virgin
For Pasta:
- 5 cups chicken broth low sodium
- 12 ounces penne or fusilli pasta dry (4 cups)
- 1 tablespoon olive oil extra virgin
- 1 teaspoon oregano or basil dried
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 14 ounces can tomato sauce low sodium
- 1-2 large garlic cloves grated
- 1/4 cup Parmesan cheese freshly grated
- 1 cup Mozzarella cheese grated & divided
- Fresh parsley or basil for garnish (optional)
Instructions
- Press Saute on 6 or 8 quart Instant Pot and wait until display says Hot. 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 minutes per each side. Helps to tilt the pot to distribute oil as its bottom isn't flat like a skillet.
- Remove chicken onto a plate, add 1 cup chicken broth and deglaze the pot. Press Cancel.
- Add remaining 4 cups of chicken broth, pasta, olive oil, oregano, salt and pepper; then stir. 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.
- After release pressure immediately by turning the valve to Venting (to avoid pasta overcooking). Open the lid, remove chicken onto a plate and cut into small pieces. Return to the pot.
- Add 1-2 cloves of 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.
- Sprinkle chicken and pasta with parsley or basil and serve immediately as it tastes best fresh!
Video
Notes
- Store: Refrigerate leftovers in an airtight container for up to 2 days. Reheat in a pot with a splash of water or broth by simmering on low heat covered and stirring occasionally for about 5 minutes.
- Freeze: Pasta does not freeze well.
- Pasta: Gluten free, I would cook it for 3 minutes at first. If it comes out uncooked, close the lid and let it sit while you are slicing chicken. Pasta absorbs liquid fast! Any pasta with grooves works well.
- "Too runny" when you open: Use dry measuring cups for measuring both pasta and broth. Do not worry if you see a lot of liquid when you open the pot. Pasta will soak it up like a sponge - trust me.
- For 3 quart Instant Pot: Cut ingredients in half and keep same cook time.
Nutrition
Serving: 1.5cups | Calories: 377kcal | Carbohydrates: 48g | Protein: 38g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 90mg | Sodium: 439mg | Fiber: 3g | Sugar: 4g