Instant Pot Chicken Pasta with Parmesan
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.
Ingredients
- 3 large boneless & skinless chicken breasts or thighs (1.5 lbs)
- 1 tsp basil or oregano (dried)
- 1 tsp garlic powder
- 1/4 tsp salt
- Ground black pepper (to taste)
- 1 tbsp olive oil
- 5 cups chicken stock (low sodium)
- 12 oz 4 cups any tubular pasta, uncooked
- 1 tbsp olive oil
- 1 tsp oregano or basil (dried)
- 1/2 tsp salt
- Ground black pepper (to taste)
- 14 oz can tomato sauce (low sodium)
- 1-2 large garlic cloves (grated)
- 1/4 cup Parmesan cheese (grated)
- 1 cup Mozzarella cheese (grated & divided)
- Fresh parsley or basil (for garnish (optional))
Directions
- 1
Press Saute on 6 or 8 quart Instant Pot and wait until display says Hot. Takes about 4-5 mins.
- 2
In the meanwhile, sprinkle chicken breasts with basil, garlic powder, salt and pepper on both sides.
- 3
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.
- 4
Remove chicken on a plate, add 1 cup stock and deglaze the pot. Press Cancel.
- 5
Add remaining 4 cups of stock, pasta, olive oil, oregano, salt, pepper and stir.
- 6
Add chicken and pour tomato sauce on top. Do not stir!
- 7
Close the lid, set valve to Sealing and Press Manual or Pressure Cook on High for 5 minutes.
- 8
Release pressure immediately by turning it to Venting (to avoid pasta overcooking) - quick release.
- 9
Open the lid, remove chicken onto a plate and cut into small pieces. Return to the pot.
- 10
Add 1-2 cloves grated garlic, 1/4 cup Parmesan cheese, 1/2 cup Mozzarella cheese and stir.
- 11
Sprinkle with remaining 1/2 cup Mozzarella, close the lid and let cheese melt for 5 minutes.
- 12
Sprinkle with parsley or basil and preferably serve immediately. The best tastes is fresh!