Instant Pot Chicken Pasta
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 tablespoons Olive oil
- 0.5 Red onion (finely chopped)
- 1 Red bell pepper (diced)
- 0.5 Carrot (diced)
- 2 Garlic clove (crushed)
- 250 g Chicken thighs (boneless and skinless; chopped into chunks)
- 300 g Tomato pasta sauce
- 250 ml Water
- 220 g Pasta (penne or fusilli)
- 1 pinch Fine sea salt
- 1 pinch Ground black pepper
- 60 g Spinach
- 60 g Light mature cheddar (grated)
- 10 g Fresh basil (chopped)
Method
- Set your Instant Pot to Saute on "less" mode. When it reaches hot, add 2 tbsp Olive oil, 0.5 Red onion, 1 Red bell pepper, 0.5 Carrot and 2 Garlic clove. Stirring frequently for 2 minute.
- Add 250 g Chicken thighs and cook for a further 2 minutes.
- Press Cancel and add 300 g Tomato pasta sauce, 250 ml Water, 220 g Pasta and 1 pinch Sea salt and 1 pinch Black pepper. Stir well making sure all the pasta is covered.
- Close and lock the lid. Make sure the valve is set to "sealing". Select Pressure Cook on "normal" and set the time to 7 minutes.
- After the Instant Pot has finished cooking, let the steam release naturally for 5 minutes then quick release the valve.
- Open the pot and stir in 60 g Spinach and close the lid again for 1 minute to let the spinach wilt.
- Open the lid again and stir in 60 g Light mature cheddar until it has melted.
- Serve with 10 g Fresh basil.