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Instant Pot Chicken Parmesan Pasta Recipe
This Instant Pot chicken parmesan pasta uses minimal dishes and comes together in just 35 minutes-- so easy!
Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 4
Calories: 707 kcal
Course:
Main Course , Dinner
Cuisine:
Italian
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts cut into bite-sized pieces
- 1 onion finely chopped
- 4 cloves garlic minced
- 3 cups low-sodium chicken broth or water, divided
- 12 ounces dry rigatoni pasta (¾ box)
- 14 ounces low-sodium tomato sauce (1 can)
- 1 cup freshly grated mozzarella cheese
- ½ cup freshly grated Parmesan cheese
Instructions
- Start by setting your 6- or 8-quart Instant Pot to Sauté and wait for the display to read "Hot." This usually takes about 4-5 minutes.
- Add the olive oil to the Instant Pot, followed by the bite-sized chicken pieces. Sauté the chicken for 4-5 minutes until it's golden brown. Stir frequently during this process, ensuring even cooking. Once done, transfer the chicken to a plate.
- Add the finely chopped onion and minced garlic to the pot. Cook them for around 2 minutes, allowing them to soften and develop a light brown color. Stir frequently to prevent sticking.
- Pour in 1 cup of chicken stock to deglaze the pot, ensuring none of those flavorful bits go to waste. Press the Cancel button to stop the sautéing process.
- Place the pasta in the Instant Pot, followed by the remaining 2 cups of water or chicken stock. Carefully pour the low-sodium tomato sauce over the top, refraining from stirring at this point.
- Seal the Instant Pot by closing the lid and setting the valve to Sealing. Press the Manual or Pressure Cook button, opting for High pressure, and set the timer to 5 minutes.
- Once the cooking time is up, perform a quick pressure release by turning the valve to Venting. This rapid release prevents the pasta from overcooking.
- With the lid off, add ½ cup of mozzarella cheese, ¼ cup of grated Parmesan cheese, and the cooked chicken back to the pot. Gently stir to combine. Sprinkle the remaining ½ cup of mozzarella cheese and ¼ cup of Parmesan cheese over the top. Seal the Instant Pot with the lid and let the cheeses melt for approximately 5 minutes.
- Sprinkle with fresh parsley or basil leaves. Ideally, serve immediately to enjoy the flavors at their peak.
Cup of Yum
Notes
- Storage: Store Instant Pot chicken parmesan pasta in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Nutrition Information
Serving
1serving
Calories
707kcal
(35%)
Carbohydrates
76g
(25%)
Protein
50g
(100%)
Fat
22g
(34%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
0.01g
Cholesterol
106mg
(35%)
Sodium
1056mg
(44%)
Potassium
1138mg
(33%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Vitamin A
762IU
(15%)
Vitamin C
11mg
(12%)
Calcium
306mg
(31%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 707
% Daily Value*
| Serving | 1serving | |
| Calories | 707kcal | 35% |
| Carbohydrates | 76g | 25% |
| Protein | 50g | 100% |
| Fat | 22g | 34% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 106mg | 35% |
| Sodium | 1056mg | 44% |
| Potassium | 1138mg | 24% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 762IU | 15% |
| Vitamin C | 11mg | 12% |
| Calcium | 306mg | 31% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.