5.0 from 15 votes
Instant Pot Chicken Pasta
This Instant Pot Chicken Pasta is filling and comforting meal with a tonne of flavour.
Prep Time
10 mins
Cook Time
10 mins
Pressure build and release time
10 mins
Total Time
30 mins
Servings: 4 servings
Calories: 399 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 2 tablespoon 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 sea salt
- 1 pinch ground black pepper
- 60 g spinach
- 60 g Light mature cheddar grated
- 10 g fresh basil chopped
Instructions
- Set your Instant Pot to Saute on "less" mode. When it reaches hot, add 2 tablespoon 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 Ground 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.
Cup of Yum
Notes
- Add some extra flavour to this dish with a sprinkle of chilli flakes before serving.
- We used grated mature cheddar for this, but mozzarella would work really well.
- You can swap the spinach for kale, but make sure it is chopped up small and add it when the pasta goes in.
- You can add any veggies that you have that need using up. Mushrooms, aubergine (eggplant) and courgette (zucchini) all work well.
- We used fusilli pasta because it holds the sauce well, but you can use any pasta shape you have - penne and rigatoni would both work.
Nutrition Information
Serving
1g
Calories
399kcal
(20%)
Carbohydrates
50g
(17%)
Protein
25g
(50%)
Fat
16g
(25%)
Saturated Fat
5g
(25%)
Cholesterol
75mg
(25%)
Sodium
577mg
(24%)
Potassium
730mg
(21%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
4102IU
(82%)
Vitamin C
49mg
(54%)
Calcium
158mg
(16%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 399
% Daily Value*
| Serving | 1g | |
| Calories | 399kcal | 20% |
| Carbohydrates | 50g | 17% |
| Protein | 25g | 50% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 75mg | 25% |
| Sodium | 577mg | 24% |
| Potassium | 730mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 4102IU | 82% |
| Vitamin C | 49mg | 54% |
| Calcium | 158mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.