Instant Pot Chicken Pasta
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
5 mins
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Total Time
15 mins
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Servings
6 servings
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Calories
425 kcal
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Course
Main Course
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Cuisine
Italian
Instant Pot Chicken Pasta
Description
Instant Pot Chicken Pasta features boneless, skinless chicken breasts cut into small pieces and sautéed with onion, garlic, and Italian seasoning. After browning, rotini pasta is added along with marinara sauce and water, then cooked under high pressure for a short time to combine flavors and cook the pasta al dente. Once cooking is complete, mozzarella and Parmesan cheeses are sprinkled over the hot pasta and covered briefly to allow the cheese to melt into a creamy topping.
The texture balances tender chunks of chicken and pasta softened just enough without becoming mushy. The sauce infuses the dish with tomato and herb notes while the cheeses add richness and slight saltiness. This approach minimizes fuss with a one-pot method and yields a filling meal suitable for families or meal prepping.
The recipe includes options for substituting protein with chicken thighs or ground beef, and suggests vegan alternatives by replacing chicken with vegetables such as mushrooms or zucchini, or omitting meat entirely. Adding heavy cream after cooking before cheese melting can create a creamier version. This flexibility allows adaptation to various dietary preferences.
The nutritional estimate is based on six servings using a 12-ounce pasta box, which should provide ample portions. This recipe is practical for those using an Instant Pot who want a combined protein, starch, and sauce meal without multiple pots and pans.
Ingredients
- 2-3 chicken breast about 1.5 pounds, medium, boneless skinless
- 3 tablespoons olive oil
- 1/2 cup onion chopped
- 3-4 cloves garlic (minced)
- 1 teaspoon Italian seasoning
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper ground
- 12 ounces rotini pasta or any short cut pasta, or penne pasta
- 25 ounce marinara sauce or 3 cups, jar
- 2 cups water
- 1 cup mozzarella cheese grated
- 1/4 cup Parmesan Cheese optional, shredded
Instructions
- Cut chicken into bite size pieces and set aside.
- Add olive oil and onion to an instant pot and turn on to saute setting. Saute onion for 2-3 minutes or until tender then add the garlic, chicken pieces, italian seasoning, salt & pepper. Saute for another 3-4 minutes.
- Add the pasta, marinara sauce and water; stir to combine.
- Press the cancel button, close and lock the lid and seal the valve. Select the manual setting, adjust the pressure to high and set time to 5 minutes.
- When finished cooking, quick-release pressure according to the manufacturer’s directions. Open the lid, sprinkle both kinds of cheese, close the lid and let the cheese melt for one minute.
Notes
- This recipe serves approximately six people using a 12-ounce pasta box.
- Chicken breasts can be swapped for boneless skinless thighs or ground beef, using the same cooking method.
- For a vegan or vegetarian version, omit meat and add vegetables like mushrooms or zucchini with the tomato sauce.
- To make the dish creamier, stir in about half a cup of heavy cream after pressure cooking and before adding cheese.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 425 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 425kcal | 21% |
| Carbohydrates | 51g | 17% |
| Protein | 23g | 46% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 42mg | 14% |
| Sodium | 1242mg | 52% |
| Potassium | 696mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 682IU | 14% |
| Vitamin C | 10mg | 11% |
| Calcium | 186mg | 19% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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