Instant Pot Rasta Pasta
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Servings
6
-
Calories
534 kcal
-
Course
Main Course, Dinner
Instant Pot Rasta Pasta
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Flavorful jerk chicken and pasta in a creamy sauce.
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Ingredients
- 2 chicken breasts boneless, skinless and cut into thin 2-inch-long strips
- 2 tablespoons olive oil divided
- 2 tablespoons jerk seasoning divided
- ½ teaspoon garlic powder
- ½ teaspoon ginger powder
- ½ teaspoon Cayenne pepper powder
- salt to taste
- 4 cups (400g) penne pasta
- 2 cups (202g) chicken stock low sodium, if preferred
- 3 bell peppers (1 each red, yellow, green) stem and seeds removed and cut into slices
- ½ cup (120g) heavy cream or coconut milk, if preferred
- ¾ cup (67g) parmesan cheese freshly grated
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Instructions
- Combine the chicken, 1 tablespoon of olive oil, 1 tablespoon of jerk seasoning, garlic powder, ginger powder, cayenne powder and salt in a large bowl and toss to coat well.
- Heat the remaining tablespoon of oil in the Instant Pot insert using the sauté function. When the oil is hot, add the chicken and cook for 1 minute, stirring to brown all surfaces.
- Cancel the sauté function and deglaze the bottom of the insert with a few tablespoons of chicken stock, scraping with a wooden spoon to make sure nothing is stuck.
- Add pasta on top of the chicken, then pour in the chicken stock. Use a spoon to gently press the pasta down, making sure it is fully submerged.
- Place the lid on, turn the valve to sealing, and set for manual pressure/high pressure for 4 minutes. When done perform a quick pressure release.
- Open the lid and check the amount of liquid remaining. If there is too much liquid in the bottom of the pot, remove some before continuing.
- Stir in the remaining Jerk seasoning, bell peppers, heavy cream, and parmesan cheese. Close the lid and let it sit for about 7 minutes so the peppers soften and the cheese melts.
- Garnish, serve, and enjoy.
Notes
- Marinate the chicken for at least 30 minutes, and up to 8 hours (or overnight).
- Use a wooden spoon to gently press down the pasta to make sure it is completely submerged under the cooking liquid.
- We used three colors of bell peppers, but you can use whatever you happen to have on hand.
- Like even more heat? Add more Jerk seasoning and cayenne pepper to make this spicier.
- If you prefer milder pasta, skip the cayenne and use less of the Jerk seasoning.
- Always check chicken for doneness. The internal temperature should read at least 165F / 74C on a meat thermometer.
- Cooking times do not include the time it takes for the Instant Pot to come up to pressure.
- You can use already-cooked chicken if you prefer. Add it after the pasta is cooked when you add the remaining ingredients.
- Storage - keep in an airtight container inside the fridge for up to 4 days.
Nutrition Information
Show Details
Calories
534kcal
(27%)
Carbohydrates
65g
(22%)
Protein
26g
(52%)
Fat
19g
(29%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
62mg
(21%)
Sodium
416mg
(17%)
Potassium
596mg
(17%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
1997IU
(40%)
Vitamin C
79mg
(88%)
Calcium
196mg
(20%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 534 kcal
% Daily Value*
| Calories | 534kcal | 27% |
| Carbohydrates | 65g | 22% |
| Protein | 26g | 52% |
| Fat | 19g | 29% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 62mg | 21% |
| Sodium | 416mg | 17% |
| Potassium | 596mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 1997IU | 40% |
| Vitamin C | 79mg | 88% |
| Calcium | 196mg | 20% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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