Instant Pot Rasta Pasta
User Reviews
5
-
Prep Time
10 mins
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Cook Time
11 mins
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Servings
6
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Calories
534 kcal
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Course
Main Course, Dinner
Instant Pot Rasta Pasta
Description
Instant Pot Rasta Pasta brings together boneless chicken breast strips marinated and coated with jerk seasoning, combined with red, yellow, and green bell peppers, penne pasta, and chicken stock. The chicken is briefly sautéed in the Instant Pot, then the pasta and stock are layered on top to cook under high pressure. The dish finishes with heavy cream or coconut milk and grated Parmesan, creating a creamy sauce with a moderately spicy kick from ingredients like cayenne and ground ginger.
The cooking method yields tender chicken and perfectly cooked pasta infused with the jerk spices and aromatic seasonings. The inclusion of colorful bell peppers adds sweetness and texture contrast. The cream balances heat and rounds out the sauce, while Parmesan contributes umami and richness.
This meal can be served as a hearty lunch or dinner, offering an integrated blend of protein, starch, and vegetables in a single pot. Adjusting the level of spice is possible by modifying the amount of jerk seasoning and cayenne pepper.
Marinating the chicken beforehand improves flavor depth. Press down gently on the pasta to ensure it submerges fully for even cooking. Leftovers should be stored in an airtight container in the fridge and are good for up to four days.
Ingredients
- 2 chicken breast 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 ground ginger
- ½ teaspoon cayenne pepper powder
- salt to taste
- 4 cups penne pasta 400g
- 2 cups chicken stock low sodium, if preferred, 202g
- 3 bell pepper stem and seeds removed and cut into slices, 1 each red, yellow, green
- ½ cup heavy cream or coconut milk, if preferred, 120g
- ¾ cup Parmesan Cheese freshly grated, 67g
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 chicken for at least 30 minutes or up to overnight for best flavor.
- Press the pasta gently to ensure it is submerged in the cooking liquid before pressure cooking.
- Use any bell pepper colors available; more jerk seasoning or cayenne can be added to increase heat.
- Check chicken doneness with a thermometer; it should reach at least 165°F (74°C).
- Cook times exclude pressure build-up time in the Instant Pot.
- For pre-cooked chicken, add it after pasta is cooked along with remaining ingredients.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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