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0 from 15 votes

Instant Pot Rasta Pasta

Flavorful jerk chicken and pasta in a creamy sauce.

Prep Time
10 mins
Cook Time
10 mins
Servings: 6
Calories: 534 kcal
Course: Main Course , Dinner
Cuisine: Jamaican , Caribbean

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

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

% 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.