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This Instant Pot Italian Chicken Pasta is a simple Instant Pot recipe that is loaded with flavor — no mushy pasta in sight! An easy sauce made of Italian herb, roasted red peppers, spinach plus Parmesan.

How to make this Instant Pot Italian Chicken Pasta:

• Chop up your chicken: as the pasta cooks so rapidly, we need to reduce the cooking time required for the chicken. The way to do this is to cut it up into bite-sized pieces.

• Searing: I’m not actually searing the chicken, but cooking it just slightly on the outside ensures that you don’t end up with one big clump of chicken cooked together. It also ensures that the cooking time for the chicken and the pasta will be the same.

• Stir together your broth and seasonings. Add your chicken, tomato, spinach, peppers, and stir, then top with your pasta. It’s best not to stir your pasta as it will potentially stick to the bottom and cause a burning message. just press it down into the liquid.

• Pressure cook: employ the manual or pressure cook key on your Instant Pot, mine is a six-quart and I know that they are all a little different.

• Quick-release: pasta is so simply overcooked, so we want to do a controlled quick release once the cooking time is up. This means that we will use a towel and hold the valve open slightly so that the steam escapes slowly and not in one swoop.

• Stir in the remaining sauce ingredients, and heat on sautee just until thickened.


• 2 boneless skinless chicken breast chopped into 1″ pieces
• 1 teaspoon oil
• 1 1/2 teaspoons salt
• 1 teaspoon minced garlic
• 3/4 teaspoon Italian seasoning
• 1/4 teaspoon black pepper
• 3 cups low sodium chicken broth
• 1 large tomato diced
• 1/2 cup finely chopped spinach
• 1/3 cup roasted red peppers (from the jar, chopped)
• 3 cups whole grain fusili or other short cut pasta
• 1/3 cup heavy cream
• 2 tablespoons corn starch
• 1 tablespoon basil pesto
• 1/4 cup shredded Parmesan cheese


1. First, turn the Instant Pot to saute and add the chicken and drizzle with oil. Stir and cook for two minutes.

2. After adding the salt, garlic, Italian seasoning, and pepper. Cook and stir one minute.

3. Afte add the chicken broth, and scrape the bottom well to remove any bits that may have stuck.

4. Now turn the Instant Pot off.

5. Stir in the tomato, spinach, and red peppers. Top with pasta, and gently press the pasta into the liquid but don’t stir.

6. Put the lid on, turn the valve to sealing, and choose Pressure Cook or Manual for two minutes. It will take about ten minutes to come to pressure and start counting down.

7. When the cooking time is over, turn the Instant Pot off and let sit for three minutes.

8. slowly release the pressure by holding the valve open slightly so that it releases slowly and not all at once.

9. Stir together the cream, corn starch, and pesto. Turn the Instant Pot to saute, and add in the cream mixture. Stir and cook for two minutes or until sauce is thickened.

10. Stir in Parmesan cheese and serve.

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