Instant Pot Creamy Chicken Pasta
Instant Pot Creamy Chicken Pasta is delicious and comforting. Cooked in an Electric Pressure Cooker in just 5 minutes. True one pot recipe | imagelicious.com #instantpot #instantpotpasta #creamypasta #chickenpasta #pasta #onepotmeal
Prep Time 10 minutes
Cook Time 5 minutes
Pressure time 20 minutes
Total Time 35 minutes
- 2 tsp olive oil
- 1 small onion, chopped
- 1 pound skinless, boneless chicken thighs, cut into 1 inch pieces
- 2 cups macaroni (make sure it's the kind that cooks in 9-11 minutes, not 3 minutes)
- 1.5 cup chicken broth (or use 1 cup if prefer less saucy)
- 1 cup tomato purée
- 1 cup milk
- 1/2 tsp nutmeg
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp salt (or to taste)
- 1/2 tsp pepper (or to taste)
- 1 cup frozen vegetables (optional)
- 2 cups grated cheddar
Press sauté on your Instant Pot, add the olive oil and heat it up.
Add the chopped onion and sauté for 5-8 minutes stirring, until the onion is translucent and starts to turn golden.
Add the rest of the ingredients except for the frozen vegetables and cheese.
Turn the sauté function off. Close the lid and turn the valve to sealing.
Press Manual or Pressure Cooker button (depending on your model) and use the arrows to select 5 minutes. It will take about 12-15 minutes for the Instant Pot to come to pressure, depending on how cold the ingredients are.
Once the 5 minutes of pressure cooking are up and your Instant Pot beeps that it's done do a manual quick release. I like putting a small kitchen towel on the pressure release valve to contain the steam a little bit. It took about 2 minutes to fully release the pressure.
Open the lid, stir in the frozen vegetables if using, the grated cheese and stir to incorporate.
Try to see if the pasta is cooked to your liking. It is usually just a tad too al-dente for me at this point.
If you are serving this Instant Pot Creamy Chicken Pasta right away and the pasta is just a bit too al-dente, then close the lid and let the pasta sit for 3 minutes.
If you are turning this pasta into a casserole, then transfer the a casserole dish right away. Add the toppings (1/2 cup bread crumbs+1/2 cup grated parmesan cheese+2 tablespoons chopped parsley) and broil for 3-4 minutes until the cheese is lightly golden.
I prefer this pasta less saucy and usually use 1 cup of broth only.
Depending on how long the pasta is supposed to cook, 5 minutes of cooking might be just right or the past could be a tiny bit too al-dente. Macaroni that I have cooks in 11-12 minutes, so 5 minutes in Instant Pot is just under what I like. This is way I let the pasta sit with the frozen veggies and cheese for a few minutes. If your pasta is supposed to be cooked in 9 minutes, then 5 minutes of Pressure Cooking will be just enough and there's no need to let pasta sit with the cheese.
If you are using fussili instead of macaroni then go by weight and not cups. It looks like 2 cups of fussili weigh less than 2 cups of macaroni.
Calories: 464kcal | Carbohydrates: 40g | Protein: 31g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 115mg | Sodium: 744mg | Potassium: 690mg | Fiber: 3g | Sugar: 5g | Vitamin A: 780IU | Vitamin C: 11.6mg | Calcium: 346mg | Iron: 2.4mg