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3 Minutes Instant Pot/Pressure Cooker Chicken Pasta Fast2eat

3 Minutes Instant Pot/Pressure Cooker Chicken Pasta Fast2eat
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Making pasta in a pressure cooker or Instant Pot is straightforward. It cooks the pasta just perfectly! This recipe takes only 3 minutes of pressure-cooking, and dinner is ready. What’s more, you will have the creamiest, most delicious pasta ever! I may actually like pasta cooked in the pressure cooker/Instant Pot now, more than the typical boiling the noodles and putting it all together after!

This is an authentic one-pot recipe. Pasta is always easy to make, but it usually requires a pan for the meat, a pot for noodles, another for sauce, and a colander for draining: one pot and no colander needed here. Walk away from the stove and tend to other things while your pasta cooks itself in the pressure cooker—no boiling over, no stirring!

Try this pressure cooker/Instant Pot pasta recipe; it is absolutely mouth-watering. I am sure you will love it.

Dinner is served in less than 30 minutes!

The easiest pasta recipe ever! I am sure it will become an instant hit with your family!

Check more information on Cooking pasta in 3 minutes using an instant pot/pressure cooker.


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3 Minutes Instant Pot/Pressure Cooker Chicken Pasta Fast2eat

3 Minutes Instant Pot/Pressure Cooker Chicken Pasta Fast2eat

Prep Time: 5 minutes
Cook Time: 18 minutes
Waiting time: 5 minutes
Total Time: 28 minutes
Delicious Fast & easy Instant Pot/Pressure cooker pasta soaked in flavourful chicken sauce. Minimal prep, hands-on cooking & cleanup (only one pot to clean!). Get a family favourite one-pot meal on the table even faster on a busy weeknight!
Servings: 8 Servings
Author: Susana Macedo

Ingredients

Sauté the chicken (Sauté function)

  • 2 tbsp Olive oil - extra virgin
  • 1 Onion - chopped
  • 1 tbsp Garlic - minced
  • 550 g Chicken - cubed
  • Salt - to taste
  • Black pepper - Optional to taste
  • Paprika - Optional to taste

Pressure Cook Pasta (High Pressure function)

  • 4 cups Water - boiling
  • 2 cups Cream - Whipping/Thick/Heavy/Evaporated milk
  • 3 cups Tomato sauce
  • 1 pinch Cinnamon - ground
  • 1 pinch Ginger - ground
  • 500 g Pasta - Short-cut – I used Fusilli - if using long pasta break noodles in half lengths
  • 1 tbsp Parsley
  • 1 tbsp Chives
  • 1 tbsp Oregano
  • 1 tbsp Basil - dried or 2 tbsp fresh chopped

For serving

Instructions

Sauté the chicken.

  • Turn an electric pressure cooker on to sauté function. Add the oil, chopped onions and garlic. Sauté until onions are translucent, soft and fragrant, stirring constantly to avoid brown.
  • Add chicken and seasonings. Cook, stirring occasionally, until cooked through and golden brown.
  • Pour 1 cup of boiling water in the pressure cooker, and then deglaze the Instant Pot by scrubbing all flavourful brown bits off the bottom with a wooden or silicone spoon. Give it a quick mix.

Pressure Cook Pasta

  • Turn off the sauté function and add the tomato sauce, remaining water (rinse the pasta sauce jar with the remaining water - pour the water into the jar, twist on the lid, and shake gently - and then pour the water), the cream, cinnamon, ginger and herbs to the pot and stir to combine well.
  • Add pasta to the pressure cooker. Ensure all pasta is soaked into the liquid (not clumped together). Push the pasta down with a spoon if necessary to ensure it is completely covered in liquid. Do not stir from this point on.
  • Close the lid, and then turn the Venting Knob to Sealing Position.
  • Pressure Cook at High Pressure 3 minutes + Natural Release 5 minutes.
  • After 5 minutes, release the remaining pressure by turning the Venting Knob to Venting Position.
  • When the Floating Valve drops, open the lid carefully and stir the pasta into the sauce. You will notice when you remove the lid; the sauce looks very liquid; just give it a good stir, and the pasta and sauce will be perfectly incorporated.
  • Turn off the pressure cooker and remove the pot from the pressure cooker.
  • Taste and season with salt if you want.

For serving

  • Garnish with a flurry of grated Parmesan cheese, and then serve immediately!

Video

Notes

Caution: If you Pressure Cook Pasta for more than 5 minutes, the noodles will feel overcooked. I have found that 3 minutes for most pasta with 4-5 minutes natural release creates a perfect al dente pasta.
Quinoa Noodles will break down in the sauce and release starch that can cause a burn notice, so they are not recommended.
Variations: use ground beef/sausage/fish/shrimp instead of chicken.
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.
Check more information on Cooking pasta in 3 minutes using an instant pot/pressure cooker.

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Course : Main Course, Main Dish
Cuisine : Italian
Keyword : 30 minutes meals, Chicken, chicken pasta, Chicken Sauce for Pasta, Cooking pasta in instant pot, Cooking pasta in Pressure cooker, Creamy, Easy, easy-to-prepare, Fast, instant pot, instant pot pasta, Kid friendly, one-pot pasta, Pasta, Pressure cooker, Pressure Cooker (Instant Pot), pressure cooker pasta, Quick

Nutrition

Calories: 574kcal | Carbohydrates: 56g | Protein: 17g | Fat: 32g | Saturated Fat: 16g | Cholesterol: 106mg | Sodium: 837mg | Potassium: 578mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1403IU | Vitamin C: 9mg | Calcium: 88mg | Iron: 2mg

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

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