This Instant Pot chicken pasta is a dump and go recipe that will for sure enter your weekly dinner rotation. It’s easy, delicious, and ready in just 25 minutes.
This is one of those Dump and go Instant Pot recipes that you’ll make over and over again. It’s creamy, cheesy and the flavors are just amazing. The sundried tomatoes, Parmesan cheese and Italian seasoning blend are the perfect combination for an Italian flavored pasta.
Ingredients and substitutions
- Pasta: Most shapes would be fine for this recipe. I like using Rotini and Penne, or any “tube shaped” pasta that can hold some cream inside.
- Chicken broth/stock: Homemade, from a carton or made with bouillon. They all work fine.
- Dried tomatoes: I think they are a key ingredient for flavor in this recipe, and I wouldn’t substitute it for anything else, but it is possible to cook without it. It would be nice to add another flavorful ingredient like black olives or capers, though.
- Cream Cheese: If you don’t have any cream cheese on hand, you could substitute it for 7 fl.oz (200 ml) of heavy cream + 1 1/2 cup of shredded cheese, like mozzarella, after cooked.
*For full list of ingredients, go to the recipe card at the bottom of this post.
How to make it
This is a dump and start Instant Pot recipe, so there are no secrets on how to make it.
Just add all ingredients, except Parmesan cheese, stir and set it to cook on high pressure for 3 minutes. After the time is up, release the pressure manually, add the cheese and give it a good stir to combine everything. Make any adjustments with seasonings or add more liquid, if you feel like necessary, and it’s ready to eat.
Tips for a great pasta
CUT CHICKEN BREAST INTO SMALL PIECES: Everything is going to cook for just 3 minutes, so make sure to cut breasts into little pieces to be able to cook thoroughly.
ADD MORE WATER/BROTH IF NECESSARY: The amount of broth stated in the recipe is for a creamy pasta, but if you prefer a thinner sauce, you can add more broth/water after it’s ready. Some pasta can also absorb more water, so just add more liquid at the end if necessary.
REMOVE PRESSURE RIGHT AWAY: After it’s cooked don’t let the pan sit closed, with the pressure inside, as the remaining pressure will continue cooking your pasta and make it mushy. As soon as it beeps, manually release the pressure by turning the valve or pressing it down (depending on your model).
ADD MORE SEASONINGS AND CHEESE TO YOUR LIKING: The amount of salt, seasonings and cheese used in this recipe is perfect for my family’s palate, but you can add more according to your taste, even after cooked.
ADD WATER TO REHEAT IT: This pasta can be reheated really well. Just make sure to add about 1 tablespoon of water per serving before reheating, then mix it well.
Keep leftovers refrigerated for up to 3 days. Add a little water (about 1tablespoon per serving) when it’s time to reheat it.
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📖 Recipe / Receita
Instant Pot Chicken Pasta
- Pressure Cooker
- 16 oz Rotini or Penne (450g)
- 32 fl. oz. Chicken broth/stock (1 liter)
- 1 lb Boneless/skinless chicken breasts, cut into 1"cubes (500g)
- 8 oz. Cream cheese (230g)
- 1 cup Sun-dried tomatoes (julienne cut)
- 1 tbsp Italian seasoning
- 1½ tsp Minced garlic
- 1 tsp Salt
- ½ cup Parmesan cheese
- Add all ingredients, except parmesan cheese, into the inner pan, cutting the cream cheese into smaller chunks.
- Stir everything, close the lid, and turn the valve to sealing position. (If you have the new model, it seals automatically).
- Press "manual" or "pressure cook" (depending on your model) and set it to high pressure for 3 minutes.
- When time is up manually release the pressure, by turning the valve to "venting" position.
- Once all the pressure has been released, open the lid and mix everything well. Add Parmesan cheese and give it a final stir.
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