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.
Building up pressure15mins
Course: Main Course
Cuisine: American, Brazilian, Italian
Keyword: Chicken, instant pot, pasta
Author: Lilian Vallezi
Cost: $1 per serving
16ozRotini or Penne(450g)
32 fl. oz.Chicken broth/stock(1 liter)
1lbBoneless/skinless chicken breasts, cut into 1"cubes(500g)
1cupSun-dried tomatoes(julienne cut)
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.
If time is not a problem for you, you can sauté the garlic in olive oil first, before adding the other ingredients. This will develop even more flavor.*The time stated for building up pressure is for a 8qt Instant Pot. If you have a 6qt it'll be even faster.