Instant Pot Parmesan Chicken Pasta
Ingredients:
For Chicken:
3 large boneless & skinless chicken breasts or thighs 1.5 lbs
1 tsp basil or oregano dried
1 tsp garlic powder
1/4 tsp salt
Ground black pepper to taste
1 tbsp olive oil
For Pasta:
5 cups chicken stock low sodium
12 oz 4 cups any tubular pasta, uncooked
1 tbsp olive oil
1 tsp oregano or basil dried
1/2 tsp salt
Ground black pepper to taste
14 oz can tomato sauce low sodium
1-2 large garlic cloves grated
1/4 cup Parmesan cheese grated
1 cup Mozzarella cheese grated & divided
Fresh parsley or basil for garnish (optional)
Directions:
Press Saute on 6 or 8 quart Instant Pot and wait until display says Hot. Takes about 4-5 mins.
In the meanwhile, sprinkle chicken breasts with basil, garlic powder, salt and pepper on both sides.
Swirl oil in Instant Pot and add chicken breasts. Cook for 4-5 mins per each side. Helps to tilt the pot to distribute oil as its bottom isn’t flat like a skillet.
Remove chicken on a plate, add 1 cup stock and deglaze the pot. Press Cancel.
Add remaining 4 cups of stock, pasta, olive oil, oregano, salt, pepper and stir. Add chicken and pour tomato sauce on top. Do not stir!
Close the lid, set valve to Sealing and Press Manual or Pressure Cook on High for 5 minutes.
Release pressure immediately by turning it to Venting (to avoid pasta overcooking) – quick release.
Open the lid, remove chicken onto a plate and cut into small pieces. Return to the pot.
Add 1-2 cloves grated garlic, 1/4 cup Parmesan cheese, 1/2 cup Mozzarella cheese and stir.
Sprinkle with remaining 1/2 cup Mozzarella, close the lid and let cheese melt for 5 minutes.
Sprinkle with parsley or basil and preferably serve immediately.
