Instant Pot Creamy Chicken Pasta
Tender chicken, vibrant flavours, and a creamy sauce make this Instant Pot Creamy Chicken Pasta a winner
Prep Time10 mins
Pressure Cook Time10 mins
Servings: 4
Equipment
- Instant Pot
Ingredients
- 1 tbsp oil
- 2 chicken breasts cubed
- 2 cloves garlic minced
- 1/4 tsp chipotle paste or to taste
- 1/4 cup sun-dried tomatoes chopped
- 1/2 cup onion diced
- 4-5 sage leaves cut in strips
- 1/4 cup white wine optional
- 1 cup vegetable broth (or chicken broth)
- 2 1/2 cups water
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper or to taste
- 3-4 leaves kale stemmed and torn
- 500 g rigatoni noodles
- 1 lemon juiced
- lemon zest to garnish
Instructions
- Turn the Instant Pot to the Saute function, increase to More. Heat oil, and add garlic and chipotle paste. Cook for 30 seconds.
- Season chicken lightly with salt and pepper. Add to Instant Pot and sear on both sides, approximately 2 minutes per side. Add the onions and sun-dried tomatoes and saute for another minute.
- Deglaze the pot with the white wine, cook for a minute before adding vegetable broth. If not using wine, add broth right away. Scrape anything off the bottom of the pot, and turn off the Saute function.
- Add the pasta, water, sage, salt and pepper to the pot. Stir ingredients well and ensure all noodles are below the liquid. Add kale to the top of the noodles, do not stir. Alternatively, wait until after pressure cooking for firmer kale.
- Put the lid on the Instant Pot, turn the knob to Sealing, and set to High Pressure for 10 minutes. For more al dente pasta, or smaller noodles, set to 8 minutes.
- When time is up, do a quick release. Remove lid and stir pasta. Turn the Saute function back on, and set to Normal.
- Add the lemon juice to the pot, followed by the cream. If you did not add the kale before cooking, add it now as well. Cook while stirring until sauce thickens slightly.
- Garnish with lemon zest and fresh cracked black pepper, if desired.