This Instant Pot Italian Chicken Pasta is an easy instant pot recipe that's loaded with flavor. Perfectly al dente pasta is tossed in a simple sauce made of Italian herbs, roasted red peppers, spinach, and parmesan.
2boneless skinless chicken breasts(chopped into 1" pieces) about 1 lb
1tablespoonoil
1 teaspoonsalt
1teaspoonminced garlic
¾teaspoonItalian seasoning
¼teaspoonblack pepper
3cupslow sodium chicken broth
1cupdiced tomatoes with Italian seasoning(not drained)
⅓cuproasted red peppers(from the jar, chopped)
3cupslumaconi pasta(or other short cut pasta) 240 grams
⅓cupheavy cream
2tablespoonscorn starch
1cupchopped spinach
1tablespoonbasil pesto
¼cupshredded Parmesan cheese
Instructions
Turn the Instant Pot to saute and wait until it reads 'hot'. Add the oil and then the chicken. Cook and stir for 2-3 minutes until no longer pink on the outside.
Add the salt, garlic, Italian seasoning and pepper. Cook and stir 1 minute.
Add the chicken broth, and scrape the bottom well to remove any bits that may have stuck.
Turn the Instant Pot off.
Stir in the tomatoes and red peppers. Top with pasta, and gently press the pasta into the liquid but don't stir (it's best if it's not touching the bottom of the pot).
Put the lid on, turn the valve to sealing, and select Pressure Cook or Manual for 2 minutes. It will take about 10 minutes to come to pressure and begin counting down.
When the cook time is over, turn the Instant Pot off and let sit for 2-3 minutes.
Gradually release the pressure by holding the valve open slightly, so that it releases gradually and not all at once.
Stir together the cream and corn starch and stir into the pasta with the spinach, pesto and Parmesan. Turn the Instant Pot to saute. Cook and stir for 2 minutes or until sauce is thickened.