Instant Pot Chicken Pasta Dinner
A quick creamy Instant Pot chicken pasta with asparagus, sun-dried tomatoes, and Parmesan.
Servings: 4 servings
Ingredients
- 1 tbsp olive oil for searing
- 1.5 lb chicken breasts cut into 1/2-inch thick strips about 3 inches long
- 1/2 tsp kosher or sea salt
- 1 tsp dried oregano
- 1/4 tsp garlic powder
- 1/2 tsp black pepper
- 1 tsp olive oil for sautéing vegetables
- 3 cloves garlic minced
- 1 bunch asparagus trimmed and chopped
- 1/2 cup sun-dried tomatoes chopped
- 1 cup mushrooms sliced
- pinch salt for vegetables
- 1 box pasta 375 g, any shape that fits comfortably in the pot
- 1.5 cup water
- 1/2 cup table cream or light cream
- 1 tsp salt for the pasta/finish
- 1/4 cup fresh basil minced
- 1 lemon zested
- 1 cup Parmesan cheese grated, more or less to taste
- pinch red chili flakes optional, adjust to taste
- freshly grated black pepper to taste
Instructions
- Set the Instant Pot to Sauté (high) and add 1 tablespoon olive oil; pat the chicken strips dry and season with 1/2 tsp salt, 1 tsp oregano, 1/4 tsp garlic powder, and 1/2 tsp black pepper.
- Sear the chicken in batches for about 1–2 minutes per side until lightly golden; remove to a plate.
- Add 1 tsp olive oil to the pot, then sauté the minced garlic for about 30 seconds until fragrant; add the chopped asparagus, sun-dried tomatoes, sliced mushrooms, and a pinch of salt and cook 30–45 seconds until they begin to soften.
- Return the seared chicken to the pot, add the pasta, 1½ cups water, ½ cup cream, and 1 tsp salt, stirring to distribute ingredients evenly (make sure pasta is mostly submerged).
- Close the lid, set the valve to sealing, and pressure cook on high for 5 minutes (appropriate for spirals, bowties, penne, and similar shapes).
- When the cook time ends, quick-release the pressure following your cooker’s instructions, then carefully open the lid.
- Stir in the minced basil, lemon zest, grated Parmesan, and red chili flakes (if using); taste and adjust salt and freshly grated black pepper as needed.
- Serve the creamy chicken pasta immediately.
Equipment
- Instant Pot or 5-quart pressure cooker
- Tongs or spatula
- Measuring Cups and Spoons
- Cutting board and knife
- Grater (for Parmesan and lemon zest)
Notes
- For stove-top: cover and cook chicken and pasta together about 25 minutes.
- Use any pasta shape that fits comfortably in your pot.
- Cutting chicken into strips speeds up cooking.
- Vegetable choice is flexible based on what you have.
- Swap cream for pesto or another sauce if desired.
- Parmesan finishes the dish, but other cheeses may be used.