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Easy Instant Pot Chicken Pasta Dinner photo

Instant Pot Chicken Pasta Dinner

A quick and creamy Instant Pot chicken pasta with asparagus, sun-dried tomatoes, and Parmesan.
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Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1.5 lb chicken breasts cut into 1/2-inch thick strips about 3 inches long
  • 1/2 teaspoon kosher or sea salt
  • 1 teaspoon oregano
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1 teaspoon olive oil additional
  • 3 cloves garlic minced
  • 1 bunch fresh asparagus trimmed and chopped
  • 1/2 cup sun-dried tomatoes chopped
  • 1 cup mushrooms sliced
  • pinch salt
  • 1 box pasta 375 g, any shape that fits comfortably in the pot
  • 1.5 cups water
  • 1/2 cup table cream or light cream
  • 1 teaspoon salt for the pot
  • 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

Equipment

  • Instant Pot or 5-quart pressure cooker
  • Tongs or spatula
  • Cutting board and knife
  • Measuring cups and spoons
  • Grater (for Parmesan and lemon zest)

Method
 

  1. Set the Instant Pot to Sauté (high). Add 1 tablespoon olive oil and heat until shimmering.
  2. Season the chicken strips with 1/2 teaspoon salt, 1 teaspoon oregano, 1/4 teaspoon garlic powder, and 1/2 teaspoon black pepper; toss to coat evenly.
  3. Sear the chicken in the hot pot 1–2 minutes per side until lightly golden and slightly reduced in size; remove to a plate.
  4. Add the remaining 1 teaspoon olive oil to the pot, then sauté the minced garlic, chopped asparagus, sliced mushrooms, and chopped sun-dried tomatoes about 45 seconds until garlic is fragrant and veggies begin to soften.
  5. Return the seared chicken to the pot, add the pasta, 1 1/2 cups water, 1/2 cup cream, and 1 teaspoon salt; stir to combine and ensure pasta is mostly submerged.
  6. Cancel Sauté. Close and seal the lid. Set the pressure cooker to HIGH for 5 minutes (suitable for spirals, bowties, penne, and similar shapes).
  7. When cooking finishes, perform a quick release according to your machine's instructions. Open the lid carefully.
  8. Stir in 1/4 cup minced fresh basil, lemon zest, and 1 cup grated Parmesan. Season with red chili flakes and freshly grated black pepper to taste. Serve immediately.

Notes

  • To make on the stove: cover and simmer about 25 minutes until pasta and chicken are cooked.
  • Use any pasta shape that fits comfortably in your pot.
  • Cutting chicken into strips or cubes speeds cooking.
  • Choose vegetables based on what you have on hand.
  • Swap cream for pesto or another sauce if preferred.
  • Parmesan is traditional, but other cheeses work too.