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INSTANT POT CREAMY CHICKEN PASTA

Adapted from Amy & Jackie’s recipe here.

Ingredients

  • 450 grams of pasta (dry weight)

  • 2–3 large chicken breasts

  • 2 tablespoons unsalted butter or cooking oil

  • ½ tablespoon dried basil

  • ½ tablespoon dried oregano

  • 1 teaspoon dried thyme

  • 2 tablespoons soy sauce

  • 3 cups unsalted stock or water

  • 1 onion, chopped

  • 6 garlic cloves, minced

  • 70-90 grams sun-dried tomatoes, cut into smallish pieces

  • 2 cups spinach

  • ½ cup milk (dairy or non-dairy)

  • ½ cup freshly grated cheese (parmesan, cheddar, mozzarella, or any combination of these)

  • Salt to taste

Method

  1. Start Sauté function on Instant Pot on the hottest setting and wait for the indicator to show HOT.

  2. Add butter or oil to the pressure cooker. Season one side of the chicken generously with salt. Add chicken and brown for approximately 3½ minutes on each side. While the first side is browning, season the other side with salt. Remove and set aside.

  3. Add onion and sauté for a couple minutes until softened. Add in garlic, basil, oregano, and thyme. Sauté approximately 30 seconds until fragrant.

  4. Add ½ cup stock or water. Deglaze the pot by scraping all flavorful brown bits with a wooden spoon.

  5. Add soy sauce and the remaining stock or water. Give it a quick mix.

  6. Add pasta, making sure it is just submerged in the liquid (you may need to add a bit more stock or water).

  7. Transfer the chicken with juices to the pressure cooker by layering on top of the pasta.

  8. Cook on high pressure for 4 minutes + 5 minutes natural release. Release any remaining pressure and open the lid carefully.

  9. Remove the chicken and shred using two forks.

  10. Bring the liquid in the pressure cooker to a boil by using the Sauté button. Mix in spinach, sun-dried tomatoes, coconut or almond milk, and parmesan cheese. Mix well and simmer for a couple minutes to wilt the spinach.

  11. Add the shredded chicken back to the pressure cooker and give it a quick mix.

  12. Give the pasta a taste, then season with more salt & cheese if necessary.

  13. Serve immediately.

Notes

  • Penne, rotini, or fusilli work great in this dish.

  • I made this with sausage instead of chicken and it was even better. I used 4 or 5 mild Italian sausages, cut up into bite-sized pieces.