I fell for this dish the first time I paired creamy pasta with the punch of jerk seasoning and bright bell peppers. It’s bold, comforting, and faster than you’d expect thanks to the Instant Pot. No babysitting a boiling pot of pasta, no watching the skillet — you get a complete, saucy meal in one vessel with a short hands-on time.
In this recipe the Instant Pot does the heavy lifting: sauté, pressure cook, then steam the peppers and optional shrimp gently so everything finishes together. The result is saucy, slightly smoky, with pops of sweet pepper and the fresh bite of sliced green onions at the end. It’s a weeknight win and good enough for company.
I’ll walk you through the ingredients and exact steps straight from my test kitchen, plus practical tips to avoid common mistakes and make this dish ahead when you need to. If you have an Instant Pot and about 30 minutes, you’ll have dinner on the table that feels like it took longer.
Ingredient Breakdown
Ingredients
- 1 tablespoon vegetable oil — 1 tbsp for sautéing the chicken so it develops color without sticking.
- 2 chicken breasts — about 1 lb / 450 g; cut into strips so they cook quickly and evenly under pressure.
- 3 tablespoons jerk seasoning — 1.5 tbsp to season the raw chicken and 1.5 tbsp added later to deepen the sauce.
- 2 cloves garlic — minced; adds immediate aromatics during the sauté stage.
- 2 cups (500 ml) vegetable stock — the cooking liquid for the pasta; it brings savory depth to the sauce.
- 4 cups (400 grams) dried pasta — spread evenly over the chicken so it cooks under pressure; any standard dried pasta works here.
- ½ cup (120 ml) heavy cream — or double cream; enriches the sauce and tames the spice from the jerk seasoning.
- ½ cup (80 grams) Parmesan cheese — grated; adds salty, umami creaminess to finish the sauce.
- 3 bell peppers — preferably different colors and sliced; they steam briefly at the end so they stay bright and slightly crisp.
- ½ cup green onions — sliced; folded in at the end for freshness and crunch.
- 10 jumbo shrimps — optional; if using, they’re added on top of the pasta to steam during the resting step and cook through until opaque.
From Start to Finish: Instant Pot Rasta Pasta
- Press SAUTE on the Instant Pot and add 1 tablespoon vegetable oil. Pat the 2 chicken breasts (about 1 lb / 450 g), cut into strips, dry with a paper towel and toss with 1.5 tablespoons jerk seasoning. Add the seasoned chicken strips to the hot pot and cook 3–4 minutes, stirring occasionally, until the edges are lightly browned (they do not need to be fully cooked).
- Add the 2 cloves garlic (minced) to the pot and cook, stirring, for 1 minute.
- Spread 4 cups (400 g) dried pasta evenly over the chicken. Pour 2 cups (500 ml) vegetable stock over the pasta so the liquid comes up around the pasta (press the pasta down gently if needed). Do not stir.
- Close the lid and set the steam vent to SEALING. Select MANUAL / PRESSURE COOK (High) and set the cook time to 5 minutes. Allow the Instant Pot to come to pressure and complete the 5-minute cook.
- When the cook cycle ends, perform a quick release (move the vent to VENTING)—carefully, keeping your face and hands away from the steam. When the pressure pin drops, open the lid away from your face.
- Stir the pasta and chicken to combine. If there is an excessive amount of liquid, remove a small amount with a spoon or ladle and discard.
- Add the remaining 1.5 tablespoons jerk seasoning, 1/2 cup (120 ml) heavy cream, and 1/2 cup (80 g) grated Parmesan. Stir thoroughly to create the sauce.
- Add the 3 sliced bell peppers on top of the pasta (and the 10 jumbo shrimps if using). Cover the pot with its lid or any lid and let sit off heat for 3–5 minutes to steam—this will slightly soften the bell peppers and, if using shrimp, cook them through until opaque (about 3–4 minutes).
- Uncover, add 1/2 cup sliced green onions, stir gently to combine, and serve warm.
Why This Recipe Belongs in Your Rotation
This one-pot approach keeps cleanup minimal and delivers big flavor with little fuss. The jerk seasoning gives a lively backbone to the dish while cream and Parmesan smooth and round the sauce so it clings to the pasta. The method also bridges textures: chicken with a bit of sear, pasta tender and saucy, and peppers that stay bright because they steam instead of boil.
It’s flexible without needing custom measurements or specialty ingredients, and it finishes quickly. If you want a dinner that looks like you spent more time than you did, this is an easy, repeatable choice.
No-Store Runs Needed
This recipe is designed to make use of pantry staples most cooks already keep on hand: dried pasta, stock, cream, and a jar of Parmesan or grated cheese. Jerk seasoning is the only distinctive pantry item; if you already keep a spice jar labeled “jerk,” you’re ready to go.
If you don’t want to run out at the last minute: confirm you have the vegetable stock, dried pasta, and either heavy cream or double cream. The rest—chicken, peppers, green onions, and optional shrimp—are commonly available or can be swapped between what’s on hand in the fridge.
Kitchen Gear Checklist
- Instant Pot (or other electric pressure cooker) with SAUTE and MANUAL/PRESSURE COOK settings.
- Wooden spoon or heatproof spatula for sautéing and stirring.
- Measuring cups for liquids and dry pasta, plus a tablespoon measure for the oil and seasoning.
- Grater for the Parmesan (unless you use pre-grated).
- Lid for resting the peppers and shrimp if you prefer not to use the Instant Pot lid during the steaming step.
- Ladle or large spoon to remove excess liquid if needed when you open the pot.
Mistakes That Ruin Instant Pot Rasta Pasta
- Not drying the chicken before seasoning — wet chicken won’t brown and won’t build flavor during SAUTE.
- Stirring the pasta into the stock before pressure — the recipe requires not stirring so the pasta layers evenly and cooks correctly.
- Overfilling the pot with liquid or adding extra liquid beyond the 2 cups (500 ml) listed — too much liquid makes the sauce thin and can affect pressure cooking time.
- Skipping the quick release — if you let the pressure naturally release for too long, the peppers and shrimp won’t get the short, gentle steam they need at the end.
- Adding parmesan too early — add it after you’ve removed excess liquid to avoid grainy or separated sauce.
Seasonal Ingredient Swaps
Stick to ingredients on the list and play with timing and presentation through the seasons. In summer, emphasize the bell peppers — choose the ripest, sweetest ones and slice them thin so they soften quickly during the final steam. In cooler months, rely on the warmth of the jerk seasoning and creamy sauce; the dish still works the same way but has a more comforting tone.
Because shrimp is optional, it’s an easy seasonal toggle: add it in warmer months when you might prefer a lighter protein, or skip it and use only the chicken when you want a heartier plate.
Notes from the Test Kitchen
Timing is the secret. Sauté the chicken just long enough to get light browning—you’re not finishing it in the pan. Press the pasta down gently into the stock so it’s mostly submerged, but don’t stir. Stirring here can cause pasta to clump and unevenly cook under pressure.
When you open the pot after quick release, stir gently to distribute liquid and check for excess. If there’s too much, remove a small amount with a spoon and discard; then finish with the final seasoning, cream, and cheese. The 3–5 minute off-heat steam with the peppers and optional shrimp is vital: it cooks the shrimp through without turning it rubbery and keeps peppers lively.
Make Ahead Like a Pro
You can prepare components in advance without losing quality. Slice the bell peppers and green onions up to a day ahead and store them in the fridge. Chop and season the chicken in the morning and keep it chilled until you’re ready to cook. The full assembled dish is best served fresh, but leftover Rasta Pasta keeps well in the fridge for up to 3 days in an airtight container.
To reheat: warm gently over medium-low heat on the stovetop with a splash of stock or cream to bring the sauce back together. Microwave in a covered dish in short bursts, stirring between intervals. Avoid overheating, which can make the cream separate or the shrimp tough.
Ask & Learn
Q: Can I use only shrimp or only chicken? A: Yes. The recipe includes both options—if you prefer only shrimp, add them as described in step 8 so they steam to opacity. If you use only chicken, follow the recipe exactly and skip placing shrimp on top.
Q: What about pasta type? A: Any standard dried pasta in the 400 g / 4 cups range works; shorter shapes like penne, rigatoni, or fusilli are ideal because they hold the sauce well.
Q: My sauce was thin—what went wrong? A: Remove any excess liquid after pressure cooking before adding cream and Parmesan, then stir thoroughly. If you still need more thickness, let it sit a minute off heat; the cheese and cream will bind and thicken as they meld with the pasta.
The Last Word
Instant Pot Rasta Pasta is the kind of recipe that rewards a little attention at the start and then lets the Instant Pot do the rest. Keep the ingredients simple and follow the order: brown the chicken, layer the dry pasta, pressure cook, then finish with cream, cheese, peppers, and green onions. It’s fast, flavorful, and practical for any night you want dinner that feels special without extra work.
Make it as written the first time, then experiment only with the proteins already here—shrimp or chicken—or with the color of the peppers. You’ll find it becomes a dependable, bold-flavored favorite.
Instant Pot Rasta Pasta
Ingredients
Ingredients
- ?1 tablespoonvegetable oil1 tbsp for sauteeing chicken
- ?2 chicken breastsabout 1 lbs 450 grams – cut into strips
- ?3 tablespoonsjerk seasoning1.5 tbsp to season the raw chicken and 1.5 tbsp to season after pressure cooking
- ?2 clovesgarlicminced
- ?2 cups 500 mlvegetable stock
- ?4 cups 400 gramsdried pasta
- ?1/2 cup 120 mlheavy creamor double cream
- ?1/2 cup 80 gramsparmesan cheesegrated
- ?3 bell pepperspreferably in different colors – sliced
- ?1/2 cupgreen onionssliced
- ?10 jumbo shrimpsoptional – if using* see notes
Instructions
Instructions
- Press SAUTE on the Instant Pot and add 1 tablespoon vegetable oil. Pat the 2 chicken breasts (about 1 lb / 450 g), cut into strips, dry with a paper towel and toss with 1.5 tablespoons jerk seasoning. Add the seasoned chicken strips to the hot pot and cook 3–4 minutes, stirring occasionally, until the edges are lightly browned (they do not need to be fully cooked).
- Add the 2 cloves garlic (minced) to the pot and cook, stirring, for 1 minute.
- Spread 4 cups (400 g) dried pasta evenly over the chicken. Pour 2 cups (500 ml) vegetable stock over the pasta so the liquid comes up around the pasta (press the pasta down gently if needed). Do not stir.
- Close the lid and set the steam vent to SEALING. Select MANUAL / PRESSURE COOK (High) and set the cook time to 5 minutes. Allow the Instant Pot to come to pressure and complete the 5-minute cook.
- When the cook cycle ends, perform a quick release (move the vent to VENTING)—carefully, keeping your face and hands away from the steam. When the pressure pin drops, open the lid away from your face.
- Stir the pasta and chicken to combine. If there is an excessive amount of liquid, remove a small amount with a spoon or ladle and discard.
- Add the remaining 1.5 tablespoons jerk seasoning, 1/2 cup (120 ml) heavy cream, and 1/2 cup (80 g) grated Parmesan. Stir thoroughly to create the sauce.
- Add the 3 sliced bell peppers on top of the pasta (and the 10 jumbo shrimps if using). Cover the pot with its lid or any lid and let sit off heat for 3–5 minutes to steam—this will slightly soften the bell peppers and, if using shrimp, cook them through until opaque (about 3–4 minutes).
- Uncover, add 1/2 cup sliced green onions, stir gently to combine, and serve warm.
Equipment
- Instant Pot
Notes
This dish is spicywith the amount of jerk seasoning added, so if you don’t like much spice then consider adding just half of the amount.
To make this rasta pastadairy-free, you can omit the heavy cream and use full-fat coconut milk or crushed tomatoes instead.
If you would like to add shrimp to this dish, just saute it before cooking the chicken at the beginning of the cooking process then take it out and set it aside. Add in the shrimp to the pasta along with the cream, parmesan, and bell peppers.
