Instant Pot Chicken Parmesan Pasta
This Instant Pot Chicken Parmesan Pasta is a quick, one-pot wonder! Enjoy tender chicken and creamy cheese in a rich tomato sauce.
Equipment
- Instant Pot
- Wooden Spoon
- Chopping Board
- Knife
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts (cubed)
- 1 onion (finely chopped)
- 4 cloves garlic (minced)
- 3 cups low-sodium chicken broth (or water, divided)
- 12 ounces dry rigatoni pasta (1 box)
- 14 ounces low-sodium tomato sauce (1 can)
- 1 cup grated mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Begin by setting your Instant Pot to the “Sauté” function. Add the olive oil, and once it’s hot, toss in the cubed chicken breasts. Cook until the chicken is browned on all sides, about 5-7 minutes.
- Add the finely chopped onion and minced garlic to the pot. Sauté for an additional 2-3 minutes, stirring occasionally, until the onions are translucent and fragrant.
- Add 2 cups of the low-sodium chicken broth (or water). Scrape the bottom of the pot with your wooden spoon to release any browned bits.
- Add the dry rigatoni pasta on top of the chicken mixture, followed by the can of low-sodium tomato sauce. Pour in the remaining 1 cup of chicken broth over everything, but do not stir.
- Secure the lid on your Instant Pot and make sure the valve is set to “Sealing.” Set the pressure cooking time to 6 minutes on high pressure. Once the cooking time is complete, allow for a natural release for 5 minutes, then quick release any remaining pressure.
- Open the lid and give the pasta a good stir. Add the grated mozzarella and Parmesan cheese, mixing well until the cheese is melted and incorporated.
- Scoop the pasta into bowls, garnish with additional cheese if desired, and serve hot.
Notes
- You can customize this dish by adding vegetables like spinach or bell peppers.
- For a healthier option, use whole wheat or gluten-free pasta.
- This dish can be stored in the refrigerator for up to 4 days.