Instant Pot Rasta Pasta
A quick, flavorful dish that combines tender chicken, creamy pasta, and jerk seasoning, bringing Caribbean cuisine to your kitchen.
Equipment
- Instant Pot
Ingredients
Ingredients
- 1 tablespoon vegetable oil for sautéing chicken
- 2 pieces chicken breasts about 1 lb (450 grams) – cut into strips
- 3 tablespoons jerk seasoning
- 2 cloves garlic minced
- 2 cups vegetable stock (500 ml)
- 4 cups dried pasta (400 grams)
- ½ cup heavy cream or double cream
- ½ cup parmesan cheese grated (80 grams)
- 3 pieces bell peppers preferably in different colors – sliced
- ½ cup green onions sliced
- 10 pieces jumbo shrimps optional
Instructions
- Step 1: Heat the vegetable oil in your Instant Pot using the sauté function. Add the chicken strips and sprinkle 1.5 tablespoons of jerk seasoning over the top. Sauté for about 5-7 minutes until cooked through and lightly browned.
- Step 2: Add the minced garlic to the pot and sauté for an additional minute until fragrant.
- Step 3: Pour in the vegetable stock, scraping any bits off the bottom of the pot.
- Step 4: Add the dried pasta directly into the pot, ensuring it is submerged in the liquid.
- Step 5: Seal the Instant Pot lid and set it to pressure cook on high for 4 minutes.
- Step 6: Once cooking time is up, perform a quick release of the pressure. Stir in the remaining jerk seasoning, heavy cream, parmesan cheese, sliced bell peppers, and green onions.
- Step 7: If adding shrimp, fold them into the pasta and let them cook with residual heat until opaque. Serve immediately.
Notes
Leftover pasta can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat with a splash of vegetable stock or water.