Instant Pot Rasta Pasta
Jerk-seasoned chicken cooked with pasta in the Instant Pot, finished with cream, Parmesan, bell peppers, and green onions. Optional jumbo shrimp can be added during the resting step.
Equipment
- Instant Pot
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.
Notes
I recommend using penne for this recipe, but you can also use rigatoni, bucatini, fusilli, macaroni or farfalle (bow tie).
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.
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.