My Instant Pot has been my favorite cooking device for two years, but I always make the same three or four recipes with it and I want to try out new ideas. Also, I use my IP much more often in the fall and winter because it’s colder outside.
There are a number of great recipes that you can make with your Instant Pot. Some of the best are made with chicken. You can find one of the best below. It is an instant chicken paste recipe that I got from my grandmother.
This direct pot of Tuscan chicken pasta is a totally comforting food. Cut up some chicken breasts, pour in the sauce and seasonings, and then cook the pasta and cook in your pressure cooker for just 6 minutes. At the end, you only need to add a little cream cheese, fresh spinach and some parmesan, and dinner is ready so quickly!
Instantaneous Tuscan Chicken Paste Pot
The truth is, I don’t usually like sun-dried tomatoes. I don’t hate them, but I don’t love them. However, I loved them in this pasta! You can add them to the end, but I added them to the pot before cooking, and maybe it helped to soften them. Either way, they add a wonderful flavor to the recipe!
Many pressure cooker pasta recipes use all the sauce for cooking, but I feel it tastes a little saltier than it normally would, so I have half a low-sodium chicken use sauce and water in this recipe – you can use all the sauce if you prefer!
Instant pot of Tuscan chicken pasta
preparation
5 minutes
cooking time
6 minutes
Total time
11 minutes
ingredients
2 cups low-sodium chicken broth
2 cups of water
1 teaspoon garlic powder
2 teaspoons Italian seasoning
1/2 teaspoon salt
1/2 cup of dried tomatoes and filled with oil
1 pound boneless chicken breasts, cut into cubes
12 grams of gemelli pasta (or pasta of your choice)
4 cups of baby spinach
8 grams of normal cream cheese
1/2 cup grated Parmesan cheese
instructions
Add the sauce, water and seasonings to the pressure cooker. Then add the chicken and sun-dried tomatoes. Pour the pasta over the chicken, but don’t mix it (let the pasta sit on the chicken).
Cover and secure the lid. Adjust the valve to the seal and put it on high hand pressure for 6 minutes.
When you’re done, do a tutorial to release the print. Carefully open the lid and add the spinach, cream cheese and Parmesan cheese. Cover the lid and leave for 3-5 minutes. Serve with additional Parmesan cheese on top.
Nutritional information:
yield:
6
Send size:
1/6
Amount per serving:
calories: 421 Total fat: 20g Saturated fat: 10g Trans fat: 0g Unsaturated fat: 8g Cholesterol: 110mg Sodium: 570mg Carbohydrates: 25g Net carbohydrates: 0g Fiber: 2g Sugar: 2g Sugar alcohols: 0g Protein: 34g