Instant Pot Chicken Parmesan Pasta
A quick one-pot Instant Pot pasta with tender chicken, tomato sauce, and melted cheeses for easy weeknight dinner.
Equipment
- Instant Pot (6- or 8-quart)
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breasts cut into 1-inch cubes
- 1 onion finely chopped
- 4 cloves garlic minced
- 3 cups low-sodium chicken broth or water, divided
- 12 ounces dry rigatoni pasta about 3/4 of a 16-oz box
- 14 ounces low-sodium tomato sauce 1 can
- 1 cup grated mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Set a 6- or 8-quart Instant Pot to Sauté and wait until the display reads “Hot.”
- Add the olive oil, then the cubed chicken; sauté 4–5 minutes until the exterior is golden and mostly cooked through, stirring frequently. Transfer the chicken to a plate.
- Add the chopped onion and minced garlic to the pot and cook about 2 minutes until softened and lightly browned, stirring to prevent sticking.
- Pour in 1 cup of the chicken broth and scrape the bottom of the pot to deglaze. Press Cancel to stop Sauté mode.
- Spread the dry rigatoni in an even layer over the liquid, then add the remaining 2 cups of broth. Pour the tomato sauce on top without stirring.
- Close the lid, set the valve to Sealing, and Pressure Cook (Manual) on High for 5 minutes.
- When the cook time ends, perform a quick release by carefully turning the valve to Venting.
- Remove the lid, add 1/2 cup mozzarella, 1/4 cup Parmesan, and the cooked chicken to the pot; gently stir to combine. Sprinkle the remaining 1/2 cup mozzarella and 1/4 cup Parmesan over the top.
- Close the lid off the heat and let sit 5 minutes to allow the cheeses to melt, then stir gently and serve immediately.
Notes
- Boneless, skinless chicken thighs can be substituted for breasts.
- Use a short pasta shape like rigatoni or penne for even cooking.
- Deglaze the pot thoroughly to prevent a burn warning.
- Do not stir the pasta before pressure cooking to avoid clumping.