Go Back
Homemade Instant Pot Chicken Pasta Dinner photo

Instant Pot Chicken Pasta Dinner

A creamy, quick Instant Pot chicken pasta with asparagus, sun-dried tomatoes and Parmesan.
Print Recipe Save it
Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Servings 4 servings

Equipment

  • Instant Pot or 5-quart pressure cooker
  • Wooden Spoon or Spatula
  • Cutting board and knife
  • Measuring cups and spoons
  • Plate or bowl (to hold seared chicken)

Ingredients
  

  • 1 tablespoon olive oil
  • 1.5 lbs chicken breasts cut into 1/2-inch thick strips about 3 inches long
  • 1/2 teaspoon kosher or sea salt
  • 1 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1 teaspoon olive oil additional
  • 3 cloves garlic minced
  • 1 bunch asparagus trimmed and chopped
  • 1/2 cup sun-dried tomatoes chopped
  • 1 cup mushrooms sliced
  • salt pinch (for veggies)
  • 1 box pasta 375 g, any shape that fits in the pot
  • 1 1/2 cups water
  • 1/2 cup table cream or light cream
  • 1 teaspoon salt for the cooking liquid
  • 1/4 cup fresh basil minced
  • 1 lemon zested
  • 1 cup Parmesan cheese grated (more or less to taste)
  • red chili flakes pinch, optional
  • black pepper freshly grated, to taste

Instructions
 

  • Set the Instant Pot to Sauté on high and add 1 tablespoon olive oil.
  • In a bowl, season the chicken strips with 1/2 teaspoon salt, 1 teaspoon oregano, 1/4 teaspoon garlic powder and 1/2 teaspoon pepper; toss to coat.
  • Sear the chicken in the hot pot 1–2 minutes per side until lightly golden; remove to a plate.
  • Add the additional 1 teaspoon olive oil to the pot, then sauté the minced garlic about 30–45 seconds until fragrant.
  • Add the chopped asparagus, sun-dried tomatoes, sliced mushrooms and a pinch of salt; sauté about 45 seconds until vegetables begin to soften.
  • Return the seared chicken to the pot, add the pasta, 1 1/2 cups water, 1/2 cup cream and 1 teaspoon salt; stir to combine and ensure pasta is submerged.
  • Close the lid, set the valve to sealing, and cook on high pressure for 5 minutes (suitable for spirals, bowties, penne or similar shapes).
  • When the cook time ends, perform a quick release according to your cooker instructions, then open the lid carefully.
  • Stir in the minced basil, lemon zest, grated Parmesan, and a pinch of red chili flakes if using; adjust salt and freshly grated black pepper to taste.
  • Serve the creamy chicken pasta immediately.

Notes

  • For stove top, cover and simmer about 25 minutes until pasta and chicken are cooked.
  • Use any pasta shape that fits comfortably in your Instant Pot.
  • Cutting chicken into strips speeds cooking and ensures even cooking.
  • Vegetable choices can be swapped based on what you have.
  • You can substitute pesto or other sauces for the cream if desired.
  • Parmesan is recommended but other cheeses like goat or feta work too.