One pot cooking is the reason so many of us are loving our Instant Pots.
Today’s recipe is the perfect example of how to pull that off.
Our colleague and friend Christina suggested this one and I have to tell you that as soon as she started describing it I knew it was a recipe I absolutely had to try. Creamy pasta with chicken, mushrooms and sun dried tomatoes….yes please!
It’s the kind of recipe that is perfectly suited for pressure cooking actually, so I was pretty confident the results would be good.
She had come across the recipe on Pinterest, but we couldn’t pinpoint the exact one she used. There are quite a few online, each one slightly different in ingredients or cooking method. So I was left to create my own version, which I am gloriously happy with.
Hope you give it a try, it’s delish!
Here’s the printable recipe
Instant Pot Tuscan Chicken Pasta with Mushroom + Sun dried Tomato
Ingredients
- 2 tbsp olive oil
- 4 chicken breasts cut into cubes
- salt + pepper to season chicken
- 1 tsp dried oregano to season chicken
- 1 tub fresh mushrooms quartered
- 4 cloves garlic minced
- 1 tsp dried thyme
- splash of white wine optional, but I put wine in everything LOL
- 1 cup chicken broth
- 3 cups Fusilli Pasta (or small Penne pasta) dry/uncooked
- 2 tbsp sun dried tomato pesto (or finely chopped sun dried tomatoes packed in olive oil)
- 1 tbsp butter
- 1/4 cup grated parmesan cheese plus more for serving
- 1/2 cup heavy cream (whipping cream)
- 1 small handful fresh spinach feel free to add more if you love spinach
Instructions
- Season the chicken pieces with salt, pepper and oregano.
- Add oil to Instant Pot, press SAUTE option and heat oil until pot display reads HOT.Add chicken and cook 3 minutes, stirring a couple times.
- Add mushrooms, thyme and minced garlic, and cook 2 minutes.
- Add a splash of wine, and cook one minute longer.Add sun dried tomatoes, broth and dry pasta and give it all a good stir. Press CANCEL.
- Lock on lid, and turn pressure valve on lid to SEALING.Choose PRESSURE COOK and adjust timer to 5 minutes.
- When timer beeps done, let pot timer count up for 10 minutes (to natural pressure release).Press CANCEL.Carefully turn pressure valve on lid to VENTING to release any remaining pressure.
- Open lid, add butter, parmesan and cream, and give everything a good stir.Add spinach and stir.Lock on lid and let pot sit for 5 minutes, so spinach can wilt, or leave it until ready to serve.
- Before serving give it all a really good stir, then transfer to bowls and top with extra parmesan cheese.
PIN ME FOR LATER
THIS POST WAS FEATURED AT:
BFF OPEN HOUSE @ The Answer Is Chocolate
ENCOURAGING HEARTS & HOME @ Scratch Made Food For Hungry People
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