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This is my absolute favorite recipe for the Instant Pot – if you are new to pressure cooking start with this one! Let’s just say that at least 10 planned takeout/drive-thru dinner nights were nixed with this amazing comfort dish. It is the most impressive meal for a 5 minute cook time. I highly recommend saving this recipe!
This is also a great way to stretch a pound of chicken for a family meal.
UPDATE! Perdue HarvestLand Organic Chicken is available already diced in the perfect size for this recipe. I buy boxes of these; it comes in individually packaged portions. Let it thaw in the fridge overnight for this recipe https://shrsl.com/2m5p7
Their Harvest Land Chicken is organic, free-range, not fed GMO corn or soy, and access to graze and eat grubs. Also, not bathed in chlorinated water. Did I mention it’s already diced and ready to cook?! I despise cutting raw chicken. They usually have really good sales on their bundle packages and coupons! First-time users get a good discount code when you sign up. You can also try code: FARMER15 for 15% off! Here’s the direct link to the diced chicken that I use: https://shrsl.com/2m5p7 (affiliate link)
I literally have a freezer drawer of pre-packaged organic tenderloins, breasts, and diced chicken cuts
The Ingredients:
1 – 1.5 pound(s) of boneless, skinless chicken (my package is usually 1.5 lbs). * I now use thawed organic, pre-diced chicken*
1 box of Rigatoni pasta ( Any pasta will work, I just prefer gluten free and the larger noodles for this)
1 container of chicken stock (32oz carton) .
1/2 cup (a small jar= 10 ounces) of sun dried tomatoes (in oil)
¾ block of cream cheese
Fresh spinach (optional- don’t judge me, haha)
Spices to taste : Dried or Fresh Basil, Pepper, Onion and Garlic. Red pepper flakes (optional)
Now aside from the jar of sun-dried tomatoes, these ingredients are pantry staples that I would say most people usually have on hand. Right? Well, after trying this recipe, I am confident that your pantry will always have this list at arm’s reach.
The only issue with this recipe is that frozen chicken will not work– you will need to have fresh/defrosted chicken to pull this off. You can use canned chicken in a pinch, but it will change the beauty of this dish.
Keep scrolling for the Printable Recipe Card
PUTTING THE BROTH IN FIRST, FOLLOWED BY THE CHICKEN AND THEN THE PASTA LAST, WILL AVOID ANY CHANCE OF GETTING THE DREADED “BURN” ERROR
FOR THE TOMATOES, give them a rough chop. If you have picky eaters, you can blend them up with a little oil from the jar. I like to add a mix of both. It gives the dish great color.
THE CHICKEN: cut about a pound of boneless skinless chicken into ½” chunks. *IF YOU’RE LIKE ME AND DON’T LIKE CUTTING RAW CHICKEN, YOU CAN GET ALREADY DICED ORGANIC CHICKEN, PACKAGED IN 1 LB FROZEN PORTIONS AND DELIVERED TO YOUR DOOR! Check it out here: https://shrsl.com/2m5p7 (affiliate link )
THE STEPS:
Stock, chicken, sun-dried tomatoes, and the pasta go into the Instant Pot pan. Add spices: garlic, onion, salt, pepper, Red pepper flakes (optional – I add it to everything, so don’t mind me), and BASIL! Basil is key here! Dried out of a spice jar works just fine; I don’t expect you to add fresh basil (of course if you have it, I encourage you to).
Push all noodles down beneath the broth/stock. Any noodles poking up beyond the liquid will not cook properly. If you need to add more liquid, do so now. I make this recipe with gluten free pasta that tends to be 8-10 ounce containers, as opposed to regular pasta at around 16 ounces. Adding extra stock will not change the cook time.
Put your lid on and set to manual high pressure 5 minutes.
After Instant Pot comes to pressure and cooks for 5 minutes, use the quick release function and release the pressure immediately. Once the steam clears your view of the dish, add the cream cheese and fresh spinach. Give it a minute or two to warm and soften in the hot pasta then gently stir to combine. Top with some “sprinkly cheese” (parm/romano) and enjoy!
Don’t Have an Instant Pot? This recipe will make the purchase worth it! 🙂 It has saved us from so many fast food nights. Check out pressure cookers on Amazon: https://amzn.to/38gUzp7
PRINTABLE RECIPE AND STEP BY STEP VIDEO BELOW
CHECK OUT THE LATEST INSTANT POT RECIPE: HOMEMADE HOT CHOCOLATE BOMBS-USING YOUR IP AS A DOUBLE BOILER AND YOUR INFAMOUS EGG BITE MOLDS. POUR HOT MILK OR WATER OVER THEM AND WATCH THE MAGIC IN YOUR CUP… RECIPE HERE : https://driftwoodcorner.net/hot-chocolate-bombs/
Step by Step Video (Approx. 1 minute)
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IP Tuscan Chicken Rigatoni
- Prep Time: 5
- Cook Time: 5
- Total Time: 10 minutes
- Yield: 4 1x
- Category: Dinner
- Method: Pressure Cooker
- Cuisine: Italian
Description
One of the easiest and most impressive Instant Pot meals! Tuscan Chicken Pasta is a one-pot meal with a cook time of only 5 minutes.
Ingredients
1 pound of fresh/thawed boneless, skinless chicken
1 – 16 oz box of pasta ( I use GF Rigatoni– 10 ounces and it still works perfectly )
1 container of chicken stock (32oz carton)
1/2 of a 10-ounce jar of sun-dried tomatoes (drained). (roughly chopped or pureed based on preference and picky eaters- see blog)
¾ of an 8-ounce block of cream cheese
Fresh spinach (optional)
Spices to taste: fresh or dried basil, garlic, onion, pepper, Salt. Red pepper flakes optional
Instructions
1. Cut chicken into small chunks
2. Add stock, chicken, tomatoes, pasta, and spices into pressure cooker removable pot (in that order – see notes). *Make sure all noodles are beneath the surface of the liquid! Add additional stock or water, if necessary
3. Close lid and make sure the pressure valve is sealed.
4. Set IP to Manual High Pressure 5 minutes
5. When cooking is finished, quick release the pressure immediately!
6. Add cream cheese and spinach and combine gently
7. Optional: garnish with basil and parm/romano cheese, to taste.
8. Enjoy!
Notes
Adding the broth first, chicken 2nd, and pasta last will guarantee no “burn” error!
While the recipe calls for a “5 minute” pressure cook time, the chicken pieces are fully cooked to proper temperature due to the fact that the cooking occurs while the pot is coming to pressure as well.
I recommend this already diced organic chicken – just allow to thaw overnight in the fridge. They are delivered frozen in 1lb servings. https://shrsl.com/2m5p7
