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Instant Pot Tuscan Chicken Pasta

Recipe developed by Amy + Jacky
https://www.pressurecookrecipes.com/

Learn how to cook Creamy Italian-inspired Instant Pot Tuscan Chicken Pasta (Pressure Cooker Tuscan Chicken Pasta)! Deliciously al dente Instant Pot Pasta bursting with tasty complex flavors & satisfying aroma. Super quick & easy Kid-Friendly Instant Pot One Pot Meal.
Course Dinner, Lunch, One Pot Meals
Cuisine American, American-Italian
Keyword chicken dinner ideas, chicken pasta recipes, easy chicken recipes, easy pasta recipes, instant pot chicken recipes, instant pot pasta, instant pot tuscan chicken pasta, instapot tuscan chicken pasta, pressure cooker pasta, pressure cooker tuscan chicken pasta
Total Time 30 minutes
Servings 6 -8
Calories 497kcal

Ingredients

Instructions

  • Optional - Brown Chicken Thighs in Instant Pot: Heat up Instant Pot using "Sauté More" function. Wait until it says "HOT" (~8 mins). Add 2 tbsp (28g) unsalted butter in Instant Pot. Ensure butter evenly covers the whole bottom of the inner pot.
    Season one side of the chicken generously with salt & black pepper. Add chicken in Instant Pot (skin side down), then brown each side of the chicken for 3 ½ minutes. While one side is browning, season the other side with more salt & black pepper.
  • Optional - Saute Mushrooms & Garlic: Set aside the browned chicken thighs. Add in sliced mushrooms, then saute for two minutes. Add in minced garlic and 1 tbsp (3.6g) Italian seasonings, then saute for another minute.
  • Deglaze Instant Pot: Pour ½ cup (125ml) unsalted stock in Instant Pot, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon. Give it a quick mix.
  • Pressure Cook Chicken Pasta: Add 2 tbsp (30ml) regular soy sauce and 2 ½ (625ml) unsalted chicken stock in Instant Pot. Give it a quick mix. Add in 1 lb (454g) penne pasta.
    *Pro Tip: Make sure the pasta is fully soaked into the cooking liquid.
    Layer browned chicken on top of the pasta.
    With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position.
    Pressure Cooking Methods:
    -Chicken Thighs: High Pressure 5 minutes + Natural Release 5 minutes
    -Chicken Breasts: High Pressure 4 minutes + Natural Release 5 minutes
    After 5 minutes, release remaining pressure, open the lid.
  • Shred Chicken Thighs: Set aside the chicken thighs in a large mixing bowl. Remove & discard the chicken skin. Shred chicken with 2 forks.
  • Make Tuscan Chicken Sauce: Bring the liquid mixture in Instant Pot back to a boil using the "Saute" button. Mix in 2 cups (80g) spinach, 70 - 90g sun-dried tomatoes, ½ cup (125ml) heavy cream and ¼ - ½ cup (16 - 32g) freshly grated Parmesan cheese. Mix and stir well for 2 minutes to cook the spinach.
  • Add Shredded Chicken & Season: Add shredded chicken in Instant Pot. Give the pasta a taste, then season with more salt & cheese if necessary (for reference, we added 2 pinches of salt here).
  • Serve Tuscan Chicken Pasta: Garnish Tuscan Chicken Pasta with Parmesan cheese, then serve immediately. Enjoy!~ :)

Notes

*Rate the Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you! ?

Nutrition

Calories: 497kcal | Carbohydrates: 57g | Protein: 39g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 99mg | Sodium: 387mg | Potassium: 1449mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1160IU | Vitamin C: 12mg | Calcium: 98mg | Iron: 3.7mg

For more yummy recipes, visit https://www.pressurecookrecipes.com/