Pressure Cooker Tuscan Chicken Pasta Recipes

INSTANT POT TUSCAN CHICKEN PASTA

Steps:

• 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 cup (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 minutesAfter 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!~ :)

PRESSURE-COOKER TUSCAN CHICKEN PASTA

Steps:

• In a 6-qt. electric pressure cooker, combine the first 4 ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Let pressure release naturally for 5 minutes; quick-release any remaining pressure. Select saute setting; adjust for medium heat. Add the milk, cream cheese and garlic powder. Cook and stir until cream cheese is melted, 3-5 minutes. Stir in spinach, Parmesan cheese, sun-dried tomatoes, basil, salt and pepper, basil. Cook and stir until spinach is wilted. Press cancel. Serve immediately. Garnish with additional basil, if desired.

PRESSURE-COOKER TUSCAN CHICKEN PASTA

Steps:

• In a 6-qt. electric pressure cooker, combine the first 4 ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Let pressure release naturally for 5 minutes; quick-release any remaining pressure. Select saute setting; adjust for medium heat. Add the milk, cream cheese and garlic powder. Cook and stir until cream cheese is melted, 3-5 minutes. Stir in spinach, Parmesan cheese, sun-dried tomatoes, basil, salt and pepper. Cook and stir until spinach is wilted. Press cancel. Serve immediately. Garnish with additional basil if desired.

PRESSURE-COOKER SAUCY ITALIAN CHICKEN

Steps:

• Place chicken in a 6-qt. electric pressure cooker. Top with tomatoes, artichokes, Italian seasoning and garlic salt. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Sprinkle with cheeses before serving.

INSTANT POT® TUSCAN CHICKEN

Steps:

• Combine paprika, salt, and pepper in a bowl and season chicken tenders on both sides.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil. Brown chicken tenders in the hot oil for about 2 minutes. Remove to a plate. Add butter to Instant Pot®. Stir in onion and garlic; cook and stir for 1 to 2 minutes. Pour in chicken broth, scraping off browned bits from the bottom with a wooden spoon. Mix in penne pasta, half-and-half, Italian seasoning, salt and pepper.
• Return chicken tenders back to the pot; close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes.
• Remove chicken to plate and cover with foil. Immediately stir penne to separate them from the sauce. Mix in cream cheese, stirring until sauce is smooth. Add Parmesan cheese, spinach, and sun-dried tomatoes, stirring well. Chop chicken into bite-sized pieces, return to the pot, and stir to combine with the sauce. Toss basil in right before serving.