Instapot Pasta Recipes Chicken

Alright, buckle up, buttercup! You’re staring down dinner time, your fridge looks like a sad, lonely cave, and your energy levels are hovering somewhere between ‘meh’ and ‘just give me a snack and a nap.’ Sound familiar? Don’t even try to deny it. We’ve all been there. And that, my friend, is exactly why we’re about to dive headfirst into the glorious world of Instant Pot chicken pasta. Because life’s too short for boring meals and too busy for endless dishwashing!

Why This Recipe is Awesome

Let’s be real, this isn’t just a recipe; it’s a lifestyle choice. Think of it as your culinary superhero, swooping in to save your evening from takeout menus and sad desk dinners. Why is it so darn awesome?

• It’s practically **idiot-proof**. And I say that with the utmost respect, mostly to myself, because if *I* can do it, anyone can.
• **One pot wonder!** Yes, you heard right. Everything goes into the Instant Pot, cooks together, and emerges as a masterpiece. Less cleanup means more couch time. You’re welcome.
• It’s ridiculously fast. From prep to plate, we’re talking minutes, not hours. Perfect for those ‘oops, it’s 6 PM and I forgot to defrost anything’ moments.
• It’s insanely versatile. More on that later, but trust me, you can tweak this baby to fit almost any craving.

Ingredients You’ll Need

Gather ’round, my fellow kitchen adventurer! Here’s your treasure map to deliciousness. Don’t stress too much, these are all pretty standard:

• **1 lb boneless, skinless chicken breast or thighs:** Chopped into 1-inch pieces. The size matters, don’t go rogue and throw a whole chicken breast in there, unless you like unevenly cooked chicken (you don’t).
• **12 oz pasta:** Penne, rotini, farfalle – whatever floats your carb-boat. Just make sure it’s a short-ish pasta.
• **1 (24 oz) jar marinara sauce:** Your favorite brand! Don’t judge, we’re not making sauce from scratch today.
• **2 cups chicken broth:** Or veggie broth if you’re feeling rebellious. This is key, so don’t skimp.
• **1 tsp dried Italian seasoning:** Because flavor, duh.
• **1/2 tsp garlic powder:** Or fresh minced garlic, if you’re fancy.
• **1/4 tsp salt and 1/4 tsp black pepper:** Basic seasoning. Adjust to your taste, you rebel.
• **1 cup shredded mozzarella or Parmesan cheese:** For that cheesy, gooey finish. Because what’s pasta without cheese?
• **Optional garnishes:** Fresh basil, more Parmesan, red pepper flakes if you like a little kick.

Step-by-Step Instructions

Time to get cooking! Seriously, this is so easy you might actually laugh. (Or cry happy tears, I won’t judge.)

1. **Prep Your Chicken:** Dice your chicken into those 1-inch pieces. This helps it cook evenly and fast. No chunky chicken surprises!
2. **Layer it Up:** Add the chopped chicken to the bottom of your Instant Pot. Sprinkle it with Italian seasoning, garlic powder, salt, and pepper. Give it a quick toss.
3. **Pasta Time:** Pour the uncooked pasta over the chicken. Resist the urge to stir! We want layers here, trust the process.
4. **Sauce & Broth:** Gently pour the marinara sauce over the pasta, making sure to spread it as evenly as possible. Now, carefully pour the chicken broth over everything. Again, **do not stir!** This is crucial for preventing the dreaded “BURN” error and ensuring even cooking.
5. **Seal the Deal:** Secure the lid on your Instant Pot, make sure the sealing release valve is set to ‘Sealing.’
6. **Cook it Up:** Select ‘Manual’ or ‘Pressure Cook’ and set the timer for **half the cooking time indicated on your pasta box, minus 1 minute.** For example, if your box says 10 minutes, set your Instant Pot for 4 minutes. (That’s 10/2 = 5, then 5-1 = 4. Math!)
7. **Quick Release:** Once the cooking time is up, carefully do a Quick Release (QR) of the pressure. Stand back, folks, it’s steamy!
8. **Cheese Please!** Open the lid, give everything a good stir (finally!), and mix in the shredded cheese until it’s melted and glorious.
9. **Serve and Devour:** Dish it out, top with any optional garnishes, and bask in the glory of your effortless masterpiece.

Common Mistakes to Avoid

Even though this recipe is practically foolproof, there are a few rookie errors that can turn your dream dinner into a sticky, sad mess. Learn from my mistakes, people!

• **Stirring the Pasta First:** I know, I know, it’s instinct. But resist! Stirring the pasta with the sauce and broth at the beginning can cause it to clump together and stick to the bottom, leading to the dreaded “BURN” notice. **Layers are your friend!**
• **Not Enough Liquid:** The Instant Pot needs enough liquid to come to pressure and cook the pasta properly. Skimping on the broth means you’ll end up with undercooked pasta or, again, that annoying “BURN” error.
• **Too Long Under Pressure:** Overcooked pasta is mushy pasta, and nobody wants that. **Always use half the box cooking time minus 1 minute.** This is a golden rule for IP pasta.
• **Natural Release (NR):** While NR is great for some things, it’s not ideal for pasta. It’ll keep cooking and could get mushy. **Quick Release is the way to go here.**

Alternatives & Substitutions

Feeling adventurous? Or just missing an ingredient? No stress! This recipe is super flexible. Here are a few ideas:

• **Pasta Swap:** Can’t find penne? Rotini, cavatappi, ziti, or even elbow macaroni work great. Just stick to shorter, sturdy shapes. **FYI, spaghetti is a bit trickier, as you have to break it.**
• **Chicken Remix:** Boneless, skinless chicken thighs are a fantastic, juicier alternative to breasts. Got some ground chicken or turkey? Brown it in the Instant Pot *before* adding the other ingredients for a delicious twist.
• **Veggie Boost:** Want to sneak in some greens? Stir in a few handfuls of fresh spinach or a cup of frozen peas *after* the cooking cycle, when you add the cheese. The residual heat will cook them perfectly. Chopped bell peppers or mushrooms can be added in with the chicken at the start.
• **Cheese, Please!** Mozzarella and Parmesan are classics, but feel free to experiment with provolone, Monterey Jack, or even a dash of cream cheese for extra creaminess.
• **Spice It Up:** A pinch of red pepper flakes, a dash of smoked paprika, or a sprinkle of onion powder can totally change the flavor profile.

FAQ (Frequently Asked Questions)

Got questions? I probably do too. But I’ll try to answer yours first:

1. **Can I brown the chicken first?**

   You totally can! If you want a little more flavor and texture, use the ‘Sauté’ function, add a splash of oil, and brown the chicken for a few minutes before adding the other ingredients. Just make sure to scrape up any bits from the bottom to avoid a “BURN” error.

2. **What if I don’t have chicken broth?**

   Water works in a pinch, but the broth adds a ton of flavor. Veggie broth is also a great substitute! Don’t just use sauce, though; you need enough thin liquid for the Instant Pot to come to pressure.

3. **Can I make this vegetarian?**

   Absolutely! Skip the chicken, maybe add some canned chickpeas or white beans (drained and rinsed) with the pasta, and use vegetable broth. You can also bulk it up with extra veggies!

4. **My pasta is still a bit firm. What happened?**

   Oh no! This usually means you didn’t have quite enough liquid, or maybe your pasta shape needed a little more time. Next time, add a tiny bit more broth, or extend the cooking time by 1 minute.

5. **Can I freeze leftovers?**

   You can! Just know that pasta, once frozen and reheated, can sometimes get a little softer than fresh. Store it in an airtight container for up to 3 months. Thaw in the fridge and reheat gently on the stove or in the microwave.

6. **Why do I have to quick release the pressure?**

   Because nobody likes mushy pasta, that’s why! A natural release would let the pasta continue cooking in the hot pot, turning it into a sad, soft mess. Quick release stops the cooking process faster.

Final Thoughts

There you have it, folks! Your new go-to, stress-free, outrageously delicious Instant Pot chicken pasta recipe. You’ve officially leveled up your cooking game without even breaking a sweat (or barely any dishes, IMO!). Now go impress someone—or yourself—with your new culinary skills. You’ve earned it! Seriously, go eat something delicious. You deserve it.