Instant Pot Chicken Margherita Pasta - 365 Days of Slow Cooking and Pressure Cooking

Name: Instant Pot Chicken Margherita Pasta - 365 Days of Slow Cooking and Pressure Cooking
Yield: 4
Cuisine: Italian
Ingredients: 12 ounces penne rigate uncooked pasta; 0 (I used my; 0 digital scale; 0 * to measure my pasta); 2 1/4 cups chicken broth; 0 (or 2 1/4 cups or water and 2 1/4 tsp of; 0 better than bouillon chicken base; 0 *); 1 tbsp olive oil; 1 1/2 pounds boneless (skinless chicken breasts, cut into small bite size pieces); 0.25 tsp salt; 0.25 tsp pepper; 2 tsp balsamic vinegar; 3 tbsp fresh chopped basil or 3 Tbsp of; 0 basil from the squeeze tube; 1 1/2 cups halved grape tomatoes; 0.75 cups grated mozzarella cheese

by Anonymous

Why some badges are missing

Not vegan: 1/4 cups chicken broth → try vegetable stock
Not vegetarian: 1/4 cups chicken broth → try vegetable stock
Not gluten-free: penne rigate uncooked pasta → try gluten-free pasta
Not dairy-free: grated mozzarella cheese → try vegan cheese
Not low-FODMAP: penne rigate uncooked pasta → try gluten-free pasta
Not low-histamine: better than bouillon chicken base
Not kidney-friendly: 1/4 cups chicken broth → try low-salt vegetable stock

Based on listed ingredients — always check labels for allergies.

About this recipe

A creamy one-pot pasta dish combining tender chicken, tomatoes and melted mozzarella with Italian herbs, inspired by classic Margherita flavours, cooked under pressure for a quick midweek family supper.

Prep

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Cook

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Serves

Rating

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Ingredients

Kitchen Help

Shopping list

12 ounces penne rigate uncooked pasta
(I used my
digital scale
* to measure my pasta)
2 1/4 cups chicken broth
(or 2 1/4 cups or water and 2 1/4 tsp of
better than bouillon chicken base
*)
1 tbsp olive oil
1 1/2 pounds boneless — skinless chicken breasts, cut into small bite size pieces
0.25 tsp salt
0.25 tsp pepper
2 tsp balsamic vinegar
3 tbsp fresh chopped basil or 3 Tbsp of
basil from the squeeze tube
1 1/2 cups halved grape tomatoes
0.75 cups grated mozzarella cheese

Instructions

Step by step

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Instant Pot
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Description
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Penne pasta, bites of chicken, halved grape tomatoes, balsamic vinegar, fresh basil and mozzarella all come together in a simple but totally flavorful one pot meal. You won’t be able to stop eating this one!
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1
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Pour pasta into the bottom of your instant pot. Add in the chicken broth. Try to cover most of the pasta with the chicken broth. Pour in the olive oil. Place chicken pieces on top. Salt and pepper the chicken.
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2
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Cover the pot and secure the lid. Make sure valve is set to “sealing.” Set the manual button or pressure cook button (depending on your instant pot model) to for al dente pasta and for pasta that is a little more soft. Let the pressure release naturally for and then release the rest of the pressure by moving the valve to venting. Remove the lid.
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Turn the pot to the saute setting. Stir in the vinegar, basil, tomatoes and cheese. When cheese is melted turn the pot to the keep warm setting.
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Serve the pasta as soon as possible and enjoy!
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Notes
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i
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I used my 6 quart
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Instant Pot Duo 60 7 in 1
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*
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i
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Stovetop Directions:
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I don’t have a slow cooker version of this recipe because I don’t love how pasta turns out in the slow cooker. You could however make this on your stovetop. Here are the directions: Cook the chicken in the olive oil in a pan. Salt and pepper. Set aside. In a large pot cook pasta according to the package directions. Drain off the water. Reserve 1/4 cup of the pasta water. Return pasta back into the pot. Toss in reserved pasta water. Stir in the chicken, vinegar, basil, tomatoes and cheese. Let the cheese melt. Serve immediately.
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Nutrition
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Serving Size:
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1/6 of recipe
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Calories:
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415
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Sugar:
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4 g
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Sodium:
30
460 mg
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Fat:
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10 g
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Carbohydrates:
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46 g
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Protein:
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35 g
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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.