Instant Pot Chicken Parm Pasta

Instant Pot Chicken Parm Pasta – Bestrecipe005

  • 1.5 lbs boneless skinless chicken thighs, cut into bite size
  • 1 cup water
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 8 oz penne noodles
  • 3 cups jar pasta sauce
  • 1 cup shredded Parmesan cheese
  • 1/2 cup shredded mozzarella
  • salt and pepper to taste
  • fresh basil for garnish (optional)

  1. Add the water to your instant pot liner.
  2. Add the chicken, onion and garlic.
  3. Add the noodles ontop of the chicken.
  4. Add the sauce on top of the noodles. You want to do this so
    the sauce is away from the bottom surface to prevent the burn notice.
  5. DO NOT MIX, but you do want the noodles all covered with
    sauce. Gently push the noodles down so there is no dry noodle sticking out.
  6. Secure the lid and set to sealing.
  7. Set the Instant Pot to 4 minutes.
  8. After the time is up, carefully quick release the pressure.
  9. Remove the lid. It will look soupy until you mix it and it
    cools a bit.
  10. Add the Parmesan cheese and stir.
  11. Add the mozzarella and place the lid back on for 2-3 minutes
    to get the cheese to melt. Or, you can just stir it right it. Your choice.
  12. Add salt and pepper to your preferences.
  13. Serve immediately, or portion into meal prep containers and
    store in the fridge for up to 4 days.

  • This recipe has not been tested in an 8 quart Instant Pot
  • You can swap the noodles for a noodles of choice.
  • The layering order of this recipe is important, as is the no
    mixing before the pressure cook cycle!

This Recipe adapted from >>>> Click Here

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