Instant Pot Chicken Pot Pie Pasta is another delicious pasta meal that you can make entirely using your Instant Pot. This one-pot dish has all the amazing chicken pot pie flavors, without all the hard work. The pasta replaces the pie crust and it’s coated in the most amazing, creamy sauce.
The chicken is tender and juicy, while the veggies are crunchy and chewy. This dish is so easy to make in the Instant Pot, way easier than the skillet version and I am not even talking about the baked pie version.
I absolutely love making one-pot Instant Pot pasta dishes in my pressure cooker!
Can you make this pasta dish using a couple pots on the stove in perhaps about the same amount of time considering the time the Instant Pot pressure cooker takes to come to pressure? Probably. But, will you have a clean stove top, no splattering, less dishes and you only have to do about 5 minutes of work versus standing on the stove for 25 straight.
I have a newborn. No… no I don’t. My son is almost 11 months now — where did my teeny newborn baby go?! Time is of the essence, as it is for us all. Anything that can help me have more time with my son, or some time to do household chores I don’t always have time for otherwise, or something that can help me have less clean up and less hands on effort… YES, please.
Pasta in the Instant Pot is not something everyone would think you could or should do, but I clearly do.
Instant Pot Sausage & Tomato Pasta
Ingredients 2 T olive oil 1- 1 1/2 pounds sausage cut in rounds or ground (I used Aidell’s chicken apple sausage simply because that’s what I had! Any sausage, chicken or otherwise, will work!) 1 medium onion, diced roughly 2 garlic cloves, minced 1 14.5 oz can diced tomatoes, plain or any flavor you prefer 1/4 cup sun-dried tomatoes (optional, but delicious) 1 t salt 1/2 t pepper 1 t Italian seasoning 1/2 t garlic powder 1/2 t onion powder 1/4 t red pepper flakes (optional) 3 1/4 cups chicken stock (can sub water, but perhaps add an additional 1/2 t salt) I box tri color rotini (1 pound, can definitely sub cavatappi or any larger similar noodle)
Instructions Sauté sausage, onion, garlic til lightly browned in olive oil, about 3-4 minutes. Drain grease, as needed.
Add can tomatoes with juice and scrape bottom of pan (deglaze). Add sun-dried tomatoes, stock (or water), seasonings. Stir. Add pasta, stir lightly.
Close lid and seal. Cook on high pressure 4 minutes. Carefully quickly release pressure as soon as done.
Stir. Let stand 2-3 minutes. You’ll notice a lot of the residual water will have absorbed.
Serve with Parmesan cheese and crushed red pepper (and wine!), if desired.
Oh… and throw that Instant Pot inner pot & it’s sealing right in your dishwasher. Rinse out your lid, give a quick wipe to the rim on the Instant Pot, and that’ll do ya.
I was craving a good, but fast pasta dish earlier this week – Instant Pot Chicken Artichoke Pasta with Tomatoes is what came to be! Thankfully, it was so DELICIOUS!
Additional thanks goes to the fact that its a total ONE POT MEAL thanks to my Instant Pot Electric Pressure Cooker – who doesn’t love less dishes?!
Recently, I had to nix dairy from my diet (nursing a dairy intolerant infant problems…). One of my first thoughts: “Oh my Gosh, how will I live without pizza and pasta”, because naturally you put cheese on both of those, right?!
Well, of course you can make pasta without cheese (sigh), but pizza and I are still separated at the moment.
Anyhow, you can definitely create some tasty pasta dishes without cheese, including this Instant Pot Chicken Artichoke Pasta with Tomatoes.
This pasta dish is FAST & EASY – and my favorite part, it is a total ONE POT MEAL!
The less dishes, the better, right?
Instant Pot Chicken Artichoke Pasta with Tomatoes
Video by Food Under Pressure
Pasta made in your pressure cooker takes minimal effort & is done in minutes! This is an easy, one pot meal perfect for a busy weeknight or lazy Sunday!
Servings: 6servings
Author: Jessica Miller
Ingredients
2tbspolive oil
1.5lbschickendiced in 1-2 inch cubes
2-3freshgarlic clovesminced
1tspItalian seasoning
1tspsalt
1/2-1tspblack pepper
1/4tspcrushed red pepperoptional for spice
1candiced tomatoes14.5 ounce
2 1/2cupswater
2tbspolive oil
1boxpasta (I prefer rotini)
1/4cupsun-dried tomatoes
2-3tbspsun-dried tomatoes, dicedadditional as garnish, optional
parmesan cheeseoptional as garnish
1canquartered artichoke hearts14.5 ounce, drained
Instructions
Prepare all ingredients and turn on pressure cooker to sauté or browning mode.
Once heated, add 2 tbsp olive oil to pot. Add chicken, garlic and seasonings and sauté 3-4 minutes.
Add water, tomatoes including their juice, sun-dried tomatoes, artichokes and olive oil. Stir well, scraping any bits off the bottom of the pot (deglaze).
Add pasta. Press into liquid and stir very lightly.
Close lid and close vent knob (turn to sealing setting).
Press Cancel, the manual (high pressure) and adjust cook time to 4 minutes.
When cook time is complete, quickly release pressure (QPR) by carefully opening vent knob (turn to venting setting).
Open lid and stir gently, but well.
Serve immediately. Garnish with additional sun-dried tomatoes and/or parmesan cheese, if desired. Sprinkle on some crushed red pepper if you like the spice — YUM!
If you’ve never tried it, you really should! It is a great alternative to rice. It is a great addition to any food repertoire, whether your aim is healthy eating or not!
Quinoa is great simply dressed with seasonings of your choice, and it also makes a great base for a salad.
Even better than all that – it cooks in only 1 minute in your pressure cooker!
Rinse Quinoa for about 30 seconds under cold water in mesh or micro-perforated strainer.
Place quinoa, water and optional seasonings in pressure cooker insert.
Place lid on pressure cooker, and turn vent knob to sealing position.
Using high pressure setting, adjust cook time to 1 minute.
For Instant Pot, press “Manual” then use “+/-“ buttons to adjust cook time.
When pressure cooker comes to pressure, cook time countdown will begin.
When cook time is complete, allow pressure to naturally release (NPR) for 5-10 minutes – release remaining pressure manually (QPR).
Fluff with a fork, and serve!
OR use for a base for an awesome salad!
Mix in anything you like – onion, peppers, artichokes, hearts of palm, walnuts, slivered almonds, cheese (blue, feta, goat), spinach, chick peas, edamame, chicken, fresh herbs, dried cranberries, raisins, beets – toss with vinaigrette, hot sauce, olive oil & vinegar or citrus juice — the possibilities are literally endless & can be completely up to YOUR taste!
Quinoa salad pictured: quinoa, artichokes, red onion, beets, yellow/orange peppers, dried cranberries & blue cheese crumbles tossed in vinaigrette – literally whatever I had available in my fridge!
I love pesto! Pesto has so much flavor, and it is great with pasta. It makes for a super simple dish that is full of flavor. I think its especially great with chicken! Even better, you can find a ton of pre-made pesto at your local grocery store – so no worries about making your own! If you want to, more power to ya!
I love the idea of a One Pot Pressure Cooker meal – I love even MORE the idea of a meal that only takes *5 ingredients to delicious! *5 ingredients – not counting the water, salt and pepper – 5: pesto, chicken, pasta, butter/oil, spinach
This meal is fast! It only takes 4-5 minutes of hands on work, and cooks in under 20 minutes total from start to serving!
Another WIN about this meal is that my (super picky) 7 year old daughter ate it and complimented it – I honestly didn’t think she’d eat it (simply because its got green in it!), but I was pleasantly surprised this One Pot Pesto Chicken Pasta was kid-approved!
The hubby was happy with this meal, I was thrilled & the kid ate it.
Total wife & mom win!
One Pot Pesto Chicken Pasta
Ingredients
2 T olive oil
1 1/2 pounds chicken, cubed into 1 inch pieces
salt and pepper to taste (about 1/2 tsp each) to season chicken
1 box (1 pound) pasta, choose a substantial noodle like rigatoni or cavatappi
Turn on Pressure Cooker to Sauté or Browning setting, then add 2 T olive oil. Add chicken and season with salt and pepper to taste (about 1/4-1/2 t each).
Sear chicken for 2-3 minutes. Do not cook through.
Add pasta, water, 1/2 t salt, plus 1 T butter cut in small pieces.
Stir lightly. Close lid, and close vent knob – on Instant pot, turn vent knob to “Sealing”.
Set cook time to 4 minutes on High Pressure – for Instant Pot, press Manual and adjust cook time with “+/-“ buttons to 4 minutes.
Pot will take 5-10 minutes to come to pressure, then cook time countdown will begin.
When cook time is complete, quickly release pressure (QPR) and remove lid.
You may have some water left in the pot – that is okay! It will help make your sauce.
Press cancel or off on your pressure cooker. Turn on sauté or browning function.
Add pesto and stir.
Then add spinach and stir. Spinach will take no time at all to wilt!
After pesto blends well and spinach is wilted, turn cooker OFF.
Serve, and garnish with parmesan cheese, cracked pepper and/or crushed red pepper, if desired.
Pronounced Fahr-Oh, it is one of the oldest cultivated grains on the planet. It is such a delicious grain, somewhere between barley and rice in texture, and it soaks up any flavor you give it! If you haven’t tried it, I totally encourage it! When I buy it, I buy more than one – it can be somewhat hard to find at my local grocery store, so sometimes I opt to buy it online. My favorite brand is Nature’s Earthly Choice Organic Farro, and I usually opt for the 6-pack!Truthfully, you could throw in anything you like with cooked Farro, toss with a little vinaigrette and it’s sure to be delicious. It’s so great to have something scrumptious and healthy to grab and eat in the fridge, too!
Something that is extra AWESOME about this Italian Farro Salad is the combination of textures and flavors – crunchy, nutty walnuts – sweet, chewy cranberries or sun-dried tomatoess – slightly chewy, satisfying farro – tangy dressing – sharpness from the onion – creamy cannelloni beans.
I mean, seriously… this Italian Farro Salad is so freaking DELISH! And, HEALTHY!
pinch to 1/4 t crushed red pepper, optional for spice
Fresh basil, chiffonnade (aka cut into strips), optional garnish*I use whichever I have on-hand. Today it was dried cranberries — you want that sweet, chewy bite
Cook Farro – you can use my Pressure Cooker method, or cook the farro on your stovetop according to the Farro’s package directions.
Allow Farro to cool slightly while you prepare salad ingredients.
Add Farro and salad ingredients to mixing bowl. Mix together.
That is it!
Transfer to storage dish(es) (tupperware or a lidded bowl). I love using these 6 ounce Anchor custard bowls with lids for portion control! I also love these Sagler mixing bowls (set of 3 in 1.5, 3 & 5 quart) because they have lids!
Chill for at least an hour, then ENJOY. Thiscan also be eaten warm, but chilling it helps develop more flavor.
Confession: I didn’t wait… I ate a bowl right away!
Pressure Cooker Macaroni and Cheese [Kid Approved]
Pressure Cooker Macaroni and Cheese #KidApproved! I love macaroni and cheese. My 7 year old step daughter LOVES macaroni and cheese. Our loves of cheese are different, though (adult cheese versus kid cheese, ya feel me?). More
This one pot dish is a SERIOUS Instant Pot win! It is PERFECT for a busy weeknight!
This is definitely Mom approved, and, kid approved by my seriously picky 7 year old. Hubby loved it. We all loved it. It took well under 30 minutes to make, and the best part is it’s only about 6 minutes hands on cook time.
If I made this on the stove, it would not only take longer, but I would have to dirty at least 2 pots, a couple spoons, a couple lids, and my totally-annoying-to-clean glass stove top. Anyone else HATE cleaning their glass stove top? I am always thankful for my Instant Pot. But, tonight, my love grew. It makes relatively easy meals THAT much more EASY. It makes my life easier. And, it delivers deliciousness. I mean, how could you go wrong here guys?
Did I mentioned this meal is delicious? In all seriousness, this One Pot Tortellini with Meat Sauce is BETTER than any time I have made it on the stove. The tortellini is cooked JUST RIGHT! Seriously. Instant Pot – we love you.
This is a semi-homemade version in that I use jarred marinara sauce and packaged tortellini, but you could definitely make homemade sauce if you have time for that. And if you have time to make homemade tortellini, well… don’t talk to me. LOL – just kidding ? Mail me some to Florida though! You could totally substitute another pasta in this dish… increase cook time to 4-5 minutes depending on what kind of pasta (typically half the time it says on the box – if a cook time range on the box, go with the least amount of time and cut in half. Example: Spaghetti box says cook 8-10 mins, go with 8 cut in half, so 4 minutes cook time in pressure cooker)
One Pot Tortellini with Meat Sauce
Ingredients
1 T olive oil
1 lb. sausage, mild or spicy – your preference (can sub ground beef if desired)
2 jars marinara or traditional tomato sauce
2 cups water
2 9 oz packages pre-made Tortellini, any flavor or variety
Plug in Instant Pot, press “Sauté” button (if other pressure cooker, browning mode).
Pour Olive Oil in Instant Pot insert. Allow to heat for 15-20 seconds, then add sausage and brown for 3-4 minutes using wooden spoon and Pampered Chef Mix n Chop to break up sausage.
Once browned, use towel or Silicone Mitts to lift insert slightly to the side, pressing sausage against one side of pot, and drain as much grease as possible using a spoon (you could also use a strainer!)
Add tomato sauce and water. Stir and allow to heat for 1-2 minutes, stirring occasionally.
Before adding tortellini, stir sauce one last time.
Add tortellini. DO NOT STIR. If you stir, the tortellini may stick to the bottom of your Instant Pot.
DO NOT STIR.
After adding tortellini, gently push them down into the sauce with your spoon.
DO NOT STIR.
Close lid. Turn Vent Knob to “Sealing”. Press “Manual” button, and adjust cook time using “+/-“ buttons to 3 minutes. If other pressure cooker, use high pressure setting for 3 minutes cook time.
Your pressure cooker will take about 10 minutes or so to come to pressure. Once it comes to pressure, cook time countdown will begin.
When cook time is complete, Instant Pot will beep and automatically change to “Keep Warm” setting and begin Natural Pressure Release (NPR). Allow NPR for 5 minutes. Then quickly release remaining pressure (QPR) by turning Vent Knob to “Venting”. Before QPR, I always place a hand towel over the vent knob.
Behold, your one pot Instant Pot wonder.
Serve with a side of garlic bread (and maybe some broccoli if you’re a better Mom than I) ?
Top with parmesan cheese, maybe some crushed red pepper.
My step daughter came sweetly up to me the other night and said, “Can you pretty please make me macaroni and cheese with beef mixed in soon?”
Well, obviously I had to deliver after that polite ask, and I decided I was going to try to make it happen in my Instant Pot.
Today we had plans to follow our holiday tradition by making Gingerbread cookies (check us & our cute cookies out). I needed to make something fast, and planned to fulfill her request! I had ground beef thawed in the fridge, and decided to go semi-homemade.
With 1/2 pound of ground beef and 1 box of Kraft Deluxe, I re-won her heart.
Her exact words while eating this: “This is the best meal you have ever made for me in my whole entire life…can we eat this everyday?!” #MomWin
Y’all I wasn’t complaining eating this either… #kidapproved, but also #momapproved – freaking delicious and it literally took 10 minutes – only half of which were hands on work. Thank you, Instant Pot!
Semi-Homemade Beef Macaroni and Cheese
Ingredients
1 T oil
1/2 lb ground beef (I use lean)
2 1/4 cups water
1 box Kraft Deluxe Macaroni and Cheese
Note: You can double (or even quadruple this recipe!)
Step by Step Directions
Press Sauté button on Instant Pot (or browning setting on another pressure cooker). Add oil, then add ground beef. Brown for 3 minutes.
Push meat to one side of Instant Pot and use a towel to grab the pot and tilt in order to gather grease. Spoon out as much grease as you can get!
Open box of Kraft Deluxe (or similar mac-n-cheese with cheese pouch).
*If you don’t have something nice to say about my processed cheese mac-n-cheese, don’t say anything at all ?
Press “Manual” (high pressure on any pressure cooker) and adjust cook time to 4 minutes. When Instant Pot (IP) pressurizes, cook time countdown will begin. When complete, IP will beep and change to “Keep Warm” setting. Press “Keep Warm/Off” button to turn Instant Pot off.
Quickly release pressure (QPR) by turning vent knob to “Venting” – I ALWAYS place a towel over vent knob BEFORE turning to Venting.
Open lid – you should find almost all water was absorbed – if not, drain. I had hardly any water left and did not need to drain.
Add cheese sauce and stir until combined.
Round up your kids, and serve them the “best” meal of their kid life!
