I was craving a good, but fast pasta dish earlier this week – 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?!
I am Italian and I LOVE me some pasta. 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.
Someone told me to just order pizza without the cheese and I just can’t do it. It just doesn’t make any sense to me! Actually, it sounds depressing LOL
Anyhow, you can definitely create some tasty pasta dishes without cheese, including this 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
For step by step demonstration, check out the video for this recipe!
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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!
- 2 tbsp olive oil
- 1.5 lbs chicken diced in 1-2 inch cubes
- 2-3 fresh garlic cloves minced
- 1 tsp Italian seasoning
- 1 tsp salt
- 1/2-1 tsp black pepper
- 1/4 tsp crushed red pepper optional for spice
- 1 can diced tomatoes 14.5 ounce
- 2 1/2 cups water
- 2 tbsp olive oil
- 1 box pasta (I prefer rotini)
- 1/4 cup sun-dried tomatoes
- 2-3 tbsp sun-dried tomatoes, diced additional as garnish, optional
- parmesan cheese optional as garnish
- 1 can quartered artichoke hearts 14.5 ounce, drained
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!