Chicken Artichoke Pasta with Tomatoes

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: 6 servings
Author: Jessica Miller
  • 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
  1. Prepare all ingredients and turn on pressure cooker to sauté or browning mode.

  2. Once heated, add 2 tbsp olive oil to pot. Add chicken, garlic and seasonings and sauté 3-4 minutes.

  3. 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).

  4. Add pasta. Press into liquid and stir very lightly.

  5. Close lid and close vent knob (turn to sealing setting).

  6. Press Cancel, the manual (high pressure) and adjust cook time to 4 minutes.

  7. When cook time is complete, quickly release pressure (QPR) by carefully opening vent knob (turn to venting setting).

  8. Open lid and stir gently, but well.

  9. 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!