Instant Pot Cheesy Chicken Parmesan Pasta
- 2 1/2 cups of boneless skinless chicken breasts, cut into bite-sized pieces
- 3 tablespoons olive oil
- 2 cloves garlic minced
- 1 and ¼ cups marinara sauce
- 1 cup water
- ½ teaspoon dried Italian herbs
- ½ teaspoon salt to taste
- ¼ teaspoon black pepper
- 8 ounces penne or cavatappi pasta
- ½ cup shredded mozzarella or cheddar cheese
- ¼ cup grated Parmesan cheese
- Set your Instant Pot to sauté mode. Once it's hot, add the olive oil, minced garlic and chicken pieces cook, stirring frequently, for about 2 minutes until they are lightly browned.
- Cancel the sauté mode and add the marinara sauce, water, dried Italian herbs, salt, and black pepper. Give everything a good stir.
- Add the penne pasta to the pot, making sure it's submerged in the liquid.
- Close and lock the Instant Pot lid, ensuring the pressure release valve is set to the sealing position. Select the manual (or pressure cook) setting and set the timer for 7 minutes.
- Once the cooking time is complete, allow the Instant Pot to naturally release pressure for 4 minutes. Then, carefully turn the pressure release valve to venting to release any remaining pressure.
- Once the pressure is released open the lid and give pasta a good stur to make sure none of it sticks together.
- Sprinkle the shredded mozzarella and grated Parmesan cheese over the pasta. Close the lid and let the cheese melt for about 1 minute.
- Open the Instant Pot lid and gently stir to incorporate the melted cheese.
- Serve the Chicken Parmesan Pasta hot, garnished with chopped parsley or basil if desired.
Note: It's important to follow the instructions specific to your Instant Pot model to ensure proper cooking and safety. Adjust the salt amount according to your taste preferences. Enjoy your delicious one-pot Instant Pot Chicken Parmesan Pasta!
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