Pressure Cooker Tuscan Chicken Pasta Recipes

PRESSURE COOKER CREAMY CHICKEN PESTO PASTA

Steps:

• Pour water into inner steel pot of pressure cooker; add chicken, penne, butter, and 2 teaspoons salt. Stir to combine, pressing pasta into water to submerge. Lock pressure cooker lid in place and set steam vent handle to Sealing. Select Pressure Cook (Manual) and cook on High Pressure for 2 minutes. Set steam vent handle to Venting to quick-release pressure. Press Cancel, unlock and remove lid, then remove and discard ¼ cup water from pot. Set pressure cooker to Sauté. Stir spinach, tomatoes, pesto, cream cheese, garlic, remaining 1 teaspoon salt, and black pepper into pot. Cook, stirring frequently, until sauce is creamy and combined, 1 to 2 minutes. Divide pasta into bowls; top with basil and Parmesan cheese to serve.

INSTANT POT TUSCAN CHICKEN

Steps:

• Brown Chicken Thighs or Chicken Breasts: Heat up Instant Pot using Sauté More function. Wait until it says HOT. This prevents chicken from sticking to the pot.Pat dry chicken and season one side gently with salt + black pepper. Add in 2 tbsp (28g) unsalted butter or olive oil. Quickly add in the chicken to prevent butter from burning. While one side is browning, season the other side with more salt + black pepper. Brown first side for 3.5 minutes, then the other side for 2 minutes. Set the chicken aside.*Pro Tip: For better browning results, brown chicken in 2 batches using the same cooking times.
• Saute Garlic & Mushrooms: Add minced garlic, then saute for 30 seconds until fragrant. Add sliced mushroom, season with salt + black pepper, then saute for a minute. Add 2 tsp (2.4g) Italian seasonings, then saute for another minute.
• Deglaze Instant Pot: Mix 1 tbsp (15ml) soy sauce + ¾ cup (188ml) unsalted chicken stock together, then pour in Instant Pot and deglaze (scrub all the flavorful brown bits off the bottom). Give it a quick mix.
• Pressure Cook Chicken: Add in browned chicken + meat juice. Pressure cook chicken at:-Chicken Thighs: High Pressure 5 minutes + Natural Release 10 minutes-Chicken Breasts: High Pressure 4 minutes + Natural Release 10 minutesAfter 10 minutes, release remaining pressure.
• Create Tuscan Chicken Sauce: Set aside chicken, bring the liquid mixture back to a boil (Saute button). Add in 1 cup (40g) spinach and 60 - 80g sun-dried tomatoes, then cook for 30 seconds. Give them a quick stir. Mix in 1/2 cup (125ml) heavy cream and 1/4 - 1/2 cup (16 - 32g) freshly grated Parmesan cheese.
• Thicken Tuscan Chicken Sauce & Seasoning: Mix 3.5 tbsp (32g) cornstarch + ¼ cup (63ml) cold water together in a small mixing bowl. Add the cornstarch mixture one third at a time to thicken the Tuscan Chicken sauce until desired thickness. Taste and season with more salt, cheese, soy sauce if necessary.
• Serve Instant Pot Tuscan Chicken: Place chicken back in Instant Pot and give it a quick mix. Then, serve Creamy Tuscan Garlic Chicken!

INSTANT POT TUSCAN CHICKEN PASTA

Steps:

• Prepare all ingredients for the cooking stage.
• Add the chicken, sun-dried tomatoes, seasoning, garlic, mustard, tomato sauce and dry pasta to the pot. Pour in the chicken stock and stir through. Check that the pasta and chicken are covered with the stock. It's always better to have a little more liquid as it can be strained once cooked.
• Secure and lock the lid; make sure the pressure handle is pointing to Sealing. Select Manual/Pressure Cook and adjust the timer to 5 minutes on HIGH pressure. After a few seconds, the ON sign will come on indicating the pressure is building (you might also hear 3 beeps on some models); pressurizing will take about 12 minutes and then the 5-minute timer will begin.
• Once the timer is done, release the pressure manually right away. Press the steam knob down gradually (or point to Venting on older models. Hold a towel over the steam valve to catch any foam, which can spurt out when you cook starchy foods like pasta or potatoes in lots of broth.
• While the pasta is cooking, prepare the finishing ingredients and garnishes.
• Open the lid. Most of the liquid should be absorbed into the pasta but there will be a little left, which will combine with cheese and cream to form the delicious sauce.
• Add baby spinach, cream, Parmesan cheese, and stir through until all melted in and the spinach is wilted. You can cover the pot with a regular lid and let sit for a minute if needed. Taste for salt and pepper. Stir in the basil last.
• Top with extra basil, sliced sun-dried tomatoes and extra Parmesan cheese on top.

INSTANT POT TUSCAN CHICKEN PASTA

Steps:

• Optional - Brown Chicken Thighs in Instant Pot: Heat up Instant Pot using "Sauté More" function. Wait until it says "HOT" (~8 mins). Add 2 tbsp (28g) unsalted butter in Instant Pot. Ensure butter evenly covers the whole bottom of the inner pot. Season one side of the chicken generously with salt & black pepper. Add chicken in Instant Pot (skin side down), then brown each side of the chicken for 3 ½ minutes. While one side is browning, season the other side with more salt & black pepper.
• Optional - Saute Mushrooms & Garlic: Set aside the browned chicken thighs. Add in sliced mushrooms, then saute for two minutes. Add in minced garlic and 1 tbsp (3.6g) Italian seasonings, then saute for another minute.
• Deglaze Instant Pot: Pour ½ cup (125ml) unsalted stock in Instant Pot, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon. Give it a quick mix.
• Pressure Cook Chicken Pasta: Add 2 tbsp (30ml) regular soy sauce and 2 ½ cup (625ml) unsalted chicken stock in Instant Pot. Give it a quick mix. Add in 1 lb (454g) penne pasta. *Pro Tip: Make sure the pasta is fully soaked into the cooking liquid. Layer browned chicken on top of the pasta. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cooking Methods:-Chicken Thighs: High Pressure 5 minutes + Natural Release 5 minutes-Chicken Breasts: High Pressure 4 minutes + Natural Release 5 minutesAfter 5 minutes, release remaining pressure, open the lid.
• Shred Chicken Thighs: Set aside the chicken thighs in a large mixing bowl. Remove & discard the chicken skin. Shred chicken with 2 forks.
• Make Tuscan Chicken Sauce: Bring the liquid mixture in Instant Pot back to a boil using the "Saute" button. Mix in 2 cups (80g) spinach, 70 - 90g sun-dried tomatoes, ½ cup (125ml) heavy cream and ¼ - ½ cup (16 - 32g) freshly grated Parmesan cheese. Mix and stir well for 2 minutes to cook the spinach.
• Add Shredded Chicken & Season: Add shredded chicken in Instant Pot. Give the pasta a taste, then season with more salt & cheese if necessary (for reference, we added 2 pinches of salt here).
• Serve Tuscan Chicken Pasta: Garnish Tuscan Chicken Pasta with Parmesan cheese, then serve immediately. Enjoy!~ :)

PRESSURE-COOKER TUSCAN CHICKEN PASTA

Steps:

• In a 6-qt. electric pressure cooker, combine the first 4 ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Let pressure release naturally for 5 minutes; quick-release any remaining pressure. Select saute setting; adjust for medium heat. Add the milk, cream cheese and garlic powder. Cook and stir until cream cheese is melted, 3-5 minutes. Stir in spinach, Parmesan cheese, sun-dried tomatoes, basil, salt and pepper, basil. Cook and stir until spinach is wilted. Press cancel. Serve immediately. Garnish with additional basil, if desired.

PRESSURE COOKER ITALIAN CHICKEN AND SAUSAGE WITH PEPPERS

Steps:

• Heat the oil in the pressure cooker.
• Prick the skin of the sausages in several places with the tines of a fork.
• Add the sausages and chicken to the oil and cook until well browned on all sides.
• While the chicken is cooking, dice the onion.
• Cut the green peppers into 3/4" thick strips.
• Mince the garlic.
• When the chicken and sausages are browned, remove them from the pan and set aside.
• Add the onion, green peppers and garlic to the cooker to cook, stirring often, until they begin to soften, about 4 minutes.
• Add the vinegar and stir up the browned bits from the bottom of the cooker.
• Add the chicken and sausages, tomatoes, basil, fennel, red pepper flakes, salt and pepper to taste.
• Close pressure cooker and bring up to full pressure.
• Reduce heat to stabilize pressure and cook for 10 minutes.
• Release pressure and adjust the seasoning.

PRESSURE-COOKER ITALIAN SHRIMP 'N' PASTA

Steps:

• Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat. Add 1 tablespoon oil. When oil is hot, brown chicken in batches, adding oil as needed. Press cancel. Stir in next 11 ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes. Quick-release pressure. Press cancel. , Discard bay leaf. Select saute setting and adjust for medium heat. Stir in orzo. Cook until al dente, stirring often. Stir in shrimp; cook until shrimp are heated through, about 2 minutes more. Press cancel.

PRESSURE COOKER CHICKEN BACON PENNE IN A GARLIC CREAM SAUCE

Steps:

• Add chicken, paprika and Italian seasoning to a Ziploc bag and toss to combine. Set aside.
• Select Sauté and add the bacon to the pressure cooking pot. Fry for about 5 minutes until crisp, stirring frequently. Transfer the bacon to a plate, leaving the bacon fat in the pot.
• Add the butter to the pressure cooking pot. Add the garlic and red pepper flakes and sauté for 1 minute. Add the chicken to the pressure cooking pot and sauté for 3 minutes, stirring occasionally.
• Stir in the chicken broth and deglaze the pot if necessary. Add the pasta and stir to combine. Add enough water to cover the pasta, about 3 cups. Lock the lid in place. Select High Pressure and 3 minutes cook time. When the cook time ends, turn off the pressure cooker. Use a quick pressure release, or if necessary, use an intermittent release to prevent liquid from coming out of the valve.
• When the valve drops, carefully remove the lid. Stir the mixture and taste penne for doneness. If needed, select Simmer/Sauté and cook for a few minutes more, stirring often, until the pasta is tender. Stir in the half and half and Parmesan a little at a time until cheese melts. Stir in the bacon, spinach, and grape tomatoes. Season with salt and pepper to taste.

PRESSURE-COOKER TUSCAN CHICKEN PASTA

Steps:

• In a 6-qt. electric pressure cooker, combine the first 4 ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Let pressure release naturally for 5 minutes; quick-release any remaining pressure. Select saute setting; adjust for medium heat. Add the milk, cream cheese and garlic powder. Cook and stir until cream cheese is melted, 3-5 minutes. Stir in spinach, Parmesan cheese, sun-dried tomatoes, basil, salt and pepper. Cook and stir until spinach is wilted. Press cancel. Serve immediately. Garnish with additional basil if desired.