Description
Pasta and chicken with lots of vegetables in a creamy parmesan sauce.
Ingredients
Scale
- 2 Tbsp butter
- 1/2 cup diced onion
- 1 1/2 pounds boneless skinless chicken breasts or thighs, cut into bite size pieces
- 1 tsp kosher salt
- 1 tsp Italian seasoning
- 1 Tbsp minced garlic
- 1 3/4 cups chicken broth
- 8 oz rigatoni
- 1 (14.5 oz) can petite diced tomatoes
- 2 cups sliced frozen or fresh carrots
- 4 oz cream cheese
- 1 1/2 cups frozen peas
- 1 (14.5 oz) can green beans, drained
- 3 Tbsp cornstarch + 1/4 cup milk
- 3/4 cup shredded parmesan cheese
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the butter and melt. Add in the onion and saute for 2-3 minutes. Then add in the chicken cubes and toss. Cook the chicken for 2-3 minutes. Stir in the salt, Italian seasoning and garlic.
- Turn off the Instant Pot. Pour in the broth and scrape the bottom of the pot. Add in the the rigatoni, then tomatoes, carrots and cream cheese. Don’t stir.
- Cover the Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 1 minute. When time is up move valve to venting and remove the lid.
- Turn Instant Pot to saute and stir in the peas and beans. In a small bowl stir together 3 Tbsp of cornstarch with ¼ cup milk, until smooth. Then pour the mixture into the Instant Pot. The cornstarch mixture will thicken up contents of pot quickly. Stir in the parmesan cheese.
- Salt and pepper to taste. Serve and enjoy!
Notes
I used my 6 quart Instant Pot Duo 60 7 in 1*. Make in the 8 quart pot with no changes. Halve the recipe in the 3 quart pot.
- Category: Chicken
- Method: Instant Pot