Description
An easy, dump and go, one-pot Instant Pot pasta dish with tender chicken, bowtie noodles, pineapple chunks, and tomato basil sauce, all topped with melty cheddar cheese.
Ingredients
Scale
- 1 (8 oz) small can pineapple chunks in juice
- Water
- 2 tsp Better than Bouillon Chicken Base
- 8 oz bowtie pasta
- 1 pound boneless skinless chicken thighs, cut into bite size pieces
- 1/4 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp italian seasoning
- 1 (25 oz) jar tomato basil sauce (I used Mezzetta brand)
- 1 cup shredded cheddar cheese
Instructions
- Drain the juice from the can of pineapple chunks into a 2 cup glass measuring cup*. Fill up the measuring cup with water until it reaches 2 cups total liquid. Pour the liquid into the Instant Pot. Stir in the Better than Bouillon.
- Sprinkle in the pasta. Spread the chicken evenly over the pasta. Sprinkle the chicken with salt, pepper, garlic powder, onion powder and Italian seasoning. Dump the tomato basil sauce evenly over the top of the chicken. Then add in the pineapple chunks.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 4 minutes. When time is up let pot sit for 10 minutes then move valve to venting. Remove the lid.
- Stir. Sprinkle the cheese on top and let it melt. Serve and enjoy!
- Category: Chicken
- Method: Instant Pot