Description
Instant Pot rigatoni with chicken, mushrooms, kale and cheese.
Ingredients
Scale
- 1 Tbsp olive oil
- 1 cup diced onion
- 4 ounces sliced mushrooms
- 1 tsp garlic powder
- 1 Tbsp Italian seasoning
- 1/4 tsp smoked paprika
- Kosher salt
- 2 cups chicken broth
- 8 ounces uncooked rigatoni
- 1 (24 oz) jar Mezzetta Roasted Garlic Sauce
- 3 kale leaves, stems discarded and leaves chopped
- 2 heaping cups of chopped, cooked chicken
- 1/4 cup shredded parmesan cheese
- 1/2 cup shredded mozzarella cheese
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl around. Add in the onion and mushrooms and saute for 4 minutes. Stir in the garlic powder, Italian seasoning, smoked paprika and a pinch of kosher salt.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Sprinkle in the rigatoni. Dump the sauce evenly over the pasta. Add in the kale and chicken. Sprinkle the chicken with a pinch of kosher salt. Don’t stir.
- 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 5-10 minutes then move valve to venting and remove the lid.
- Stir. Stir in the parmesan cheese. Sprinkle the mozzarella on top. Place air fryer lid on top and bake at 300 degrees for 5 minutes.
- Serve and enjoy!
Notes
If you don’t have an air fryer lid you can just let the mozzarella melt on the keep warm setting with the lid on for about 10 minutes.
- Category: Pasta
- Method: Instant Pot