Instant Pot Creamy Chicken Rigatoni
A comforting dish featuring tender chicken and rigatoni pasta enveloped in a rich and creamy sauce, perfect for quick weeknight dinners or special gatherings.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts Can substitute with thighs for richer flavor.
- 8 oz rigatoni pasta Whole wheat or gluten-free options can be used.
- 1 cup heavy cream Coconut milk or plant-based alternatives can make this dairy-free.
- 1 medium onion, diced Shallots can be substituted for a milder taste.
- 4 cloves garlic, minced Essential for flavor.
- 1 cup chicken broth Use low-sodium for more control; vegetable broth for a vegetarian option.
- 1 tablespoon Italian seasoning A blend of herbs; can make your own with oregano, basil, and thyme.
- to taste salt and pepper Essential for enhancing flavors.
Instructions
Preparation
- Chop up the onion and garlic, and dice the chicken into bite-sized pieces.
Cooking
- Set your Instant Pot to ‘Sauté’ mode and add a splash of olive oil. When hot, throw in the onions and garlic, cooking until fragrant and translucent, about 2-3 minutes.
- Stir in the chicken pieces, seasoning with salt, pepper, and Italian herbs. Cook until the edges turn golden, about 5 minutes.
- Pour in the rigatoni and chicken broth, ensuring the pasta is submerged. Give it a quick stir.
- Seal the Instant Pot lid and set it to cook on high pressure for 5 minutes. Once done, allow for a natural release for 5 minutes, then perform a quick release.
- Open the lid carefully, add heavy cream, and stir until everything is well combined. If the sauce is too thick, add a splash more broth.
- Garnish with fresh parsley or grated Parmesan, and enjoy!
Notes
This dish is perfect for various occasions. Add veggies for nutrition, or try them with pesto for a gourmet twist. Leftovers can be stored well.