Pressure Cooker Creamy Chicken Pasta
This creamy chicken pasta is ultimate comfort food. With just a few simple ingredients and a pressure cooker or instant pot you can have a filling dinner on the table even on the busiest of weeknights!
Servings 4 servings
- 4 Boneless Skinless Chicken Thighs
- 1 tbsp Olive Oil
- 1 tsp Smoked Paprika
- Salt and Pepper
- 2 tbsp Butter
- 1 Onion chopped
- 1 tsp Garlic Powder
- 1 tsp Dried Oregano
- 500 ml Chicken Stock
- 250 ml Milk
- 400 g Pasta
- 170 g Cream Cheese
- 100 g Parmesan Cheese grated
- 200 g Sun Dried Tomatoes chopped
Set your pressure cooker to the saute setting. Add the olive oil. Sprinkle the chicken thighs with the smoked paprika and salt and pepper to taste. Fry in the hot oil for a couple of minutes on each side. Remove and set aside (they'll finish cooking through when you put them back in the pressure cooker).
With the pressure cooker still on saute setting add the butter and onion and fry the onion for a few minutes until softened. Add the garlic powder, oregano, stock, milk and pasta. Return the chicken thighs to the pot. Cook on high pressure for 5 minutes.
Release the pressure and remove the lid. Remove the chicken and set on a board. Add the cream cheese and parmesan and stir until melted. Stir in the sun dried tomatoes. Cut up the chicken and return to the pot. Give everything a final mix and serve topped with sliced basil leaves and extra parmesan.
Calories: 871kcal | Carbohydrates: 115g | Protein: 50g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 162mg | Sodium: 576mg | Potassium: 2551mg | Fiber: 10g | Sugar: 29g | Vitamin A: 1345IU | Vitamin C: 21.9mg | Calcium: 217mg | Iron: 7.4mg