Pressure Cooker Creamy Chicken Pasta

Bowl of creamy chicken pasta on a striped cloth with sun dried tomatoes, parmesan and pressure cooker in the background

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!

Course Main Course

Cuisine Italian

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 871kcal

Author Amy Fulwood

Ingredients

4 Boneless Skinless Chicken Thighs
1 tablespoon Olive Oil
1 teaspoon Smoked Paprika
Salt and Pepper
2 tablespoon Butter
1 Onion chopped
1 teaspoon Garlic Powder
1 teaspoon 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

UK Measures - US Measures

Instructions

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.

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