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Instant Pot Creamy Chicken Rigatoni recipe

  • Author: Caroline

Ingredients

Scale

    • 1 tablespoon olive oil

    • 1 tablespoon unsalted butter (optional, for flavor)

    • 1 medium yellow onion, chopped

    • 3–4 cloves garlic, minced

    • 1.5 lbs (approx. 680g) boneless, skinless chicken breasts or thighs, cut into 1-inch pieces

    • 1 teaspoon salt (or to taste)

    • ½ teaspoon black pepper (or to taste)

    • 1 teaspoon dried Italian seasoning

    • ½ teaspoon dried oregano

    • ¼ – ½ teaspoon red pepper flakes (optional, adjust to spice preference)

    • 4 cups low-sodium chicken broth

    • 1 can (14.5 ounces / 411g) diced tomatoes, undrained (fire-roasted recommended)

    • 1 pound (450g) rigatoni pasta (or other sturdy, short pasta)

    • ½ cup heavy cream (or half-and-half)

    • ¾ cup freshly grated Parmesan cheese (plus more for serving)

    • 2–3 cups fresh spinach, roughly chopped (optional)

    • Fresh parsley, chopped (for garnish, optional)

Instructions

    1. Sauté Aromatics & Chicken:

        • Turn your Instant Pot to the “Sauté” mode (usually on high or normal setting). Add the olive oil and butter (if using). Once the butter is melted and the oil is shimmering, add the chopped onion. Sauté for 3-4 minutes until softened and translucent.

        • Add the minced garlic and cook for another minute until fragrant, stirring constantly to prevent burning.

        • Add the bite-sized chicken pieces to the pot. Season with salt, black pepper, Italian seasoning, oregano, and red pepper flakes (if using). Cook, stirring occasionally, for 4-5 minutes until the chicken is lightly browned on all sides. It doesn’t need to be cooked through at this stage.

        • Press “Cancel” to turn off the Sauté mode.

    1. Deglaze the Pot (Crucial Step!):

        • Pour about ½ cup of the chicken broth into the pot. Using a wooden spoon or flat-edged spatula, scrape the bottom of the pot thoroughly to remove any browned bits (fond). This step is essential to prevent the “BURN” message during pressure cooking.

    1. Layer Ingredients (Do Not Stir Pasta In Yet!):

        • Pour in the remaining chicken broth and the can of undrained diced tomatoes.

        • Add the uncooked rigatoni pasta on top of the liquid and chicken. Gently spread it into an even layer, trying to submerge as much of it as possible under the liquid. Do NOT stir the pasta into the mixture at this stage. This helps prevent sticking and the “BURN” error.

    1. Pressure Cook:

        • Secure the lid on the Instant Pot, ensuring the steam release valve is set to the “Sealing” position.

        • Select “Pressure Cook” (or “Manual”) mode and set the timer for 5 minutes at High Pressure. (Note: Rigatoni usually takes 10-12 minutes on the stovetop; for the Instant Pot, a general rule is half the box time minus 1-2 minutes. 5 minutes usually yields al dente rigatoni. Adjust by 1 minute for softer or firmer pasta based on your preference and rigatoni brand).

        • It will take about 10-15 minutes for the Instant Pot to come to pressure before the cooking countdown begins.

    1. Quick Release Pressure:

        • Once the 5-minute cooking cycle is complete, carefully perform a Quick Release of the pressure by moving the steam release valve to the “Venting” position. Use a long-handled spoon or tongs to avoid steam burns. Stand back as hot steam escapes.

        • Wait until the float valve (pin) drops completely before attempting to open the lid.

    1. Finish the Creamy Sauce:

        • Carefully remove the lid, tilting it away from you to avoid steam. Give the pasta and chicken mixture a good stir. The pasta should be cooked al dente, and the sauce might look a little liquidy at first – this is normal.

        • Stir in the heavy cream and the freshly grated Parmesan cheese until the cheese is melted and the sauce is smooth and creamy.

        • If using fresh spinach, add it to the pot now. Stir gently until the spinach wilts into the hot pasta, which should only take a minute or two.

        • Taste and adjust seasonings if necessary (more salt, pepper, or red pepper flakes).

    1. Rest and Serve:

        • Let the pasta sit in the Instant Pot for 2-3 minutes with the lid off (or ajar). The sauce will continue to thicken slightly as it cools.

        • Serve hot, garnished with extra grated Parmesan cheese and fresh chopped parsley, if desired.

Nutrition

  • Serving Size: one normal portion
  • Calories: 550-700

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Find it online: https://hereasyrecipes.com/instant-pot-creamy-chicken-rigatoni-recipe/