30 Minutes or Less

Multi-Cooker Chicken Parmesan Pasta

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4Made this recipe

Serves: 4

Prep Time: 8 minutes

Cook Time: 4 minutes


1 cup water

1 pound boneless and skinless chicken breasts, diced

3 cloves garlic, minced

8 ounces penne pasta

1 (28-ounce) can crushed tomatoes

1 cup marinara sauce

1 tablespoon tomato paste

1 tablespoon Italian seasoning

1 cup parmesan cheese

1 cup shredded mozzarella cheese

Salt and pepper, to taste

2 tablespoons fresh basil, chopped


01Add water to the Instant Pot liner. Add the chicken in an even layer.
02Add the garlic on top. Then add the pasta in an even layer.
03Add the crushed tomatoes, marinara sauce, tomato paste, and Italian seasoning; covering the pasta. Be sure to have layered the previous ingredients to the edge of the Instant Pot so the sauce does not seep down to the bottom of the Instant Pot, which may cause it to burn.
04Do not mix. Secure lid and seal the valve. Set to manual HIGH for 4 minutes.
05Place a towel over the valve and release pressure when done cooking.
06Carefully remove the lid and add the parmesan cheese and stir. Then add the mozzarella cheese. Place the lid back on the Instant Pot for 2 minutes and the residual heat will melt the cheese.
07Stir again and season with salt and pepper, to taste.
08Serve and top with basil, to garnish.

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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.