Instant Pot Ground Chicken Pasta
This Instant Pot Ground Chicken Pasta is made using jar sauce. It's simple, easy, healthy, and a quick chicken and pasta for dinner!
Servings 4 servings
Calories 434kcal
Equipment
Ingredients
- 3 tablespoons olive oil
- 1 pound ground chicken
- ½ cup chopped onion
- 3 cloves garlic, minced
- 2 cups marinara sauce (I used prego, tomato basil & garlic)
- ¾ cup water
- 1 teaspoon Italian seasoning
- 1 ¼ teaspoon salt or use as needed
- ¼ teaspoon red pepper flakes
- ¼ teaspoon ground black pepper
- 8 ounces penne pasta
- ¼ cup grated parmesan
- chopped basil
Instructions
- Heat instant pot to saute mode.
- When hot, add olive oil. Stir in ground chicken, onion and garlic. Saute for 3 to 4 minutes, breaking the lumps.
- Press cancel, add marinara sauce, water, Italian seasoning, salt, red pepper flakes and black pepper. Mix to combine.
- Place the pasta on top and gently press it into the sauce, using the back of a spoon, making sure that they are mostly immersed into the sauce.Pro tip: Avoid stirring the pasta! Simply layer it on top of the sauce to prevent the "Burn" warning. The sauce acts as a barrier, protecting the bottom of the pot and keeping the pasta from sticking or burning.
- Cook on manual for 5 minutes. Let it be in warm mode for an additional 4 minutes.
- Release pressure, open and stir in parmesan and chopped basil.
Notes
Use ground turkey instead of chicken.
Adjust salt based on the type of red sauce used. I used Prego and found 1 ¼ teaspoon to be perfect in the instant pot shrimp pasta.
Use any medium-sized pasta instead of penne.
Nutrition
Serving: 1 Serving | Calories: 434kcal | Carbohydrates: 53g | Protein: 31g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 103mg | Sodium: 1494mg | Potassium: 1143mg | Fiber: 4g | Sugar: 7g | Vitamin A: 631IU | Vitamin C: 11mg | Calcium: 111mg | Iron: 3mg