30-Minute Instant Pot Chicken Pasta
A hearty one-pot pasta dish combining tender seasoned chicken, your choice of pasta, and vibrant sun-dried tomatoes with spinach, all cooked together in savory chicken broth. The Instant Pot pressure cooking method infuses the pasta with rich flavors while keeping the chicken juicy and the vegetables perfectly tender. Finished with Parmesan cheese and aromatic herbs, this comforting meal comes together in under 30 minutes with minimal cleanup. Perfect for busy weeknight dinners when you want something satisfying and flavorful without spending hours in the kitchen.
Ingredients
- 1 lb chicken breasts, diced
- ½ tsp salt
- ½ tsp pepper
- 2 tbsp extra virgin olive oil
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 lb pasta of choice
- 4 cups chicken broth
- ½ cup sun-dried tomatoes in olive oil
- 2 tbsp oil from sun-dried tomatoes
- 1 cup spinach, chopped
- ½ cup grated Parmesan cheese, plus more to topnutritional yeast1/4 cup for 1/2 cupvegandairy-freedairy-free
Adds cheesy flavor without dairy
Full guide →
Instructions
- 1
Season the diced chicken with salt and pepper
- 2
Set the instant pot to saute and add oil, then brown chicken pieces for about 5 minutes per side
- 3
Stir in dried basil, oregano, and pasta, then pour broth over pasta
- 4
Secure lid and pressure cook on high for 5 minutes, then natural release for 5 minutes
- 5
Stir in sun-dried tomatoes with their oil, spinach, and parmesan, let sit covered for 10 minutes
- 6
Stir again and serve with extra parmesan if desired
Tips
Use a sturdy pasta shape like penne or rigatoni that holds up well to pressure cooking and absorbs flavors nicely.
Don't skip the natural pressure release time as it prevents the pasta from becoming mushy and allows flavors to meld.
Reserve some pasta cooking liquid if needed to adjust consistency after adding the final ingredients.
Good to Know
Refrigerate leftovers for up to 3 days in airtight container. Add splash of broth when reheating to restore creaminess.
Can prep chicken and chop vegetables up to 1 day ahead. Store separately in refrigerator.
Serve immediately while hot with extra Parmesan cheese and crushed red pepper flakes if desired.
Common Mistakes
Don't quick release pressure to avoid mushy pasta texture
Don't skip browning chicken to avoid bland flavor
Don't add spinach too early to prevent overcooking and bitter taste
Substitutions
Dairy-Free Swaps
Adds cheesy flavor without dairy
Full guide →Gluten-Free Swaps
General Alternatives
FAQ
Can I use frozen chicken breasts for this recipe?
Yes, add 2-3 extra minutes to pressure cooking time and ensure chicken reaches 165°F internal temperature before serving.
What if my pasta seems too dry after cooking?
Add chicken broth or reserved pasta water gradually while stirring until you reach desired consistency.
How long will leftovers keep in the refrigerator?
Properly stored leftovers will keep for 3-4 days. Reheat gently with added liquid to restore texture.