FoodWage
Instant Pot Rotini With Chicken And Bell Peppers
Use your Instant Pot to put together this whole-grain pasta meal in just 35 minutes from start to finish. For best results, use small (6-ounce) boneless, skinless chicken breasts or cut large chicken breasts horizontally into thinner pieces.
Ingredients for servings
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3 cup low-sodium chicken or vegetable broth
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2 tablespoon no-salt added tomato paste
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4 cup dry whole-grain rotini pasta 12 ounces/340g
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0.25 cup oil-packed sun-dried tomatoes drained and chopped
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1 tablespoon olive oil
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1.5 teaspoon chopped fresh rosemary
Salt and black pepper to taste
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1 small red bell pepper thinly sliced
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3 small boneless, skinless chicken breasts
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1 teaspoon salt-free garlic seasoning blend
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2 cup baby spinach
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0.25 cup Parmesan cheese shredded
Instant Pot Rotini With Chicken and Bell Peppers
Directions
In the pot of an electric pressure cooker, whisk together the broth and tomato paste until the tomato paste is dissolved. Add the pasta, sun-dried tomatoes, olive oil, rosemary, 0.25 teaspoon salt and several grinds of pepper. Stir to combine. Place the bell peppers on top of the pasta. Season the chicken with the garlic seasoning and place on top of the pasta mixture, do not stir.
Lock on the lid, select the Manual/Pressure Cook function. Adjust to high pressure and set timer for 4 minutes. Make sure the steam valve is in the “sealing” position.
When the cooking time is up, carefully quick-release the pressure.
Unlock the lid and transfer the chicken to a clean cutting board. Slice the meat into bite-size pieces and return them to the pot. Add the spinach and cheese and stir to wilt the spinach. Serve immediately.