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Instant Pot chicken parmesan pasta in an Instant Pot with melted mozzarella and Parmesan cheese and fresh basil garnish

Instant Pot Chicken Parmesan Pasta

A one-pot Instant Pot dinner with sautéed chicken breast, rigatoni cooked in chicken broth and tomato sauce under pressure, and finished with a double layer of melted mozzarella and Parmesan. Ready in 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 707
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 lb boneless skinless chicken breasts cubed
  • 1 onion finely chopped
  • 4 cloves garlic minced
  • 3 cups low-sodium chicken broth divided: 1 cup for deglazing, 2 cups for pasta cooking
  • 12 oz dry rigatoni pasta do not substitute with thinner pasta shapes
  • 14 oz low-sodium tomato sauce 1 can, pour on top without stirring
  • 1 cup grated mozzarella cheese divided: 1/2 cup stirred in, 1/2 cup on top
  • 1/2 cup grated Parmesan cheese divided: 1/4 cup stirred in, 1/4 cup on top
  • salt and pepper to taste
  • fresh parsley or basil for garnish

Equipment

  • 6 or 8-quart Instant Pot
  • Wooden spoon for deglazing
  • Plate for resting chicken

Method
 

  1. Set the Instant Pot to SAUTE and wait until the display reads HOT, about 4-5 minutes.
  2. Add olive oil and cubed chicken. Season with salt and pepper. Saute for 4-5 minutes, stirring frequently, until golden brown. Transfer to a plate and set aside.
  3. In the same pot, add the chopped onion and minced garlic. Cook for about 2 minutes, stirring frequently, until softened and lightly golden.
  4. Pour in 1 cup of chicken broth and scrape all browned bits from the bottom of the pot with a wooden spoon. Press CANCEL to stop sauteing.
  5. Add the dry rigatoni to the pot. Pour in the remaining 2 cups of chicken broth. Press the pasta down so it is mostly submerged. Pour the tomato sauce over the top. Do not stir.
  6. Close the lid and set the valve to SEALING. Press MANUAL or PRESSURE COOK on HIGH pressure and set the timer to 5 minutes.
  7. Once cooking is complete, perform a quick pressure release by turning the valve to VENTING. Stir the cooked chicken back into the pasta.
  8. With the lid off, stir in 1/2 cup mozzarella and 1/4 cup Parmesan until melted. Sprinkle the remaining 1/2 cup mozzarella and 1/4 cup Parmesan on top. Replace the lid and let the cheese melt for about 5 minutes. Garnish with fresh parsley or basil and serve immediately.

Notes

Thorough deglazing is critical to avoid a BURN notice during pressure cooking. Do not stir the tomato sauce before pressure cooking. Rigatoni is recommended as thinner pastas may overcook at 5 minutes on high pressure. Use low-sodium broth and tomato sauce to control salt levels. This dish does not freeze well; refrigerate for up to 4 days and add a splash of broth when reheating.