Instant Pot Cheesy Chicken Pasta

Chicken, peas and pasta in a creamy Cheddar sauce, made in one pot.

TIME BREAKDOWN
Prep: 15 min
Cook: 30 min
Total: 45 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 1 tbsp vegetable oil
  • 400g skinless boneless chicken thighs, cut into 2cm pieces
  • 1 large onion, chopped
  • 2 cloves garlic, crushed
  • 300g fusilli
  • 500ml hot chicken stock (1 stock cube)
  • 100g frozen peas
  • 100g full-fat soft cheese
  • 150g mature Cheddar, grated
  • Salt and black pepper to taste

Method

  1. Season the chicken. Select Sauté, heat the oil and cook the chicken for 3 minutes, stirring, until lightly golden.

  2. Add the onion and cook for 3 minutes. Add the garlic and cook for 1 minute.

  3. Pour in the stock and scrape up any stuck-on bits from the base of the inner pot; this prevents a Burn notice. Add the pasta and push it under the liquid.

  4. Lock the lid, set the steam release valve to Sealing and select Pressure Cook (High) for 4 minutes.

  5. Leave to release pressure naturally for 3 minutes, then carefully turn the valve to Venting to release any remaining steam.

  6. Check the chicken is cooked through. Select Sauté, add the peas and soft cheese and stir for 2 minutes until melted and the peas are hot.

  7. Press Cancel, stir in the Cheddar until melted, and season to taste. The sauce thickens as it stands. Serve.