Instant Pot Chicken & Tomato Pasta

Small pieces of chicken thigh and fusilli in a simple tomato and herb sauce.

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
  • 2 tbsp tomato purée
  • 1 tsp dried mixed herbs
  • 400ml hot chicken stock (1 stock cube)
  • 300g fusilli
  • 400g tin chopped tomatoes
  • 50g mature Cheddar, grated, to serve
  • 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, tomato purée and mixed herbs 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. Pour the tinned tomatoes over the top and do not stir. 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. Stir well and check the chicken is cooked through; if not, select Sauté and simmer for 3 minutes. Season to taste, scatter over the Cheddar and serve.