This instant pot, gluten-free chicken pasta is a single pasta dish recipe. For this recipe, I use dry, gluten-free, penne pasta. I put all of the ingredients in the pot first then add the pasta on top. Any type of pasta will work for this recipe. I have also tried and used gluten-free spirals, and spaghetti noodles. My family just prefers penne pasta for this dish.
In this recipe, I use pre-cooked chicken. It works the best, but thawed chicken will work too. If using pre-cooked chicken, shred or cut it into cubes first. Place all ingredients into the inner pot of the instant pot, adding the dry pasta on top. Close your lid and set it to sealing. Set the timer for 5 minutes. When finished, do a quick release to let out the pressure. Make sure to use a towel or oven mitt when doing the quick release. Once the pressure is out, open the lid and stir. It’s then ready to serve.
If using thawed chicken for this recipe, cut it up into cubes first. Saute the chicken with the garlic before adding the other ingredients. Again, place the dry pasta on top. Close your lid and set it to sealing. Set the timer for 10 minutes. When finished, do a quick release to let out the pressure. Again, make sure to use a towel or oven mitt when doing the quick release. Once the pressure is out, open the lid and stir. It’s then ready to serve.
Frozen chicken does not work well in this recipe, because the pasta ends up too sticky and mushy due to the increased cooking time.
But, you can cook frozen chicken in an instant pot. If using frozen chicken breasts in a recipe, cook for 11-12 minutes for medium breasts, or 13-14 minutes for large ones. Then do a natural release for 10 minutes. You may stack the chicken in the inner pot if needed. Just make sure to season thoroughly before stacking.
Now, if you’re new to the instant pot and just want some practice before diving into this recipe, you can start by making plain pasta in an instant pot rather than on the stove. It’s actually pretty simple. Place the dry pasta in the inner pot and cover it with water, about 1 inch above the pasta. Set the timer for 1 minute and select the pressure cook button. Once it’s finished, let the pressure release naturally for 5 minutes, then do a quick release to let the rest of the pressure out. Make sure to use a towel or oven mitt when doing the quick release. The key to great-tasting pasta in the instant pot is not cooking it too long. It only takes 1-2 minutes. Cooking any longer will result in sticky and mushy pasta. The liquid is soaked up by the pasta during the cooking process, so there is no draining required. There is also no need to rinse the pasta once it’s finished.
Leave me a comment and let me know how this recipe turned out, and which type of pasta you used.
Blessings, Laura xo