Name: Instant Pot Rasta Pasta
Prep time: 10 min
Cook time: 11 min
Total time: 21 min
Yield: 6 servings
Cuisine: caribbean
Ingredients: 2 chicken breasts (boneless, skinless and cut into thin 2-inch-long strips); 2 tablespoons olive oil (divided); 2 tablespoons Jerk seasoning (divided); ½ teaspoon garlic powder; ½ teaspoon ginger powder; ½ teaspoon cayenne pepper powder; salt (to taste); 4 cups (400g) penne pasta; 2 cups (202g) chicken stock (low sodium, if preferred); 3 bell peppers (1 each red, yellow, green) (stem and seeds removed and cut into slices); ½ cup (120g) heavy cream (or coconut milk, if preferred); ¾ cup (67g) parmesan cheese (freshly grated)

Flavorful jerk chicken and pasta in a creamy sauce.

Dietary Information

shellfish-free

fish-free

egg-free

nut-free

soy-free

sesame-free

high-protein

Servings:

6

Ingredients

2 chicken breasts (boneless, skinless and cut into thin 2-inch-long strips)

2 tablespoons olive oil (divided)

2 tablespoons Jerk seasoning (divided)

½ teaspoon garlic powder

½ teaspoon ginger powder

½ teaspoon cayenne pepper powder

salt (to taste)

4 cups (400g) penne pasta

2 cups (202g) chicken stock (low sodium, if preferred)

3 bell peppers (1 each red, yellow, green) (stem and seeds removed and cut into slices)

½ cup (120g) heavy cream (or coconut milk, if preferred)

¾ cup (67g) parmesan cheese (freshly grated)

Instructions

1
Combine the chicken, 1 tablespoon of olive oil, 1 tablespoon of jerk seasoning, garlic powder, ginger powder, cayenne powder and salt in a large bowl and toss to coat well.
2
Heat the remaining tablespoon of oil in the Instant Pot insert using the sauté function. When the oil is hot, add the chicken and cook for 1 minute, stirring to brown all surfaces.
3
Cancel the sauté function and deglaze the bottom of the insert with a few tablespoons of chicken stock, scraping with a wooden spoon to make sure nothing is stuck.
4
Add pasta on top of the chicken, then pour in the chicken stock. Use a spoon to gently press the pasta down, making sure it is fully submerged.
5
Place the lid on, turn the valve to sealing, and set for manual pressure/high pressure for 4 minutes. When done perform a quick pressure release.
6
Open the lid and check the amount of liquid remaining. If there is too much liquid in the bottom of the pot, remove some before continuing.
7
Stir in the remaining Jerk seasoning, bell peppers, heavy cream, and parmesan cheese. Close the lid and let it sit for about 7 minutes so the peppers soften and the cheese melts.
8
Garnish, serve, and enjoy.

Nutrition Information

Per serving

Nutrient	Amount
Calories	534 kcal
Protein	26 g
Fat	19 g
Sodium	416 mg
Fiber	4 g
Sugar	5 g