Pâtes au poulet à l’Instant Pot

Ingrédients

• 12 oz rotini ((or penne, fusilli, farfalle))
• 1 pound chicken breasts
• 1 cup shredded mozzarella
• 2 cups spinach
• 3 cups pasta sauce
• 2 cups water
• 1 onion
• 3 garlic cloves
• 1 teaspoon olive oil
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• 4 sun dried tomatoes

Préparation

1. 1

   Dice the chicken into bite sized pieces.

2. 2

   Turn on the SAUTE setting on the Instant Pot, and add diced onion and olive oil. Saute for a few minutes until the onion is soft and translucent.

3. 3

   Add garlic and the seasoning, and saute for another minute.

4. 4

   Add chicken pieces, pasta, pasta sauce and water to the Instant Pot. Scrape the bottom and sides of the pot to loosen up bits of onion that might have gotten stuck.

5. 5

   Turn off the SAUTE setting, and seal the lid on the Instant Pot. Cook on PRESSURE COOK or MANUAL setting, using high pressure, for 5 minutes.

6. 6

   Quick release the pressure according to the manufacturer's instructions.

7. 7

   Add spinach and shredded cheese, and stir it into the pasta. Seal the lid on the Instant Pot, and leave it for a minute. Even though the pressure cooker is off, the heat inside the pot will allow the cheese to melt and the spinach to wilt.

8. 8

   Serve immediately while the pasta is still hot.