Quick 30 minute Instant Pot Chicken Pasta in garlic tomato sauce is comfort food at it’s finest! Every taste of this chicken pasta is filled with plump and tender chicken, pasta, and the perfect amount of sauce and seasonings!
Pasta is a fabulous meal when you are craving comfort food. There is just something about it that makes you feel like a kid again. It’s warm, delicious, and very easy too. We all love this chicken pasta recipe because it’s loaded with flavor from the garlic tomato sauce and is loved by both kids and adults!
I love using my Instant Pot to make meals. The cleanup is truly a breeze, and you don’t have to worry about checking and stirring every few minutes. The pressure cooker takes care of all the hard work, and you can spend your time worrying about sides or desserts.
What You Need To Make Instant Pot Chicken Pasta
- Chicken breasts: We always try to use boneless, skinless chicken when making this pasta. It’s essential to cut up, so it cooks evenly.
- Olive oil: You will need the olive oil to saute the chicken and onions.
- Chopped onion: The onions add yummy flavor to the pasta.
- Minced garlic: Italian dishes are always better with a little bit of minced garlic. It smells amazing too.
- Italian seasoning: A little bit goes a long way and seasons this chicken pasta perfectly.
- Salt & Pepper: Season to taste.
- Rotini: While we usually use rotini, sometimes we will swap it for another short cut pasta. Most of it tastes the same; the texture is what changes.
- Marinara sauce: You can use store-bought jarred marinara sauce or make your own. You will need about 3 cups total to get the correct consistency.
- Water: It’s always important to have some type of liquid in your dishes that are made in the Instant Pot. That pressure and combination of fluid are what cooks the food. Plus, you don’t want to have to deal with a burn error from food sticking.
- Grated mozzarella cheese: Topping the pasta with cheese makes it melty and flavorful.
- Shredded parmesan: I don’t feel like you can ever really have too much parmesan! Okay, maybe you can, but I always add it because it’s so good.
How To Make Instant Pot Chicken Pasta
I don’t think you could find a better or more simple chicken pasta recipe! Begin by cutting the chicken into pieces that are bite-sized.
Then drizzle in the olive oil into the Instant Pot and turn it to the saute setting. Begin sauteing the onions for a couple of minutes. Add in the minced garlic, seasonings, and chicken and cook for 3-4 more minutes.
Pour in the water, marinara sauce, and add the pasta then give all the ingredients a stir. Turn off the saute function and add the lid. Make sure to seal the valve and turn it to manual. Then set the pressure to high and for 5 minutes.
Once the time is up, finish with a quick-release and add the cheese to the top. Place the lid back on the pressure cooker so the cheese can melt for a minute then serve hot.
How Do You Store Leftover Chicken Pasta
Once the chicken pasta has cooled down all the way after cooking, put it in an airtight container. Then you can put it in the refrigerator for up to 4 days.
For best results, you can add the pasta to a microwave-safe plate and heat it up for a minute or two. Pasta tends to warm up really quickly in the microwave, so don’t cook it too long.
If you have extra time and aren’t in a huge hurry, you can warm it in the oven if you’d rather. Heat the oven to 350 degrees and place the pasta in a casserole dish. Warm it for 10-15 minutes or until the cheese has melted and everything is hot.
Instant Pot Chicken Pasta
- 2-3 medium chicken breasts, boneless skinless (about 1.5 pounds)
- 3 tablespoons olive oil
- 1/2 cup chopped onion
- 3-4 cloves garlic (minced)
- 1 teaspoon Italian seasoning
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon ground black pepper
- 12 ounces rotini or penne pasta (or any short cut pasta)
- 25 ounce jar marinara sauce (or 3 cups)
- 2 cups water
- 1 cup grated mozzarella cheese
- 1/4 cup shredded Parmesan (optional)
- Cut chicken into bite size pieces and set aside.
- Add olive oil and onion to an instant pot and turn on to saute setting. Saute onion for 2-3 minutes or until tender then add the garlic, chicken pieces, italian seasoning, salt & pepper. Saute for another 3-4 minutes.
- Add the pasta, marinara sauce and water; stir to combine.
- Press the cancel button, close and lock the lid and seal the valve. Select the manual setting, adjust the pressure to high and set time to 5 minutes.
- When finished cooking, quick-release pressure according to the manufacturer’s directions. Open the lid, sprinkle both kinds of cheese, close the lid and let the cheese melt for one minute.
Delicious! Great quick meal to make. I’m often disappointed in the instant pot recipes that I try, but this one is a keeper. Thank you!
Loved it , thank you 😊
Just tried this. Thought it was amazing. Followed recipe completely but substituted water for chicken stock and added a few chilli flakes. Will definitely make again. Thanks.
Tori Thompson says
I’m in the UK. Followed recipe, didn’t add many herbs etc as they were in the sauce already. Sautéed for a couple of minutes longer and PC for 4 minutes. Was fantastic, thanks!
Teresa Shields says
Easy and delicious. I added 3 chopped shallots, and 1 cup cut up orange and yellow bell peppers. I used 16 oz of orichette pasta so I increased the water to 3 3/4 cups. Followed directions to cook and it was perfect.
Tips for freezing this meal?
I had to restart it 3 times because of the burn notice. A recipe that says it should take a total of 10 mins has taken an hour and it’s still not done because it’s taken this long to get past the preheating stage. Won’t be using this recipe again
I’m not sure if you’re referring to an error code on the instant pot that shuts off the machine while in sauté mode (C8 on mine), but it’s very frustrating! I just do all my sautéing in the pot on my gas cook top (my model has an insert that can be used on the stove) and then move it to the instant pot for the pressure cooking phase..
Gina guzzo says
I had the same problem! Had to finish is it in the oven.
Will not be making this recipe again.
This is so delicious, it’s become a staple in my home for sure!
We didn’t have mozzarella so added more parm and it was still delicious. We also got a little crazy and put some goat cheese on top at the end and that was awesome!
Great recipe! Thanks!!
Made this last night with a jar of Rao’s marinara and it was delicious! I seared the chicken a little longer than the recipe called for because I was afraid of undercooking it, but I assume with the pressure cook, it doesn’t need to be fully cooked after you sear it. Is that right?
You’re correct. It will continue to cook as it cooks in the pressure cooker.
Kept getting the burn error as well 🙁 used the 8 qt.
I’m sorry about that! Please try with a 6qt next time or try adding a little more water.
Miguel Melendez says
Most of the “Burning” comes from the stainless steel pot that the Instant Pot comes with. I purchased on Amazon for $20, a ceramic non-stick 8qt pot, and swapped it out and cook all my pasta dishes there and never get a “Burning” error signal.
I didn’t get a burn notice, but did have minor burning on the bottom of the pot. I use a 6 qt. Stainless pot.
My solution is to change the directions to add some water to deglaze the pot prior to adding rotini , marinara, and water.
No additional water is needed.
Also got burn warning (6qt)
Hmm.. not sure why that happened. Lots of readers have had success with the 6qt. Maybe next time try 1/4 cup more water?
Anissa Y says
When adding the pasta, the sauce, and water do NOT MIX IT. The pasta will go down to the bottom and when it sticks to the pot you get a burn error. You want to just lightly push it down so it’s covered by liquid.
I keep making this. Truly the best. Family loves it and the pasta tastes amazing. Have been trying this with celery onion and carrot for a more pollo type dish and it works well.
My second time using Instant Pot. Made this dish, loved it, easy and tasty. clean up a cinch!!!
Glad to hear!
Used 6oz brown rice pasta (all I had at the time) and 1 cup of broth, no water. 3 chicken breasts. Awesome! I like a little extra sauce 😋 and no burn message!
Steph Mandall says
Made this tonight and loved it!
I used a 16oz bag of gluten free pasta and substituted half the water with chicken broth. Didnt change the cooking time.
The chicken was nice and tender and sauce is so tasty.
I did get some stuff burnt on the bottom of the pot but it wasnt bad at all and cleans easily.
Just made this as my 1st instant pot dinner. I added some fresh tomatoes, and a can diced tomatoes, just cleaning out some veggies. It was delish.
Eliza T says
Made this and my kids loved it! This is now a recipe in my rotation for dinner, thank you! Question, hav you ever doubled the recipe in the insta pot?
Easy, fast and delicious! We’ll definitely be making this again. Thank you for posting!
Eric Stein says
This is a fail – Keep getting the burn error – eventually abandoned the instant pot and went old school to the oven
DON’T use this recipe. There are similar recipes out there that include steps to avoid the burn error
I’m sorry to hear that, Eric! did you use a 6 qt instant pot or an 8 qt?
Try scraping the edges and bottom after you add the pasta, water and marinara sauce. I found that helped with the error signal.
Have a wonderful day!
Overall a great recipe, but the chicken tasted dry. Almost chewy like. Not sure if I messed something up. But I would rather cook the chicken in the oven, then combine everything later.
Also, if you have a stew setting use that instead of reg high and it helps with the burn notice.
My kids, who tend to be fussy, loved this recipe!
I made this exactly as written the other night and it was a hit! Excellent recipe!! I have a question …, do you think there’s any possible way to make it with homemade meatballs instead of chicken??