Instant Pot Creamy Chicken Rigatoni

This is a super simple recipe to make in your pressure cooker any night of the week. This made enough for us (two people) to have dinner the first night, plus three work lunches for Steve. Serve with steamed broccoli or other green veggies to make it a complete meal.

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Today’s Ingredients:
2 TB butter
1 small onion, chopped
1 lb boneless, skinless chicken thighs, 1” pieces
1 tsp dried oregano
1 tsp dried or ground sage
1 tsp dried thyme
½ tsp red pepper flakes
½ tsp salt
¼ tsp black pepper
¼ tsp ground nutmeg
2 TB tomato paste
2½ cups chicken broth (Better-than-Bouillon in the video)
8 oz uncooked rigatoni (any similar size pasta – ziti, penne, cavatappi, etc.)

½ cup heavy cream + 2 TB flour (whisked together to make a thickener; corn starch is good,too)

Optional Toppings: scallions, parsley, parmesan cheese

Instructions:
1. Preheat the Instant Pot on the highest sauté setting and add the butter when the display reads “HOT.” When the butter has melted, add the onions and chicken. Cook, stirring every few minutes, until the onions have softened and the chicken is no longer pink on the outside.
2. Add the oregano, sage, thyme, red pepper flakes, salt, pepper, nutmeg, and tomato paste. Cook, stirring constantly, for just another minute.
3. Add a half cup of chicken broth to deglaze the pot. Make sure to scrape up any stuck-on browned bits during this step to avoid a “BURN” warning later. Then add in the remaining chicken broth. [NOTE: You could add all of the broth at once, but then it’s difficult to see the bottom of the pot to make sure you scraped everything up.]
4. Layer the pasta over the top in an even layer. Use a spatula to press the pasta down into the liquid without stirring up the bottom of the pot. It’s okay if the pasta are not fully submerged.
5. Lock and seal the lid and cook on high for 6 minutes followed by a quick pressure release.
6. Set the pot back to the lowest sauté setting and stir in the heavy cream and flour mixture until the sauce is forms. Then stir in the grated parmesan until it melts into the sauce.
7. Taste and adjust seasoning if needed. Leave on “KEEP WARM” and cover loosely with the lid for 10-15 minutes to let the sauce thicken and finish absorbing into the pasta.
8. Serve with optional toppings and ENJOY!

[johnjohns]

First one here! This looks really good and a must make. Thanks for sharing!!!

[IndianHemlock]

Ohh my !!! This one made my mouth water !! And I’m not kidding !! Yumm !!! Looks fantastic ! Great Job Cam 👍🏼😋

[misirnihat]

Good recipe and even better picture/production quality 😊

[heather]

Yum, Camellia Tulip! Im going to try that recipe ❤

[sassy]

Omg that looks so good. Rigatoni has been my wanted pasta shape for a couple of weeks (as well as lots of tom kha soup lol). Yum yum thank you for this! It looks so good