Pantry ingredients like canned artichokes and rigatoni turn into an affordable and easy weeknight Instant Pot pasta dinner.
Ingredients
- 1 tbsp vegetable oil
- 1 lb medium boneless, skinless chicken thighs
- 3 cloves garlic, finely chopped
- 1 (14 oz) can quartered artichokes, drained
- 12 oz rigatoni
- ½ cup finely grated Parmesan
- ¼ cup loosely packed fresh parsley, finely chopped
Steps
- In an Instant Pot or multi-cooker set to the sauté setting, heat the oil on high. Season the chicken with salt and pepper and add to Instant Pot in single layer, in batches if necessary. Cook 4 min. per side, until browned. Transfer chicken to a plate.
- To Instant Pot, add the garlic and cook 1 min., until golden. Add the artichokes and ¾ cup water, scraping up any browned bits. Return chicken to Instant Pot. Seal and set pressure to high. Cook 10 min. Let pressure release naturally for 5 min. and then quick release.
- Meanwhile, heat a large pot of salted water to a boil on high. Cook the rigatoni according to package directions. Drain.
- Using a slotted spoon, transfer chicken to a bowl. With forks, shred chicken and return to Instant Pot. Stir to combine. Toss chicken mixture with cooked rigatoni. Season with salt and pepper to taste. Garnish with the Parmesan and parsley before serving.
This recipe is
- Nut-free
- Egg-free
Tags
- Nut Free
- Budget Friendly
- April 2021
- Guiding Stars
- $10 Meals
- Egg Free
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