Instant Pot Rasta Pasta

Flavorful jerk chicken and pasta in a creamy sauce.

Course Dinner, Main Course

Cuisine Caribbean, jamaican

Prep Time 10

Cook Time 11

Servings

Calories 534kcal

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

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.
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.
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.
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.
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.
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.
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.
Garnish, serve, and enjoy.

Marinate the chicken for at least 30 minutes, and up to 8 hours (or overnight).
Use a wooden spoon to gently press down the pasta to make sure it is completely submerged under the cooking liquid.
We used three colors of bell peppers, but you can use whatever you happen to have on hand.
Like even more heat? Add more Jerk seasoning and cayenne pepper to make this spicier.
If you prefer milder pasta, skip the cayenne and use less of the Jerk seasoning.
Always check chicken for doneness. The internal temperature should read at least 165F / 74C on a meat thermometer.
Cooking times do not include the time it takes for the Instant Pot to come up to pressure.
You can use already-cooked chicken if you prefer. Add it after the pasta is cooked when you add the remaining ingredients.
Storage - keep in an airtight container inside the fridge for up to 4 days.