Instant Pot Creamy Bacon Chicken Pasta
Servings: 6
Calories:
Equipment
- Pressure Cooker / Instant Pot
Ingredients
- 1 lb ziti pasta or any type
- 1 lb chicken breasts or chicken thighs sliced
- 4 cups filtered water
- 2 cups heavy whipping cream
- 2 cups fresh chopped spinach
- 1 cup fresh parmesan cheese shredded
- 8 oz bacon cut into 1"x 1"
- 2 tbsp unsalted butter
- 2 tsp Italian seasoning
- 1 tsp salt
- ½ tsp pepper
- ¼ tsp red pepper flakes
- 4 garlic cloves minced
- 2 roma tomatoes chopped
- 1 small sweet onion chopped
Instructions
- Set to sauté high. Add cut bacon and cook for 7-10 minutes or until crispy. Transfer the bacon bits and place them on a paper towel (remove excess oil). Set aside until ready to cook. Remove the bacon grease and make sure to leave about 2 tbsp in the cooker.
- Add sliced chicken, salt, pepper, Italian seasoning and red peppers. Mix and cook for 5-6 minutes or no longer pink. Add chopped onions, minced garlic and cook for 1 minute or until fragrant. Add pasta, water and mix well. Add chopped tomatoes and spread on top of the pasta. Do not stir or mix.
- Place the lid on. Pressure cook on high for 8 minutes and do a quick release (exercise caution when releasing pressure from the cooker). Follow the manufacture instructions for releasing the pressure. Remove the lid.
- Add butter, heavy whipping cream and mix until the butter is completely melted. Add shredded Parmesan cheese and mix until the cheese is completely melted. Add chopped spinach and mix. Place the lid back on for 2 minutes. Remove the lid. Return cooked bacon and mix. Season with salt to taste.