Instant Pot Chicken with Mushrooms and Pasta

  • Yield: 4
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 10m
  • Ready In: 20m

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Nutritional Info

This information is per serving.

  • Calories

  • Carbohydrates

    30.0 g
  • Cholesterol

    117.6 mg
  • Fat

    10.1 g
  • Fiber

    1.3 g
  • Protein

    52.7 g
  • Saturated Fat

    2.0 g
  • Serving Size

  • Sodium

    211.9 mg
  • Sugar

    11.4 g
  • Trans Fat

    4.3 g
  • Unsaturated Fat

    2.6 g
  • Potassium

    742.3 mg
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Instant pot chicken with mushrooms and pasta. This chicken recipe is an easy one-pot meal. It’s super healthy, but still so comforting. Plus, it’s perfect for allergy season or if you’re trying to clean out your fridge!

How does the pasta change the taste of the dish?

The pasta changes the taste of the dish because it adds a texture. The pasta is made with durum wheat flour, eggs, and water. It is often served with different sauces like tomato sauce, cheese sauce, meat sauce, pesto sauce, or cream sauce.

It might be hard to imagine that you could make something taste better by adding more of it. People who eat pasta think that it tastes better when they add more tomato or cheese sauce to their plate of pasta.

Instant Pot Chicken with Mushrooms and Pasta

This recipe for chicken with mushrooms and pasta will get dinner on the table in under 30 minutes, including prep time.

This recipe is perfect for when you need dinner in a hurry. The pressure cooker will cook your chicken in half the time it would take to cook it on the stove or in the oven, and it will be moist and juicy. It makes for a great meal to serve on its own or is perfect for leftovers. And don’t worry about cooking the pasta separately, your pasta cooks right along with everything else!

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  • 4 tablespoons unsalted buuter
  • 1¼ pounds (600 g) boneless and skinless chicken breasts
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound (480 g) chanterelle mushrooms
  • 3 cloves garlic, peeled and minced
  • 1 tablespoons dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 8 oz (240 g) uncooked spaghetti
  • 1¾ cups (430 ml) chicken broth
  • chopped fresh parsley, for garnish


Step 1

Heat 2 tablespoons butter in an electric instant pot turned to saute mode. Season the chicken with salt and black pepper on both sides. Place chicken in the hot oil and brown for 10 minutes, turning halfway through the cooking time. Remove browned chicken from the cooker and transfer to a large plate.

Step 2

Heat the remaining butter in the instant pot. Add mushrooms and cook, stirring occasionally, for 3 minutes. Stir in minced garlic and continue cooking and stirring for a further 30 seconds.

Step 3

Turn off saute mode. Stir in dried rosemary, thyme, and garlic powder. Add spaghetti, then pour in chicken broth.

Step 4

Cover the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 5 minutes.

Step 5

Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid. Remove cooked chicken from the cooker and transfer to a cutting board. Cut into cubes.

Step 6

Remove pasta and mushroom mixture from the cooker and transfer to a serving plate. Add cubed chicken, season to taste with salt and black pepper. Stir well. Serve hot.

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