Pressure Cooker Creamy Chicken and Pasta Recipe

2020-11-24
  • Yield: 4 servings
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 12m
  • Ready In: 22m

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Nutritional Info

This information is per serving.

  • Calories

    373
  • Fat

    7.1 g
  • Saturated Fat

    3.3 g
  • Polyunsaturated Fat

    0.4 g
  • Cholesterol

    67.7 mg
  • Sodium

    597.4 mg
  • Potassium

    299.5 mg
  • Carbohydrate

    48.6 g
  • Fiber

    6.0 g
  • Sugars

    1.1 g
  • Protein

    32.0 g
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Pressure cooker creamy chicken and pasta recipe. Boneless and skinless chicken breasts with vegetables and pasta cooked in an electric pressure cooker. Looking for more quick and easy pressure cooker recipes? We have a huge collection of them, please check it out-Pressure Cooker Recipes

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Pressure Cooker Creamy Chicken and Pasta Recipe

Ingredients

  • 3 cups (750 ml) low-sodium chicken broth
  • 2 tablespoons all-purpose flour
  • 2 tablespoons unsalted butter
  • 1 large yellow onion, peeled and chopped
  • 8 oz (240 g) dried pasta
  • 1 pound (480 g) boneless and skinless chicken breasts, cubed
  • 1 pound (480 g) sliced mushrooms
  • 1/4 cup (60 ml) heavy cream
  • salt and freshly ground black pepper
  • chopped fresh parsley, for garnish

Method

Step 1

In a medium mixing bowl, combine chicken broth and all-purpose flour. Whisk until smooth and set aside.

Step 2

Melt the butter in a 6-quart (6 L) electric pressure cooker turned to browning function. Add chopped onion and cook, stirring occasionally, until softened. Add sliced mushrooms and continue cooking for a further 1 minute.

Step 3

Pour in the broth mixture, then add dried pasta and cubed chicken. Stir well.

Step 4

Close the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 8 minutes.

Step 5

Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid. Stir in the heavy cream, then put the lid loosely on the pot. Set aside for 2 minutes.

Step 6

Remove cooked chicken and pasta from the pot and transfer to serving plates. Season to taste with salt and black pepper. Sprinkle with chopped fresh parsley. Serve hot.

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