Instant Pot Tomato Basil Pasta with Chicken
  • 1.5 lb boneless skinless chicken tenderloins cut into bite sized pieces
  • 4 Tbsp butter
  • 3 cloves garlic minced
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 medium sized tomatoes diced (should be about 2 cups)
  • 1/4 cup freshly chopped basil
  • 1/4 cup white wine
  • 1/8 cup lemon juice
  • 16 oz. thin spaghetti noodles broken in half or pot sized
  • 4 cups chicken broth/stock
  • 8 oz heavy cream
  1. Turn Instant Pot onto saute and add butter. Wait for butter to melt and add garlic. Cook until fragrant (about 1 minute or so). Add chicken, salt, pepper, and continue to cook until the chicken turns white one the outside.
  2. When chicken has a white exterior, add wine, lemon juice, and basil. Let cook for another minute or two.
  3. Turn Instant Pot off and add your spaghetti noodles and both/stock. When adding your noodles, try to layer them! This will help prevent clumping. You may notice your noodles are not all the way in the broth and that's OK. You can push them down a little bit with a spatula or spoon but do NOT mix them.
  4. Close Instant Pot and cook on manual high pressure for 4 minutes.
  5. When timer is up, turn Instant Pot off and preform a quick release of pressure.
  6. Turn Instant Pot back onto saute and add tomatoes and cream. Continue to cook while stirring consistently until cream mixture is boiling.
  7. When mixture is boiling turn Instant Pot off and allow to sit for around 5 minutes. This will allow the sauce to thicken up.
  8. Enjoy!