COSORI Instant Pot Creamy Tuscan Chicken & Pasta

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: Pecorino Romano

Nutritional yeast is lower in calories and dairy-free.

Place plastic wrap over chicken breast to prevent splatter.

Pound chicken breast to about 1/2 inch thick.

Season both sides of chicken with salt, pepper, red pepper flakes, and Italian seasoning.

Set the Kasoori pressure cooker to brown and heat on high.

Add butter and olive oil to the pot.

Brown the chicken breasts on both sides until golden, not fully cooked.

Remove browned chicken from the pot.

Chop onion and fresh red tomato, then add to the pot with salt and pepper.

Saute onion and tomato for about 5 minutes until soft.

Add freshly minced garlic and cook for about 2 minutes until fragrant.

Chop the chicken into bite-sized chunks and add back to the pot.

Add uncooked rotini pasta, chicken stock, and half-and-half to the pot.

Stir in salt, pepper, red pepper flakes, Italian seasoning, asiago cheese, and Parmesan cheese until well combined.

Lock the lid in place and ensure the valve is closed.

Set to manual high pressure and cook for 10 minutes.

Wait for the pressure cooker to heat up for 5-10 minutes before the timer starts counting down.

Once cooking is done, turn off the cooker and perform a slow release by opening the valve.

Wait for the red valve to pop down before opening the lid.

Stir the mixture and add fresh spinach, stirring until wilted.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens