Pressure Cooker Chicken Parmesan Pasta
Pressure Cooker Chicken Parmesan Pasta. If you love chicken, parmesan and pasta then you will love how delicious and quick our Pressure Cooker Chicken Parmesan comes together. Quickly cooked in the Instant Pot Pressure Cooker and then the perfect family freezer meal for later.
Peel and dice your onion and garlic and place it inside the Instant Pot inner pot with your olive oil. Place the Instant Pot on the sauté setting and allow the Instant Pot to warm up and cook the onions while you do the rest of the prep.
Cancel once the onions and garlic is golden.
Add the tinned tomatoes, 250ml of water and pasta and cook for 6 minutes on manual.
Manually release pressure.
Stir the pasta and add in all the cheese, seasoning and shredded chicken.
Pour into freezer containers and freeze once cool.
To cook from frozen place the shelf inside the Instant Pot inner pot and rest the glass container on top of it. Remove the plastic lid. Cook on manual for 26 minutes.
I filled 3 huge glass bottom freezer containers with chicken parmesan pasta. Each container will easily feed 4-5 people. If you have spare cooked vegetables, you can also add them in.
After extensive testing I found that they take longer to reheat than smaller containers due to the size of them. If you want it faster, empty the contents into the inner pot, add 250ml of water and cook for 0 minutes instead.
Calories: 389kcal | Carbohydrates: 41g | Protein: 18g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 50mg | Sodium: 337mg | Potassium: 222mg | Fiber: 2g | Sugar: 2g | Vitamin A: 485IU | Vitamin C: 1.3mg | Calcium: 228mg | Iron: 1.3mg
Please Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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