Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (15 oz) can tomato sauce
- 1 cup vegetable broth
- 1 cup uncooked elbow pasta
- 1 cup frozen peas
- Salt and pepper to taste
- Fresh basil and grated parmesan for garnish
Instructions
- Set Instant Pot to Sauté mode. Add olive oil, then cook chicken seasoned with garlic powder and Italian seasoning until golden (3–4 minutes). Press Cancel.
- Add diced tomatoes with juice, tomato sauce, and broth. Stir to deglaze.
- Add uncooked pasta and peas. Secure lid, set to Manual/Pressure Cook on High for 5 minutes.
- When done, quick-release pressure. Stir well, adjust seasoning, and serve hot topped with basil and parmesan.
Notes
- To prevent mushy pasta, add it *after* pressure cooking and let it sit in the hot broth for 5 minutes.
- For meal prep: store in airtight containers for up to 4 days or freeze for up to 3 months.
- Use gluten-free pasta to make this dish GF.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Method: Pressure Cooking
- Cuisine: American
- Diet: Gluten-Free Option
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 8g
- Sodium: 680mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 45mg
