I absolutely love making pasta in my Instant Pot. I really appreciate how all of the pasta comes out cooked evenly, absorbs the other flavors that are being cooked with it and how incredibly quick and easy it is. As I continue to make more and more recipes, my thought process somehow always goes straight to pasta! I just can’t see to get enough of it! My recipe for Instant Pot Chicken, Spinach and Artichoke Pasta is a combination of two of my favorite things; pasta and my Instant Pot Spinach Artichoke Dip recipe.
Instant Pot Chicken, Spinach and Artichoke Pasta was a HUGE hit at our house! It took some convincing, but my VERY picky 13 year old daughter actually tried it….and loved it…..and ate all of the leftovers the next day. Considering that she will not eat spinach or artichokes….this was a big win! I think it was all of the cheesy goodness that changed her mind. Either way, don’t take my word for it….give it a try! It’s absolutely delicious! 🙂
Looking for more Instant Pot pasta recipes? Check out some of our favorites!
Instant Pot Shrimp Scampi Linguini
Instant Pot Tuscan Chicken Pasta
Instant Pot Crack Chicken Pasta
Instant Pot Chicken Fettuccini Alfredo
Tips for making Instant Pot Chicken, Spinach and Artichoke Pasta:
- If liquid starts to come out when you release the pressure, don’t panic. It happened to me and I simply closed the valve and let some of the additional pressure naturally release on it’s own.
- I recommend using fresh spinach but you can use frozen as well. However, since frozen spinach has quite a bit of liquid in it, you will need to drain the spinach very well before adding to the recipe.
- If you want to add an extra little kick of spice to the Instant Pot Chicken, Spinach and Artichoke Pasta, add additional pepper jack cheese or substitute it for either the parmesan or the mozzarella cheese. My vote would be to just add more instead of substituting, but that’s my own preference. I just LOVE cheese!
How to make Instant Pot Chicken, Spinach and Artichoke Pasta:
- Turn Instant Pot on Saute on high.
- Add 1 teaspoon olive oil.
- Add chicken and garlic.
- Add salt and pepper.
- Saute chicken until lightly brown, about 5-6 minutes, do not cook fully.
- After chicken has partially browned add spinach and artichokes and stir.
- Add pasta, do not stir.
- Add chicken broth.
- Press down pasta, do not stir.
- Press cancel.
- Add pressure cooking lid and move valve to seal position.
- Pressure cook on high for 3 minutes.
- Once timer beeps, natural release pressure for 3 minutes then quick release all pressure. If liquid starts to come out of the valve, close valve and continue to natural release for a couple of extra minutes.
- Open the lid.
- Stir (do not panic if there is too much liquid. Additional liquid will evaporate when you add additional ingredients).
- Add in mayonnaise, sour cream and cream cheese.
- Stir until all ingredients are evenly combined.
- Add in mozzarella, parmesan and pepper jack cheese.
- Stir until well combined
- Serve and enjoy!
Ingredients for making Instant Pot Chicken, Spinach and Artichoke Pasta:
- 1 teaspoon olive oil
- 2 large chicken breasts cut into one inch cubes
- 1 8 ounce bag of fresh spinach, rinsed
- 2 14 ounce cans artichokes, drained
- 1 tablespoon minced garlic
- ½ cup sour cream
- ¼ cup mayonnaise
- 4 ounces cream cheese, room temperature or cut into cubes
- 12 ounces Mozzarella cheese
- 8 ounces Parmesan cheese, shredded
- 8 ounces Pepper Jack cheese
- 3 cups chicken broth
- 1 pound dried pasta of choice (I am using Cellentani)
- Salt and pepper to taste
Instant Pot Chicken, Spinach and Artichoke Dip Pasta
Print Recipe Pin RecipeServings: 8
Calories: 807kcal
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Equipment
Ingredients
- 1 teaspoon olive oil
- 2 chicken breasts (large and cut into one inch cubes)
- 8 ounces fresh spinach (rinsed clean)
- 28 ounces artichokes (canned and drained)
- 1 tablespoon garlic (minced)
- ½ cup sour cream
- ¼ cup mayonnaise
- 4 ounces cream cheese (room temperature or cut into small cubes)
- 12 ounces mozzarella cheese (shredded)
- 8 ounces parmesan cheese (shredded)
- 8 ounces pepper jack cheese (shredded or cut into cubes)
- 3 cups chicken broth
- 1 pound pasta-dried (I used cellantani shaped pasta-corkscrews)
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Turn Instant Pot on Saute on high.
- Add 1 teaspoon olive oil.
- Add chicken and garlic.
- Add salt and pepper.
- Saute chicken until lightly brown, about 5-6 minutes, do not cook fully.
- After chicken has partially browned add spinach and artichokes and stir.
- Add pasta, do not stir.
- Add chicken broth.
- Press down pasta, do not stir.
- Press cancel.
- Add pressure cooking lid and move valve to seal position.
- Pressure cook on high for 3 minutes.
- Once timer beeps, natural release pressure for 3 minutes then quick release all pressure. If liquid starts to come out of the valve, close valve and continue to natural release for a couple of extra minutes.
- Open the lid.
- Stir (do not panic if there is too much liquid. Additional liquid will evaporate when you add additional ingredients).
- Add in mayonnaise, sour cream and cream cheese.
- Stir until all ingredients are evenly combined.
- Add in mozzarella, parmesan and pepper jack cheese.
- Stir until well combined
- Serve and enjoy!
Notes
- If liquid starts to come out when you release the pressure, don't panic. It happened to me and I simply closed the valve and let some of the additional pressure naturally release on it's own.
- I recommend using fresh spinach but you can use frozen as well. However, since frozen spinach has quite a bit of liquid in it, you will need to drain the spinach very well before adding to the recipe.
- If you want to add an extra little kick of spice to the Instant Pot Chicken, Spinach and Artichoke Pasta, add additional pepper jack cheese or substitute it for either the parmesan or the mozzarella cheese. My vote would be to just add more instead of substituting, but that's my own preference. I just LOVE cheese!
Nutrition
Calories: 807kcal | Carbohydrates: 58g | Protein: 52g | Fat: 42g | Saturated Fat: 21g | Cholesterol: 140mg | Sodium: 1554mg | Potassium: 1052mg | Fiber: 8g | Sugar: 4g | Vitamin A: 3695IU | Vitamin C: 27mg | Calcium: 885mg | Iron: 4mg
Nutrition information is provided as a courtesy and is an estimate only.
Have you tried this recipe? Let us know how it turned out in a comment below!
