#instantpotpasta #instantpotchipotlechickenpasta #instantpotchickenpasta #cheesecakefactorycopycat #copycatcheesecakefactory
Ingredients Required:
Butter - 3 Tbsp
Boneless skinless chicken thighs -4 pieces or Boneless skinless breasts -2 pieces
salt- as required
Black pepper - AS required
Garlic - 3 pods
onion - 1 cup
Red bell pepper -1/2
yellow bell pepper - 1/2
Asparagus - 10-15
Penne pasta - 10 to 12oz
Water/Chicken Broth -1.5 to 2 cups
Adobo sauce - 3 tbsp
Fresh/frozen green peas - 1 cup
Heavy cream -1 0r 2 cup(s)
Parmesan cheese -1 /2 cup
Garnishing:
Cilantro leaves
Tortilla chips
Directions:
1. Sauté mode on to preheat. When hot, add oil/butter/ghee then add chicken and season it sautéing both sides till no longer pink. Remove from pot.
2. Add more butter then all the veggies. Sauté for 1-2 minutes depending on desires doneness then remove to a bowl.
3. Turn off sauté function. Add pasta, water, peas, and chili adobo sauce. Stir to deglaze pan. Add back chicken and top with vegetables. Put the lid on and seal, cooking on high for 3 minutes. When done, immediately release pressure and open pot. Remove chicken from pot and chop into cubes and add back to pot.
4. Add sautéed vegetables back to the pot. Add heavy cream and cheese. Stir everything together gently. Plate and garnish as desired.
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I am using Instant Pot Ultra 10 In 1 Multi-Use Programmable Cooker Size:6 QT for making this Instant Pot Chipotle Chicken Pasta.
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#spicychicken
with love,
Janani