I did it.
I finally made my own Instant Pot recipe.
I was nervous.
I still get nervous EVERY TIME I USE THIS DARN THING!
If you missed my INSTANT POT: FIRST TIME REVIEW post, that’s where I discuss my love/uncertainty/optimism/skepticism of the Instant Pot.
I was originally going to make this recipe on the stove top, but then decided it had all the components of a solid Instant Pot recipe, so I tried that instead. The results? A really delicious dinner! Now, I loved how easy this was and I literally put everything in and walked away. That is such a PRO to the Instant Pot. The negative is that it isn’t “instant”. My pot took 15 minutes to pressurize, cooked for 15 minutes, released the pressure for 8 minutes and then sauteed another 10 minutes. All in all, it took me 48 minutes from beginning to end. That being said, I didn’t have to babysit it much and it was easy to clean up after (one pot!). I’m going to keep playing around with recipes, so hopefully, this is the first of many good ones.
Here you go, my first Instant Pot recipe 🙂 …
This recipe serves four to six.
1 onion, chopped
about 2 cups of mushrooms (we used cremini), sliced
Extra Virgin Olive Oil (EVOO)
salt and pepper
2 pounds boneless skinless chicken breasts (not frozen)
2 cups chicken stock
1 (10 oz) can cream of mushroom soup
1 (4 oz) jar of chopped pimentos, drained
3/4 box of penne pasta (from a 16 oz box)
1 cup shredded cheddar cheese
½ cup grated Parmesan cheese plus a bit more to garnish
chopped parsley to garnish
In your Instant Pot on the saute setting, add in your chopped onion and mushrooms with a drizzle of EVOO (about 2 tablespoons). Saute about five minutes. Next, add in a big pinch of both salt and pepper along with your chicken breasts, stock, soup and pimentos. Place the lid on your Instant Pot and set it to the MANUEL setting for 15 minutes.
When your 15 minutes is over, allow your Instant Pot to depressurize. Remove the lid and change the setting back to saute. Using two forks, shred your chicken right inside your Instant Pot, then add in your pasta and both cheeses. Leave the lid off and stir occasionally for about 10 minutes or until the pasta is tender.
Serve in bowls, garnish with a little more Parm, parsley and enjoy!
I consider my first attempt a success. I hope you like it too!! xo