One-Pot Chicken Fajita Pasta -creamy chicken fajita in Instant pot under 30 minutes
#instantpot #chickenfajitapasta #humasdiary #instantpotpasta
Serving Size: 1/8 of the recipe
Calories Per Serving: 429
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INGREDIENTS;-
1/4 cup olive oil
1 large sweet onion, sliced longways into strands
1 red bell pepper, sliced longways into strands
1 green bell pepper, sliced longways into strands
1 orange/yellow bell pepper, sliced longways into strands
1 tablespoon garlic, powder or minced
1.5 lbs pounds chicken breast, sliced longways into strands about 1/2-inch thick
1-ounce packet fajita or taco seasoning (you can use two packets if you want a more intense flavor)
3.5 cups chicken broth
1/2 cup tomato sauce or salsa
1 pound (1 box) penne pasta
1 teaspoon salt or to taste
1 teaspoon crushed chili flakes (optional)
1 tablespoon garlic powder
1 tbsp smoked paprika
1 tbsp mixed Italian herbs
2 cups (8-ounce bag) shredded cheese blend OR
5.2-ounce package Boursin herb cheese (any flavor)
Method;-
1.Add the oil to the Instant Pot.
2. Hit Sauté, add the onion(optional) and peppers and sauté for 2 minutes until slightly softened.
Then, take them out on a plate
3.Add the chicken and garlic sauté for another 3 minutes until it becomes pinkish-white in color (it should not be fully cooked).
4.Add all the seasonings reserve 1 tbsp parsley for the end garnishing.
5.Scrape the bottom of the pot to make sure none is sticking to it.
6.Pour in the broth and give everything a good stir, again, scraping the bottom of the pot to ensure nothing’s stuck on it and so that it’s all submerged in the broth.
7.Add the pasta BUT DO NOT STIR. Simply smooth it out so it’s submerged in the broth the best it can.
(NOTE: a lot of the pasta will definitely peak above the broth due to all the chicken in the pot, but don’t worry! It will cook perfectly since the chicken and veggies release liquids as they cook).
Secure the lid, move the valve to the sealing position, hit Keep Warm/Cancel and then and hit Manual or Pressure Cook at High Pressure for 6 minutes. Quick-release when done.
8.Give the finished pasta a stir so everything is mixed up. You’ll see some extra liquid in the pot – this is a GOOD thing as it serves as the base for the sauce!
9.Add heavy cream or sour cream.
10. Introduce the sauteed peppers back in the pot MIX WELL then add shredded cheese(Boursin/cream cheese)5 oz pack
11.Let it sit for a couple of minutes garnish with parsley
Serve in bowls and feel free to top with additional fixings! if desired
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instant pot fried rice https://www.youtube.com/watch?v=AEvWTv2LMOw&t=14s
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NOTES
I choose to add my peppers at the end because I don’t like them too mushy. Alternately you could saute your peppers on the stovetop on the saute mode as I did. I don’t really recommend pressure cooking peppers because they are a tender vegetable and get too soft. I used my 6 quart Instant Pot Duo. You can halve this recipe and make it in the 3 quart Instant Pot. You can also keep the recipe exactly the same and make it in the 8 quart Instant Pot.
ON THE STOVETOP
1.Heat oil in a large pot over high heat.
2.Add the bell peppers and onion, cooking until the onion is translucent.take them out of the pan.
3.Add chicken and cook until no pink are visible, then take the chicken out.
4. Add the chicken back to the pot with salt, pepper, chili powder, cumin, and garlic powder, stirring until evenly coated.
5. Add the milk and the penne, stirring constantly to prevent any pasta from sticking.
6. Cook for about 8-10 minutes until pasta is cooked and the milk has reduced to a thick sauce that coats the pasta.
7. Add the cheese and mix until melted.
8. Serve!
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