I still adore my Instant Pot, even after many years. There are so many easy recipes to create in this great kitchen tool and making a delicious pasta dinner is one of them. My Beef Rigatoni is a stand-out when cooked in an Instant Pot because it can hold up to the heavy steam with just a few minutes of cooking, and still remain al dente. This Chicken Sugo with Ricotta cheese is simple perfection and another great pasta meal made effortlessly.
My quick chicken sugo is made with cooked leftover chicken or rotisserie chicken, and a can of whole tomatoes. An onion is first sauteed for a couple of minutes – just to layer flavor, and then it’s a dump and go situation. Everything is tossed together and then cooked into a beautiful pasta meal in about 15 minutes. That’s counting the time it takes for the Instant Pot to build steam and release. Saucy tomato rigatoni coated in shredded chicken and onions served with a big dollop of creamy white ricotta sounds so good after a busy day, and you couldn’t ask for an easier weeknight meal.
1 white onion, sliced thinly
1/2 teaspoon dried oregano
1 teaspoon salt
pinch of red pepper flakes
28 ounce can whole tomatoes
1 1/2 cup cooked shredded chicken
12 ounces rigatoni or other large dry pasta
3 tablespoons butter
1 cup whole milk ricotta cheese
olive oil for cooking and drizzling
- In an Instant Pot or electric pressure cooker, add 2 teaspoons olive oil and sliced onions. Sauté for 3 minutes, turn off heat.
- Add tomatoes and stir. Break tomatoes apart with wooden spoon. Add chicken, rigatoni, and butter, stir.
- Place lid on top and seal. Cook on high pressure for 6 minutes. Let pot release naturally for 3 minutes, then manually release steam.
- Remove lid and stir. Spoon into bowls and top with a big dollop of ricotta cheese. Enjoy!