Instant Pot Chicken Sugo Rigatoni with Ricotta – Recipe! Image 1
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Instant Pot Chicken Sugo Rigatoni with Ricotta – Recipe!

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I still adore my Instant Pot.  There are so many easy recipes to create in this great kitchen tool and making a delicious pasta dinner is one of them.  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 come out al dente.  This Chicken Sugo with Ricotta cheese is simple perfection and just another great meal pasta meal made effortlessly.

My quick chicken sugo is made with cooked leftover chicken or rotisserie chicken, and a big 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 for the time it takes for the Instant Pot to build steam and to let it release.  Tomatoey rigatoni coated with shredded chicken and onions and served with a big dollop of creamy white ricotta.  You couldn’t ask for a better weeknight meal.  These bowls I found on Amazon.com for pasta night and I think they make this dish pop and they’re not very expensive.

Instant Pot Chicken Sugo Rigatoni with Ricotta – Recipe! Image 2

Ingredients

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

(Serves 4)

Instant Pot Chicken Sugo Rigatoni with Ricotta – Recipe! Image 3

Instant Pot Chicken Sugo Rigatoni with Ricotta – Recipe! Image 4

To Prepare:

  1. In an Instant Pot or electric pressure cooker, add 2 teaspoons olive oil and sliced onions.  Sauté for 3 minutes, turn off heat.
  2. Add tomatoes and stir.  Break tomatoes apart with wooden spoon.  Add chicken, rigatoni, and butter, stir.
  3. Place lid on top and seal.  Cook on high pressure for 6 minutes.  Let pot release naturally for 3 minutes, then manually release steam.
  4. Remove lid and stir.  Spoon into bowls and top with a big dollop of ricotta cheese.  Enjoy!

 

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