Instant Pot Chicken Fajita Pasta

OH. MY. GOODNESS. If you have an Instant pot, you need to make this meal IMMEDIATELY. Especially if you’re starved for a good pasta dish – never fear!  My husband didn’t think this sounded that great, but after he tasted it he had one huge bowl and went back for seconds.  Having celiac disease for so long (and not having great options for gluten free pasta when I was diagnosed – there are MUCH better options now!) I have gotten away from pasta dishes – but no more!  If this is any indication of the deliciousness that I can have – I’m all for it!

Instant Pot Chicken Fajita Pasta

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 3-4 boneless, skinless chicken breasts, cut into cubes (about 1 inch in size or so)
  • 1 red onion, chopped/diced
  • 5 garlic cloves, minced (I used 5 tsp of minced garlic from the store)
  • 2 Tbsp olive oil
  • 3 Tbsp fajita or taco seasoning, divided in half (I use Trader Joe’s)
  • 1 cup low sodium chicken broth
  • 2 bell peppers, seeded and diced (any color – I used 1 red and 1 green)
  • 5 oz can diced tomatoes (no salt added!) – DO NOT DRAIN
  • 4oz can diced green chiles (see photo below for which one I used), optional (this adds a kick – and we loved it!)
  • 8oz dry, gluten free penne pasta (see photo below for the brand I used)
  • Red pepper flakes, optional, to taste
  • Shredded cheddar cheese (optional, for topping)
  • Avocado slices (optional, for topping)
  • Hot sauce (optional, for topping)

Directions

  • Add olive oil (2 Tbsp) to instant pot, set to “Suate”, and allow to oil to heat. Once hot, add chicken and ½ taco seasoning (1.5 Tbsp).  Stir well to coat, and cook until chicken is white
  • Add onions, garlic, bell peppers, and the rest of the seasoning (1.5 Tbsp). Stir well to coat, and continue stirring drequently until vegetables are slightly tender – about 2-3 minutes
  • Add tomatoes (WITH juices – DO NOT DRAIN), chicken broth, diced green chiles, and dry pasta to the pot. Stir to mix well, place cover on instant pot, lock in place, and select Manual (or pressure cook) option for 6 minutes. Make sure valve is set to SEAL.
  • Once finished, quick release the pressure and remove cover (once all pressure is relieved). The juices should be mostly absorbed.  Stir to mix, then serve!  Add any of the optional additions to top it off, and enjoy!

Maker:S,Date:2017-10-14,Ver:6,Lens:Kan03,Act:Lar02,E-Y

Maker:S,Date:2017-10-14,Ver:6,Lens:Kan03,Act:Lar02,E-Y

I think this is going to become a frequent meal in our house – we both thought it was so good!  And soooo easy – did I mention how much I love my instant pot?!

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Enjoy! And as always, let me know what you think when you try it!

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Instant Pot Chicken and Veggie Soup

Okay, can I just say how much I LOVE my new Instant pot?!  Seriously!!  Meal prepping with is it a breeze, and I love throwing ingredients in and having a full meal prepared within minutes (especially when life gets chaotic!)   I’ve had so much fun playing with it!

I just started a new fitness program with a pretty strict nutrition plan, so I was happy to have this recipe work out well – it’s clean, healthy, gluten free (of course) and EASY!  Hubby approved (like I would share one with you that wasn’t! He’s my best taste tester!)

Throw these ingredients in and enjoy this yummy, hot soup just minutes later!

Instant Pot Chicken and Veggie Soup

  • Servings: 6ish
  • Difficulty: easy
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Ingredients

  • ½ red onion, chopped
  • 1 cup carrots, chopped
  • 1 cup celery, chopped
  • 2 cloves garlic, minced (or 2 tsp minced garlic)
  • 3 boneless, skinless chicken breasts, trimmed
  • 1 zucchini, chopped (I cut mine into half moons)
  • 16-18oz low sodium vegetable broth (I used 18oz, but I realize that’s an odd amount so feel free to cut back to 16oz, or add more in if you like it even more soup-y!)
  • 1 can diced tomatoes (do NOT drain)
  • 2 cups spinach
  • Sea salt and ground pepper, to taste

 

Directions

  • Spray inner pot of Instant Pot with olive oil cooking spray
  • Set instant pot to “Saute”, and add red onion, celery, and carrots. Saute for a few minutes, until onion is almost translucent
  • Add minced garlic and saute for a minute or two more
  • Turn Instant pot off. Add chicken, zucchini, tomatoes, and vegetable broth.  Place cover on Instant pot and lock in place; set to manual/pressure cook for 12 minutes (longer if using frozen chicken breasts). Make sure the steam release handle is set to “sealing”.
  • Quick release once cooking time is through. Once steam is released, remove chicken and shred.  Add spinach to the pot and allow to wilt while shredding the chicken.
  • Add shredded chicken back into the pot, stir to combine, and serve! Add sea salt and pepper to taste (may also add some cheese on top, if you’d like!

 

 

chickenveggiesoupConvenient, easy, and fast!! Hope you like this recipe as much as we did!!blogsig