Instant Pot Mini 3qt Spicy Chicken Pasta - Easy Dinner for One скачать в хорошем качестве

Instant Pot Mini 3qt Spicy Chicken Pasta - Easy Dinner for One

This is an awesome road map recipe to keep in your back pocket when you just want to make a small amount of food for yourself. Also very versatile as you can change up the protein and pasta shapes and season however with whatever you have on hand or prefer. This was the result of a fridge purge meal on a day when Steve was out and I just didn’t want to fuss with anything complicated. I quick-thawed a chicken thigh and grabbed bits and ends from the fridge and let’s just say I was happy happy! Key Elements: • Liquid requirements: 3qt pot requires a minimum ½ cup thin liquid to come to pressure. • Liquid to pasta ratio: Rule of thumb is 1 cup liquid (broth or water) to 4 oz uncooked pasta. A standard portion of pasta is 2 oz, but that’s never enough for me so I went with 3 oz in the video, therefore I use ¾ cups of broth. Scale your liquid up depending on how hungry or how much pasta you want to cook. • Veggie options: I had a wedge of cabbage to use up so that’s what’s in the video. But other great choices would be kale, mustard greens, collard greens. You could add more tender greens (like spinach) after cooking and let them wilt as the pasta sits. • Seasonings: I went basic with S&P for the video, but you could use something more interesting like Cajun, jerk, Montreal, Greek, etc. • Chilies: Totally optional! I used Thai chilies because they’re my favorite and I had a couple left to use up, but you can use whatever you like. Or just leave them out completely if you want to skip the heat. #spicy #instantpot #chickenpasta #noodles #chicken #cookingforone #dinnerforone **This video and description contain affiliate links. If you click on a product link, I will receive a small commission. This helps support the channel and allows me to make more videos. Thank you for the support!** Instant Pot Duo 6 Quart: https://amzn.to/2HqHlK1 Today’s Ingredients: 1 TB butter 1 chicken thigh, 1” pieces (about 6 oz in the video) ¼ tsp each salt and black pepper 2 scallions, chopped, whites and greens separated 2 garlic cloves, minced 2 Thai chilies, finely chopped ¾ cup chicken broth (Better-than-Bouillon and water in the video) 3 oz pasta of your choice, any short-medium shape (cavatappi in the video) 2 cups shredded cabbage 1 TB apple cider vinegar salt and pepper, to taste Instructions: 1. Heat the pot on the highest sauté setting and add butter when the display reads “HOT.” Add the chicken, salt, and pepper and cook until fully browned all over, stirring occasionally. This should take 4-6 minutes. 2. Add scallion whites, garlic, and chilies and stir for just another minute. 3. Add the chicken broth and deglaze the bottom of the pot. Make sure to scrape up any stuck-on browned bits to avoid a “BURN” warning later. 4. Layer the pasta over the top, spreading out as evenly as possible and pressing down into the liquid without stirring up the bottom. It’s okay if not all noodles are submerged. 5. Layer the cabbage over the top in an even layer and pour the vinegar over the top. 6. Lock and seal the lid and cook on high for 5 minutes followed by a quick pressure release. 7. Stir in the chopped scallion greens and give it a taste. Adjust seasoning as needed. Let sit for 10 minutes or so to allow any extra liquid to absorb. ENJOY!