Instant Pot Chicken and Feta Pasta скачать в хорошем качестве

Instant Pot Chicken and Feta Pasta

Dinner doesn’t get much easier than this. I was intrigued by the tiktok baked feta pasta (I know I’m so far behind) and, of course, I had to figure out how to make it work for the Instant Pot. Adding protein and spinach is an easy way to make it a complete meal. Absolutely delicious and now I have another go-to recipe for those nights when I just need to make something quick and tasty for dinner. #fetapasta #instantpot #chickenpasta **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: 2 TB olive oil 1 lb chicken thighs, cut into 1” pieces 6 garlic cloves, minced 1 tsp dried basil 1 tsp dried oregano ½ tsp salt ¼ tsp black pepper ¼ tsp red pepper flakes 2 cups chicken broth, separated (½ cup to deglaze, 1½ added later) 1 pint grape tomatoes 8oz uncooked short/medium pasta (cavatappi in the video) 8oz brick feta cheese 5oz baby spinach (or kale or mix with fresh basil or mint) Instructions: 5 mins manual/high + QPR 1. Heat the pot on sauté mode and add olive oil when the display reads “HOT.” Then add the chicken and stir. Cook for a few minutes, stirring occasionally until no pink is showing on the outside. 2. Add garlic and cook for just another minute. Then add the basil, oregano, salt, black pepper, and red pepper and stir for another minute. 3. Add just ½ cup of broth to deglaze the pot. Make sure to scrape up any stuck-on brown bits from the bottom. 4. Add the grape tomatoes and remaining 1½ cups broth and stir to distribute everything evenly. 5. Layer pasta evenly over the top, pressing the pasta down into the liquid without stirring up the bottom. The pasta doesn’t need to be submerged – it just needs to be in contact with the liquid which will boil and steam upwards to cook the pasta. 6. Place the feta brick on top of the pasta. Do not stir. 7. Lock and seal the lid and cook on manual/high pressure for 5 minutes followed by a quick pressure release. 8. Stir in spinach until just barely wilted and feta is mixed into the pasta. Then place the lid loosely on the pot (still on “KEEP WARM”) and let it sit for 10-15 minutes until the sauce absorbs and thickens. The spinach will finish wilting during this time. 9. Stir, serve, and ENJOY! Afterthought: This was so shockingly delicious that I can’t believe it’s taken me so long to try it! Yum! Can’t wait to have some for lunch tomorrow!