Instant Pot Rasta Pasta with Chicken скачать в хорошем качестве

Instant Pot Rasta Pasta with Chicken

This is, in a word, scrumptious! A light, but creamy chicken coconut sauce with just a hint of spicy jerk flavors throughout. And it’s so beautifully colorful! This is a highly recommended one pot meal with protein, carbs, and veggies. Inspiration: https://www.splendidtable.org/story/2... When I came across this recipe, I knew I needed to try it. But I also wanted to convert it to pressure cooking, adding meat, and lowering the heat so everyone at home can eat it, too. I love the heat, so I add chopped fresh chilies or hot sauce to my own bowl and Steve can leave those out and still enjoy the dish. And yes, I did top my bowl with a few grinds of black pepper. Highly recommend! **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!** IP MINI 3qt: https://amzn.to/3Jg3PAM IP Rio 4qt: https://amzn.to/46Vwowv IP Duo 6qt: https://amzn.to/434uiap Today’s Ingredients: 3 TB coconut oil 1½ lbs chicken thighs, 1” cuts 1 small red onion, chopped 2 -3 TB jerk seasoning, more or less to your taste (Badia Jamaican-Style in the video) 6 large cloves garlic, minced 1 TB dried thyme 2 cups chicken broth (Better-than-Bouillon and water in the video) 1 lb dry penne pasta (or similar size/shape) 2 cups coconut milk salt, to taste ¼ cup lime juice, more or less to your taste 4 medium bell peppers, seeded and thinly slice (red, yellow, green, orange) Optionals for serving: scallions, cilantro, fresh chilies, lime wedges, hot sauce, S&P, etc. Instructions: 1. Preheat the Instant Pot on the highest sauté setting. Add coconut oil when the display reads “HOT.” Then add chicken, red onion, and jerk seasoning. Cook, stirring once or twice, until the chicken is no longer pink on the outside. 2. Add garlic and thyme. Continue to cook, stirring continuously, for just another minute. No longer than a minute to avoid scorching the garlic. 3. Add 1 cup of chicken broth to deglaze the bottom of the pot. Make sure to scrape up any stuck-on browned bits during this step to avoid getting a “BURN” warning later. 4. Add the uncooked pasta over the top of the chicken and spread out in an even layer. 5. Add the coconut milk and use the remaining 1 cup chicken broth to swish out the container. 6. Lock and seal the lid and cook for 5 minutes on HIGH followed by a quick pressure release. 7. Stir to separate the pasta. Taste and adjust seasoning. This will depend on your preference if your jerk seasoning has any salt added. 8. Add lime juice and bell peppers. Stir to evenly distribute all the ingredients. 9. Cover loosely 10-15 minutes to soften the peppers and allow the sauce to thicken. 10. Serve with optional toppings and ENJOY!