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–+ servings
Instant Pot Rasta Pasta

Instant Pot Rasta Pasta for a Flavor-Packed Dinner Night

This Instant Pot Rasta Pasta delivers a tropical escape right to your table with vibrant flavors and quick prep.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Pasta
Cuisine: Caribbean
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 oz Penne or Fusilli opt for gluten-free pasta if needed
For the Protein
  • 1 lb Chicken Breasts substitute with shrimp, tofu, or mixed beans for alternatives
For Sautéing
  • 2 tbsp Olive or Vegetable Oil essential for sautéing
For the Vegetables
  • 1 medium Red Pepper feel free to use green bell peppers as an alternative
  • 2 cloves Garlic minced; garlic powder can be used as a substitute
For the Sauce
  • 15 oz Tomato Sauce foundation of the dish
  • 2 tbsp Jerk Seasoning adjust according to your spice tolerance
  • 2 cups Chicken Stock substitute with vegetable stock for vegetarian version
For Creaminess
  • 1 cup Heavy Cream coconut milk works for a lighter or dairy-free version
  • 1/2 cup Parmesan Cheese can substitute with nutritional yeast for a vegan option
For Seasoning
  • to taste Salt
  • to taste Pepper

Equipment

  • Instant Pot

Method
 

Step-by-Step Instructions
  1. Begin by setting your Instant Pot to the 'Sauté' function and adding a splash of olive or vegetable oil. Once the oil is hot, add diced chicken breasts. Sear for 2-3 minutes until the chicken is browned, tossing occasionally. Season with salt and pepper.
  2. Toss in sliced red pepper and chopped green onions, stirring together. Sauté for an additional 2-3 minutes, allowing the vegetables to soften.
  3. Stir in the minced garlic and jerk seasoning, cooking for another minute until fragrant. Stir continuously to prevent the garlic from burning.
  4. Pour in the chicken stock and tomato sauce, scraping up any browned bits from the bottom to maximize flavor.
  5. Add your pasta, ensuring it's fully submerged in the sauce mixture. Cancel the 'Sauté' function.
  6. Seal the Instant Pot lid and set it to 'Manual' or 'Pressure Cook' for 4 minutes for al dente pasta.
  7. Once cooking is complete, perform a quick pressure release by turning the valve. Open the lid to reveal your Instant Pot Rasta Pasta.
  8. Stir in the heavy cream and Parmesan cheese, allowing them to melt into the pasta sauce. For thicker sauce, set the pot back to 'Sauté' for a few minutes.
  9. Taste and adjust seasoning with additional salt and pepper if needed. Serve hot, garnished with extra green onions and Parmesan cheese.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 70gProtein: 35gFat: 20gSaturated Fat: 10gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 60mgCalcium: 150mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. For longer storage, freeze in individual portions for up to 2 months. Reheat on low heat or in the microwave, adding a splash of cream if sauce thickens during storage.

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