Instant Pot Chipotle Chicken Pasta Recipe

🧂 Ingredients

• 2 boneless skinless chicken breast cut into

  1-inch chunks
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoon butter
• 1 yellow bell pepper

  diced
• 1 red bell pepper

  diced
• 1/2 yellow onion

  diced
• 3 garlic cloves

  minced
• 2 tablespoons olive oil
• 1/4 cup honey
• 1 1/2 cups water
• 1 16-ounce box penne pasta
• 3 tablespoons chipotle pepper sauce from canned adobo peppers
• 1 pound fresh thin asparagus

  chopped into quarters
• 1 cup frozen peas
• 2 cups heavy cream
• 6 ounces shredded parmesan cheese
• Cilantro for garnish

  optional

Instructions

• 1 Combine chicken, lemon juice, salt, and pepper in a bowl. Stir and set aside.
• 2 Press saute button on instant pot and then press less.
• 3 Add butter to instant pot and melt.
• 4 Mix in bell peppers and onions and cook until just translucent.
• 5 Add garlic and cook an additional 30 seconds.
• 6 Remove pepper mixture and set aside.
• 7 Add olive oil and chicken to instant pot. Cook until chicken is browned, about 3
  minutes.
• 8 Pour in the honey and stir, cooking an additional 5 seconds.
• 9 Remove the chicken mixture and set aside.
• 10 Add 1 1/2 cups of water to the Instant pot and deglaze the bottom of the pot.
  Make sure there isn't any food stuck to the bottom of the pot.
• 11 Add penne pasta, chipotle pepper sauce, chopped asparagus, and peas to instant
  pot. Do not stir.
• 12 Close the lid and set the pressure release valve to sealing.
• 13 Press the manual or pressure cook button and cook on high pressure for 5
  minutes.
• 14 Quick release pressure.
• 15 Open the pot, and whisk in the heavy cream and parmesan cheese until fully
  combined and cheese is melted.
• 16 Press the saute button. Mix in pepper mixture and chicken.
• 17 Cook until heated through, about 3 minutes.
• 18 Top with cilantro and serve.

Nutrition Info