Instant Pot Fajita Pasta Recipes
INSTANT POT FAJITA PASTA
Make and share this Instant Pot Fajita Pasta recipe from Food.com.
Provided by Jen in Victoria
Categories < 60 Mins
Time 38m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Select saute and adjust to More for high heat. Allow to heat until pot reads HOT. Add oil. When oil is hot add meat, tossing to coat well. Saute until cooked through.
- Add onions, bell peppers, and garlic, along with spices. Stir well to coat; stir often and cook until veggies are slightly tender, about 2 minute.
- Add broth, tomatoes with all its juices, and dry pasta to the pot. Cover and select Manual for 6 - 8 minute Once done, quick release the pressure. Liquid should be mostly absorbed.
- Serve and top each portion with grated cheese.
Nutrition Facts : Calories 389.2, Fat 12.6, SaturatedFat 5.2, Cholesterol 19.9, Sodium 772.5, Carbohydrate 58.8, Fiber 8.6, Sugar 4.7, Protein 12.9
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- Add olive oil, chicken, taco seasoning, garlic, onion, chicken broth, salsa and shells to the Instant Pot in that order, making sure to leave the shells sitting on the top of all the other ingredients.
- Cook on high pressure for 3 minutes, then do a quick release of the pressure. Instant Pot will take about 10-15 minutes to preheat, then pressure cook for 3 minutes.
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- To the Instant Pot, add oil, chicken, onion, garlic, salsa, fajita seasoning, salt, and stock. Give everything a good mix.
- Add the pasta, and make sure that it stays on top of the rest of the ingredients. If the stock is not covering it, add more stock/water so all of the pasta is covered (I added 2 tablespoons of water).
- Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 4 minutes at high pressure. The Instant Pot will take around 8-10 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam.
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- Add the oil to the Instant Pot, hit Sauté and Adjust so it’s on the More or High setting. After 3 minutes of heating, add the onion and peppers and sauté for 5 minutes, until slightly softened. Then, add the garlic and sauté for 2 minutes longer.
- Add the chicken and sauté for another 3 minutes until it becomes pinkish-white in color (it should not be fully cooked). Add in the fajita or taco seasoning and coat everything in it. Scrape the bottom of the pot to make sure none is sticking to it.
- Pour in the broth and give everything a good stir, again, scraping the bottom of the pot to ensure nothing’s stuck on it and so that it’s all submerged in the broth. Add the pasta BUT DO NOT STIR. Simply smooth it out so it’s submerged in the broth the best it can (NOTE: a lot of the pasta will definitely peak above the broth due to all the chicken and veggies in the pot, but don’t worry! It will cook perfectly since the chicken and veggies release liquids as they cook).
- Secure the lid, move the valve to the sealing position, hit Keep Warm/Cancel and then and hit Manual or Pressure Cook at High Pressure for 6 minutes. Quick release when done.
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- Preheat the cooker by selecting Saute. Wait 30 seconds and add 1 tablespoon olive oil, sliced peppers and onions. Saute 2-3 minutes, until they soften. Cancel Saute. Remove onions and peppers and keep aside for later.
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