Instant Pot Pasta Chicken Puttanesca
- 2 tbsp canola oil
- 1 pound linguine pasta
- 1 pound chicken cooked and diced
- 1 cup water
- 1/2 cup kalamata olives halved
- 2 tbsp capers
- 1 tbsp pepper flakes dried
- 4 garlic cloves minced
- 16 oz. tomtoes chopped in their juices
- 1 tbsp brine
- 1 tbsp basil chopped
- 1 tbsp salt
- 1 tbsp pepper
Put oil, pasta and water in the instant pot and close the lid and set the instant pot to “Manual” and cook for 5 minutes at high pressure.
Release the pressure and keep them aside.
Add olive oil and all the other ingredients in the instant pot and Sauté for 1 minute.
Put boiled pasta and cooked chicken in the instant pot and mix well.
Cook for 1 minute and season with salt and pepper.
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