PASTA PRESSURE COOKER RECIPES RECIPES

Steps:

• Set the Quick Cooker to SEAR press START. Heat 1 tbsp (15 mL) of the oil in the inner pot for 3 minutes. In a small bowl, toss the chicken with the rub to coat.Add half of the chicken and cook uncovered for 5–7 minutes, stirring once, or until the exterior is browned (chicken will not be cooked through). Remove the chicken from the inner pot.* Repeat with the remaining oil and chicken. Press CANCEL.Return the chicken to the Quick Cooker. Add the sauce, pasta, and water. Lock the lid and select the CUSTOM setting. Adjust the time to 5 minutes and press START.When the timer is up, press CANCEL. Press the steam-release button to manually release the pressure.Meanwhile, place the butter in a microwave-safe bowl and microwave on HIGH for 30–45 seconds, or until it’s melted. Stir in the panko  and microwave, uncovered, on HIGH for 30–45 seconds, or until the crumbs are lightly toasted; stir. Stir the Parmesan cheese into the pasta.* Top with mozzarella cheese and cover. Let it stand for 3–4 minutes. Top with toasted panko to serve.

Steps:

• In a medium mixing bowl, combine chicken broth and all-purpose flour. Whisk until smooth and set aside.
• Melt the butter in a 6-quart (6 L) electric pressure cooker turned to browning function. Add chopped onion and cook, stirring occasionally, until softened. Add sliced mushrooms and continue cooking for a further 1 minute.
• Pour in the broth mixture, then add dried pasta and cubed chicken. Stir well.
• Close the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 8 minutes.
• Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid. Stir in the heavy cream, then put the lid loosely on the pot. Set aside for 2 minutes.
• Remove cooked chicken and pasta from the pot and transfer to serving plates. Season to taste with salt and black pepper. Sprinkle with chopped fresh parsley. Serve hot.