Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon oil (vegetable, corn, or canola)
  • 1 large chicken breast (cut into 1-inch pieces )
  • 2 cups (150 grams) mushrooms (sliced)
  • 2 cloves garlic (minced)
  • 1 teaspoon thyme
  • 1 teaspoon rosemary
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground black pepper
  • ½ teaspoon salt
  • 10 oz (300 grams) tagliatelle or fettuccine pasta
  • 2 cups (500 ml) chicken or vegetable stock
  • 5 oz (150 grams) cream cheese (softened)
  • 1 cup (200 grams) mozzarella (shredded - optional)

Instruction

  • Set the Instant Pot on the SAUTE setting, and heat the oil.
  • Add the diced chicken pieces, and cook them for a couple of minutes.
  • Add mushrooms if using, followed by the garlic, herbs, nutmeg, salt, and pepper.
  • Add the pasta and cover with chicken or vegetable stock. Gently press the pasta with a spatula so that it's fully covered in liquid (if not, then add more stock of water).
  • Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 5 minutes at high pressure. The Instant Pot will take around 5 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam.
  • Carefully remove the lid, and stir in the cream cheese and shredded mozzarella. Stir until the cheese has completely melted. Give the sauce a taste, and adjust the seasonings to your preference.