This classic Italian dish comes together faster than ever thanks to your Instant Pot. It's loaded with all of our favorites--chicken, sweet peppers, mushrooms, and noodles--but it pressure cooks in just 8 minutes!

Source: Better Homes and Gardens


Credit: Jacob Fox

Recipe Summary

6 mins
46 mins
40 mins
6 cups + 4 cups pasta


Ingredient Checklist


Instructions Checklist
  • Sprinkle chicken with 1/4 tsp. of the salt and black pepper. In a 6-qt. electric pressure cooker use the sauté setting to brown chicken, half at a time, in 1 Tbsp. hot oil over medium-high heat. For a stove-top cooker, cook directly in the cooker. Remove chicken; drain off any fat. In the cooker heat remaining 1 Tbsp. oil over medium-high heat. Add onion, mushrooms, and remaining 1/4 tsp. salt; cook 4 to 5 minutes or just until tender, stirring occasionally. Add garlic; cook and stir 30 seconds. Remove cooker from heat; carefully add wine. Return to heat; simmer 5 minutes. Add tomatoes, sweet pepper, rosemary, crushed red pepper, and chicken to cooker. Lock lid in place. Set an electric cooker on high pressure to cook 8 minutes. For a stove-top cooker, bring up pressure over medium-high heat; reduce heat enough to maintain steady (but not excessive) pressure. Cook 8 minutes. Remove from heat. For both models, release pressure quickly. Open lid carefully.

  • Sprinkle with parsley. Serve with pasta.

Nutrition Facts

813 calories; fat 23g; cholesterol 320mg; saturated fat 5g; carbohydrates 66g; mono fat 10g; poly fat 5g; insoluble fiber 6g; sugars 12g; protein 80g; vitamin a 732.4IU; vitamin c 108.2mg; thiamin 0.9mg; riboflavin 1.2mg; niacin equivalents 25.3mg; vitamin b6 1.9mg; folate 158.8mcg; vitamin b12 2.1mcg; sodium 1062mg; potassium 1674mg; calcium 128mg; iron 8.1mg.