This Instant Pot Creamy Chicken and Pancetta Rigatoni Pasta
It’s super easy and quick. You could also use penne but there is something a bit luxurious about rigatoni, isn’t there? Probably the fact that rigatoni is not a pasta shape that I buy all that often, yet it’s easily available at UK supermarkets.
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Quick overview of the recipe, recipe card is below:
A bit of sautéing followed by adding the rest of the ingredients and closing the lid. That’s it!
Open the lid and add the cream and mustard and it’s looking good!
Serve with fresh parsley
Now, filling rules: don’t forget that if you want to double this recipe, you can NOT go over the
Whether you double or halve this recipe, same timings apply.
Another thing to know about pasta is that pasta that is dusted with flour can splatter when doing a quick pressure release after pressure cooking.
If you think your pasta might be coated with flour, then you can reduce the pressure cooking time and increase the natural pressure release time before doing a quick pressure release, to help with that.
I sometimes do 1 minute pressure cooking time for pasta and increase the time it has on Natural Pressure Release, this gives me time to leisurely gather crockery, cutlery
You could also do a controlled / gradual quick pressure release, if you find it starts to splatter during quick pressure release, close the valve again or open little by little.
Just never cover the valves with a tea towel.
Whether you are new to the Instant Pot world or a seasoned potter, it’s worth joining my Facebook group Pressure Cooking UK with Feisty Tapas. I’ve been adding a few new videos there.
Also, if you’re new to Instant Pot, make sure you download the Beginners’ Guide.
I do hope you like this Instant Pot Creamy Chicken and Pancetta Rigatoni Pasta.
Instant Pot Creamy Chicken and Pancetta Rigatoni Pasta
- Instant Pot
- 80 g pancetta diced (both smoked and unsmoked will work)
- 2 chicken breasts diced in biggish chunks (I tend to prefer pressure cooking with chicken thigh fillets but had breasts to use up)
- 1 tbsp Worcestershire sauce
- 1 tbsp mixed herbs
- 125 g rigatoni
- 250 ml water next time I'd use stock if I had any, even better the 250 ml water with a heaped teaspoon of my vegetable stock paste concentrate, see Notes section below for link to recipe
- 1.5 tbsp grain mustard
- 2 tbsp double cream approx, do it to your own personal taste
- Fresh parsley chopped
- Sauté the pancetta in a little extra virgin olive oil. Then add the chicken to brown, stirring regularly. Add Worcestershire sauce and mixed herbs and stir. Add water and pasta, stir then make sure the bottom is deglazed by scraping any caramelised burnt-on bits off the bottom of the inner pot with the help of a wooden spoon.
- Check the sealing ring is in place properly by pressing it down section by section following its circumference a few times. Lock the lid in. Steam release handle pointing to Sealing.
- Press the Manual / Pressure Cook button and programme 4 minutes with the – and + buttons. When the pressure cooking cycle finishes and your Instant Pot beeps, let it do 2 minutes NPR* (Natural Pressure Release) followed by a QPR (Quick Pressure Release).
- Once all pressure has been released and the float valve has popped down, open the lid and stir in 1.5 tbsp grain mustard and double cream (about 2 tbsp worth, just do it to taste). We all have different tastes in pasta. If it's not cooked enough for you, just put the lid back on and let it be, pasta and rice both keep cooking in the residual heat.
- Sprinkle with freshly chopped parsley