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  • 2 tablespoons olive oil
  • kosher salt and freshly floor black pepper
  • 1/2 teaspoon garlic powder
  • 2 massive rooster breasts about 1.5 kilos whole
  • 4 cloves of garlic minced
  • 1 quart low sodium rooster broth
  • 1 pint heavy cream
  • 1 pound of raw penne pasta
  • 8 ouncesof freshly shredded actual parmesan cheese
  • flat leaf parsley minced for garnish


  1. Season rooster breasts with salt, pepper and garlic powder.
  2. Set 6 Qt On the spot Pot to Saute perform and hit Alter button till Extra is lit. This heats On the spot Pot to highest warmth for searing.
  3. Add olive oil to On the spot Pot and sear rooster breast in On the spot Pot for a number of minutes on each side till evenly browned.
  4. Take away rooster from pot and put aside to be added again in with the remainder of the components.
  5. Add garlic to pot and cook dinner for about one minute.
  6. Add rooster broth and use wood spoon to scrape up browned bits from the underside of the pot.
  7. Add heavy cream, raw pasta, a teaspoon of kosher salt and several other turns of freshly floor pepper.
  8. Return rooster breasts to On the spot Pot and stir all components collectively.
  9. Hit off button to finish Saute perform, then lock lid in place with Strain valve set to sealing.
  10. Cook dinner on Handbook, Excessive Strain for six minutes. On the spot Pot with take 10-15 minutes to return to strain after which countdown from 6 minutes.
  11. As soon as cooking is full, use Fast Strain Launch.
  12. Since we’re cooking a pound of pasta, there could also be some starches and liquids that begin to splatter. If that occurs, use wood spoon or an oven mitt to shortly shut strain valve. Wait one minute and take a look at once more.
  13. As soon as strain pin drops, unlock lid and take away rooster breasts. Use a meat thermometer to make sure they’ve reached 165 F levels. Put aside to relaxation.
  14. Stir pasta and cream combination collectively and slowly add in freshly grated parmesan cheese.
  15. Slice rooster breast and mix with pasta.
  16. Serve with further freshly floor pepper, shredded parmesan and chopped flat leaf parsley.

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