- 2 TBSP olive oil
- 1 lb chicken breast cubed
- 1 medium onion diced
- 8 cloves garlic minced
- 2 cups chicken broth
- 28 oz can of crushed tomatoes
- 3/4 cup vodka
- 8-10 basil leaves ruffly chopped
- 6-8 sage leaves ruffly chopped
- 1 TBSP dried oregino
- 1 TBSP dried thyme
- 1 lb penne pasta
- 3/4 heavy cream
- 1/4 cup parmesan cheese plus more
- Chopped fresh parsley for garnish
Turn on instant pot to saute high setting. When IP reads hot add olive oil.
Add chicken to the pot. And stir occasionally till outside of chicken turns white.
Add in onion and garlic. Again stirring occasionally untill onions start to soften.
Add in chicken broth, vodka, and crushed tomatoes. Stir mixture and scrape any bits from the bottom the pot.
Stir in basil and sage.
Seal IP and cook on manual (high) pressure for 10 minutes. Then allow a 10 minute natural release.
After pressure is realised remove lid add penne pasta reseal IP and cook at manual (high) pressure for 4 minutes. Then quick release the pressure. Remove lid. Turn off IP so the pasta over cook.
Stir in heavy cream and parmesan cheese.
Plate and top with parsley and parmesan cheese.
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