INSTANT POT CHICKEN MARINARA is another great time-saving week night meal that is both budget conscious and crowd-pleasing as well!
Yes, that’s gluten free rice based pasta under that chicken. Since some of you will be very distracted by said noodles, let’s just get that on out there. Fortunately my family tolerates gluten free grains and while I tend to limit corn (the actual devil), rice is a pretty innocuous grain for my tribe. Add that to the fact that my kids are Active with a capital “A” and you understand I gotta keep those carbs coming!
Now that THAT’S out of the way, let’s talk about the most delicious chicken sitting atop that pasta. So tender, so juicy, so FREAKIN’ FAST Y’ALL! I had 2 pounds of boneless chicken breasts, a jar of marinara, my PALEO CHEESE recipe, and a package of gf pasta and BOOM, dinner.
You can cook your pasta in less time than the chicken takes to prepare and you’ve got a full meal on the table in about 20 minutes. It’s seriously insane. Don’t forget you can use a paleo friendly pasta like THIS homemade one I wrote a few years ago or THIS one that is almond flour based.
If you haven’t been counting down like I have, my new book, AFFORDABLE PALEO COOKING WITH YOUR INSTANT POT is only a few months away! It has 74 new recipes for your IP that are all paleo, 90% 21 Day Sugar Detox compliant, 100% nut free, 90% egg free, and completely free of sweeteners and paleo flours! I can’t even wait to share it with you, but in the meantime, make this Instant Pot Chicken Marinara to tide you over. Got it? Mkay. So stop stressing over dinner and make it in a snap. Your people will thank you and you’ll have more time for Real Housewives.
PrintINSTANT POT CHICKEN MARINARA
Ingredients
- 2 pounds boneless chicken breasts
- 1, 24 ounce jar no sugar marinara sauce
- 1 tablespoon minced garlic
- 1 batch Vegan Cheese if desired
- Parsley to garnish
- Zoodles or Paleo pasta noodles if desired
Instructions
- Pour the marinara sauce into your Instant Pot and place your chicken breasts directly into the sauce
- Add in the garlic and secure the lid of your Instant Pot, closing off the pressure valve
- Press the Pressure Cook/Manual button and adjust the time with your +/- buttons until 15 minutes is reflected
- Allow the chicken to cook while you prepare your pasta (if desired), and have your “cheese” ready to roll
- Once the cooking cycle completes, quick release the pressure valve and remove the lid once safe to do so
- Serve the chicken and sauce over your noodles (or zoodles) right away OR ALTERNATIVELY… if you are using the “cheese” recipe, transfer the pasta, chicken, then sauce into a casserole dish and spoon some of the “cheese” on top
- If you’d like, slide your plate into a conventional oven to quickly bake the cheese under your broiler for just a couple minutes and then serve hot, garnished with parsley
Hello. I put two frozen chicken breasts and half a jar of marinara sauce. Coke’s for 15 minutes pressure cooker. The chicken turned out tough. What did I do wrong. Thanks
It’s possible since your chicken breasts for frozen, that it took longer for your Instant Pot to come to pressure, thereby even though the cook time you designated was 15 minutes, it may have cooked much longer. I know there are a few variations between models as well.
Just wondering if the recipes in your new IP book can be adapted to the IP Mini? I follow a Paleo diet, but live alone so I bought the 3 quart IP. Thanks!!
Some of them can definitely be made in the smaller one. Not all since some use bigger cuts of meat.
Do I need to add water?
No, you don’t!
Followed to a T but still got a burn error. Removed everything, cleaned the pot, tried again and as soon as it came to pressure I got burn error again. Any suggestions?
Which IP model do you have? I think there are some that tend to get the burn error more than others. The solution in this case would be to add more water to thin the sauce because I think the burner is getting too hot.
Looks delish! How would I adjust the recipe for boneless chicken thighs? Thanks. Can’t wait for dinner!
Should be the same cook time!
How long to set time to do this recipe using slow cook? Thanks.
Probably 3-4 hours on high but I haven’t done it personally in the slow cooker
Hi, Jennifer! I’m planning to make this for our Valentine’s Day celebration. I believe we have the same IP. Do you think I could double this? I made your beef stew last month (which turned out delicious by the way) and doubled the recipe (it was right at the max line) and when I did the quick release juices shot out the valve as well (I had a rag handy ; ). I’ve had this happen on quick release recipes before even when it wasn’t as full. Not understanding how that works. My main question though, would it be safe to double this? : )
You should be able to double. I think since it has less liquid than the stew it shouldn’t sputter but be sure to look at the fill line inside your IP!
Hi. I tried this 3 separate times and got burn error all times. I added a half a cup of water the last time but still burn error. It smelled sooooo good but no go. Help?
Which IP do you have? I think there is one that is especially prone to the burn error and I don’t know why.
I have cooked this twice and we love it! I tweaked it a bit by adding a little cayenne pepper and an onion. It’s kind of a Cajun spin on it!
Sounds great!