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Instant pot Italian noodle casserole

Splash olive oil
4 boneless skinless chicken thighs, fat cut off and cut into bite size pieces
8 oz sliced baby Bella mushrooms
1 tsp minced garlic
1/2 cup diced onion
1 tsp (at least – one good shake) basil
24 oz bottle spaghetti sauce – Classico tomato basil
2 c water
2 c rotini noodles
3/4 cup grated cheese – combination of Parmesan and grated Mexican blend

Turned instant pot to sauté and added a splash of olive oil.  When hot, browned chicken pieces a couple minutes, added onion and garlic for a few more minutes, then mushrooms and cooked until volume reduced about half. Then added spaghetti sauce and basil and water, stirred well, added pasta and made sure all pasta was fully submerged. Turned pot to manual high pressure mode for 10 minutes. Quick release and then stir in cheese.

Result – noodles cooked and not too much extra liquid. Taste was fine but a bit bland.  Think the cheese sort of kills the tanginess. Will have to think about how to get the thickness added by the cheese and also get more punch. But, was easy and would do again.


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