This creamy gluten and dairy free pasta dish is all about comfort, heartiness and ease, since it comes together so simply. Leave out the chicken and sub chicken broth if you’d like a vegan option!
8 ounces dried pasta of choice
1–1.5 lbs chicken breasts
3 tbsp olive oil, divided (2 tbsp for searing chicken and 1 tbsp for cashew cream sauce)
1/4 onion diced to sear with chicken (optional)
3–4 cups chicken broth
1 cup cashews
1 cup coconut cream
1 tbsp nutritional yeast
2–3 small garlic cloves
Salt & pepper
1 cup frozen peas
Season your chicken with salt and pepper, and set the Instant Pot to Saute and add 2 tbsp of neutral oil to heat. Once heated, saute the chicken breasts till lightly browned on each side and their juices begin to release, about 3-5 minutes per side. The chicken does not have to be cooked all the way through, we just want to get a nice sear.
While the chicken is searing, you can blend up the cashew cream sauce by combining the cashews, coconut cream, nutritional yeast, salt & pepper, olive oil & garlic. Blend until smooth and creamy and set aside.
Remove chicken from pot and slice into thin 1′ strips and return to the Instant Pot.
Add 8 ounces of dried pasta to the chicken, as well as 3-4 cups of chicken broth, enough to just cover the noodles. Press down the noodles into the chicken and broth to get it as well covered as possible.
Cover and seal the Instant Pot and set it to Manual high pressure and cook for 2-3 minutes; 3 minutes if you’re using a thicker, more dense noodle like a fettuccine or pappardelle, and 2 minutes for smaller, more delicate noodles like rotini.
When cooking is complete, use a manual quick release to depressurize the Instant Pot, and open the lid. Add the cashew cream and frozen peas and mix till combined and peas are tender. Serve and enjoy!
Keywords: Instant Pot Chicken Pasta, Dairy Free Alfredo, Instant Pot Creamy Chicken Pasta