Pressure Cooker Chicken Carbonara
This is a lovely quick one pot meal.
This recipe includes chicken in the pasta to make a filling and hearty meal that is also full of flavor.
Ingredients
- 8 Short Bacon (diced)
- 1 Tablespoon Olive oil
- 2 Garlic Cloves (crushed)
- 3 Cups Spiral/Penne Pasta (uncooked)
- Enough Chicken Stock to barely cover the uncooked Pasta
- 4 Chicken Thighs (diced to bite size)
- 2 Eggs plus 2 Egg Yolks
- 1/3 Cup thickened cream
- 1/2 Cup grated parmesan cheese
- 1/3 Cup Finely chopped fresh parsley
Step 1
Add the Olive Oil, Diced Bacon & Crushed Garlic to the Pressure Cooker and cook until the bacon is crispy. Be careful not to burn the Garlic. Remove and set aside.
Step 2
Place the uncooked Pasta in the Pressure Cooker with barely enough Chicken Stock to cover it. Placed Diced Chicken on top of the Pasta. Bring to boil on High Heat, lock on lid and bring to pressure using Setting 2. Once at pressure reduce heat to Low and cook for 10 minutes. Quick Release.
Step 3
While the Pasta & Chicken is cooking, Whisk in a separate bowl the Eggs, Egg Yolks & Thickened Cream.
Step 4
After the Pressure Cooker Lid is removed return the pot to Medium Heat and stir in the Egg & Cream Mixture and cook for 2-3 Minutes.
Step 5
Add the Crispy Bacon, Grated Parmesan, Chopped Parsley stir and serve.
Chef’s Tips
Double the recipe in the 7 Litre Pressure Cooker for a Family Serve (Cooking time should be the same).
Pressure Cooker Chicken Carbonara
Ingredients
- 8 Short Bacon (diced)
- 1 Tablespoon Olive oil
- 2 Cloves Garlic (crushed)
- 3 Cups Spiral/Penne Pasta (uncooked)
- Enough Chicken Stock to barely cover the uncooked Pasta
- 4 Chicken Thighs (diced to bite size)
- 2 Eggs (plus 2 Egg Yolks)
- 1/3 Cup thickened cream
- 1/2 Cup parmesan cheese (grated)
- 1/3 Cup parsley (Finely chopped fresh)
Instructions
- Add the Olive Oil, Diced Bacon & Crushed Garlic to the Pressure Cooker and cook until the bacon is crispy. Be careful not to burn the Garlic. Remove and set aside.
- Place the uncooked Pasta in the Pressure Cooker with barely enough Chicken Stock to cover it. Placed Diced Chicken on top of the Pasta. Bring to boil on High Heat, lock on lid and bring to pressure using Setting 2. Once at pressure reduce heat to Low and cook for 10 minutes. Quick Release.
- While the Pasta & Chicken is cooking, Whisk in a separate bowl the Eggs, Egg Yolks & Thickened Cream.
- After the Pressure Cooker Lid is removed return the pot to Medium Heat and stir in the Egg & Cream Mixture and cook for 2-3 Minutes.
- Add the Crispy Bacon, Grated Parmesan, Chopped Parsley stir and serve.
Notes
