This is a 360 Video – drag your mouse or finger on the video to look around. Or view in VR for best experience!
In this video, I filmed the whole process of making Mac and Cheese in the Instant Pot.
Instant Pot Creamy Chicken Pasta With Carrots + Side of Steamed Zucchini
Instant Pot Creamy Chicken Pasta With Carrots is a delicious dinner made in the Instant Pot pressure cooker with chicken, carrots, and pasta in a tomato “cream” sauce. Substitute Oat Milk instead of dairy for a non-dairy option.
For the pasta:
1 pound boneless skinless chicken breasts, cut up
1 tablespoon olive oil
1 tablespoon Italian Seasoning (or 1 tsp each of dried Oregano and dried Basil)
1/2 teaspoon sea salt
1 teaspoon garlic powder
1/4 teaspoon black pepper
5 to 8 carrots, washed, peeled and chopped
1 16-ounce box medium shell (or 500g box of dried penne) pasta, uncooked
1 24-ounce jar marinara sauce
3 cups water
1 1/2 cups heavy cream – (or use 1 cup of unsweetened original flavor Oat Milk instead
1 cup shredded Parmesan cheese – optional
For the side dish of Steamed Zucchini:
1 to 3 Zucchini (washed and chopped) for steaming on the side
Important note: Please do *not* stir the pot after adding the dry pasta and marinara sauce. Keeping the pasta and sauce on top without stirring, is a good way to prevent the dish from burning on the bottom.
Hit SAUTE button on pressure cooker, and when it reads HOT, add olive oil
Add cut-up chicken to hot pot, and cook until chicken is no longer pink, stirring frequently
Add Italian Seasoning (or dried Oregano/Basil), sea salt, garlic powder and pepper, and stir until well coated. There should be plenty of juices from the chicken to deglaze pot and scrape up any chicken that might be sticking to bottom. Add a little water if necessary to make sure no chicken is sticking to pot.
Add rest of the water and stir the pot.
Add uncooked pasta, but do *not* stir.
Add some more water until the pasta is almost covered by the water, but do *not* stir. Press lightly with a wooden spoon on the pasta to make sure pasta is almost covered with liquid, but do *not* stir.
Add marinara sauce on top, but do *not* stir.
Cover, turn knob to sealing position, and hit Cancel and then PRESSURE COOK for 5 minutes.
While pasta is cooking, steam the Zucchini and Carrots in a pot on the stove.
When pasta is done cooking, do a quick release of the pressure, and when pin drops, open lid.
Stir in heavy cream (optional) or oat milk and Parmesan cheese (optional) until well blended, and serve immediately
– Recipe adapted by Geoff Peters from: www.meatloafandmelodrama.com/instant-pot-creamy-chicken-pasta/
Notes about the video:
Filmed with an Insta360 One X mounted on a baseball cap. No editing was done – video was exported using Flowstate Stabilization and Lock Direction, and then concatenated using FFMPEG.
Best viewed in VR using Oculus Quest, Oculus Rift, or HTC Vive or newer headsets. Also viewable in Google Cardboard.
It’s 80 minutes of unedited footage of me cooking a recipe at home, with the Insta360 One X mounted on my baseball cap.
I used “Lock Direction”, “Flowstate Stabilization”, ISO 800, Shutter 1/60, Incandescent WB, Log Mode OFF. I used an external battery pack to power the cam so I didn’t worry about the battery running out.
I am impressed by the low light performance (just normal indoor kitchen lighting was used). This camera really shines with the manual settings.
The sound quality is not the best – it seems that sudden loud sounds result in distortions. In the future I would use a Lav mic and a separate audio recorder, and then sync it up in Post.
Comments appreciated! :)