By the time you can boil water and cook pasta, dinner is practically on the table. Opa!
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1 (20-ounce) package boneless skinless chicken thighs
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons Land O Lakes® Butter
1/2 cup lemon juice
1 small (3/4 cup) onion, sliced
1 tablespoon finely chopped fresh garlic
1 (12-ounce) jar roasted red peppers
6 ounces uncooked linguine pasta
1/2 cup whole medium pitted kalamata olives
1 tablespoon finely chopped fresh oregano leaves
1 ounce crumbled feta cheese
Season chicken with salt and pepper.
Melt butter in Instant Pot on Sauté setting until sizzling. Add chicken thighs; sear 2-3 minutes on each side or until beginning to brown. Add lemon juice, onion, garlic, and roasted red pepper strips; stir.
Turn setting to Manual. Close pressure valve; set to pressure cook on low 5 minutes.
Once cooking is complete, release steam. Stir in olives and oregano.
Meanwhile, cook linguine according to package directions. Drain.
Divide linguine among individual bowls; top with chicken mixture and crumbled feta. Serve immediately.
Since the Instant Pot is so fast, start your pasta water before beginning the rest of the recipe so that the pasta will be ready at the same time as the rest of dinner.
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