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Instant Pot® Chicken and Artichoke Rigatoni

Pantry ingredients like canned artichokes and rigatoni turn into an affordable and easy weeknight Instant Pot® pasta dinner.

Serves 4
Ready in 40 mins
Prep time 10 mins
Cooking time 30 mins
560 calories per serving


> 1 tbsp vegetable oil
> 1 lb medium boneless, skinless chicken thighs
> 3 cloves garlic, finely chopped
> 1 (14 oz) can quartered artichokes, drained
> 12 oz rigatoni
> 1/2 cup finely grated Parmesan
> 1/4 cup loosely packed fresh parsley, finely chopped


In an Instant Pot® or multi-cooker set to the sauté setting, heat the oil on high. Season the chicken with salt and pepper and add to Instant Pot® in single layer, in batches if necessary. Cook 4 min. per side, until browned. Transfer chicken to a plate.
To Instant Pot®, add the garlic and cook 1 min., until golden. Add the artichokes and ¾ cup water, scraping up any browned bits. Return chicken to Instant Pot®. Seal and set pressure to high. Cook 10 min. Let pressure release naturally for 5 min. and then quick release.
Meanwhile, heat a large pot of salted water to a boil on high. Cook the rigatoni according to package directions. Drain.
Using a slotted spoon, transfer chicken to a bowl. With forks, shred chicken and return to Instant Pot®. Stir to combine. Toss chicken mixture with cooked rigatoni. Season with salt and pepper to taste. Garnish with the Parmesan and parsley before serving.

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