Instant Pot Parmesan Penne with Chicken and Asparagus

Why This Recipe Works

Although one-pot pasta dishes are achievable on the stovetop, we came up with a foolproof method with the Instant Pot that enabled us to bang out winner after winner in a fraction of the time. Why would we ever go back to the boil-and-drain method again? Granted, cooking pasta under pressure means it's impossible to check for doneness partway through cooking, so one could worry that what you gain in speed you lose in accuracy. After cooking our way through dozens of pastas while cross-checking cook times across Instant Pot models, we discovered that the key was to slightly undercook the pasta under pressure. Then, using a combination of the sauté function and residual heat (depending on the recipe), we simmered or rested the contents of the pot until the pasta and any additional proteins or vegetables were completely cooked and the sauce had achieved a perfect texture. Using this approach, we wanted to attempt a classic crowd-pleasing dish that combined whole-wheat penne pasta in a garlicky Parmesan sauce with chicken breasts, asparagus, tomatoes, and fresh basil. We started by creating a potent base using a generous amount of lightly toasted garlic in olive oil, plus some pepper flakes and a splash of white wine. After testing our way through the ideal cook times for the pasta and the chicken, we found that we could cook both together, which further enhanced the flavors of the pasta as it simmered in the flavorful chicken liquid. After turning off the pot and releasing pressure, we removed and shredded the chicken; meanwhile, we stirred sliced asparagus and tomatoes into the pasta and used the high sauté function to soften and warm the vegetables through while thickening the pasta sauce. To finish the dish, we added the shredded chicken back in along with generous helpings of Parmesan cheese and fresh basil.