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Instant Pot Pasta in Vodka Sauce
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Instant Pot Pasta in Vodka Sauce

Instant Pot Pasta in Vodka Sauce, a low fat Mediterranean diet friendly version of instant pot chicken and pasta in Vodka sauce. Vegan options.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner
Cuisine: Italian
Search Result: instant pot, instapot, low carb. chicken. Vodka, Mediterranean Diet, Pasta, Recipe, vegan
Servings: 8 servings
Servings: 1g
Author: 🔪 Food, Wine, and Love

Ingredients

  • Olive Oil– 2 tablespoons. ‘ see post for alternatives.
  • Chicken Breast- 3 skinless and boneless. Slice this into bite-sized pieces. Can omit if desired for vegan option.
  • Garlic– 4 cloves about four teaspoons minced.
  • Crushed Tomatoes– 1 ¼ cups. See post for alternatives.
  • Water- 3 cups room temperature.
  • Vodka- ½ cup.
  • Pasta- 12 ounces. See post for options.
  • Basil- ¼ cup
  • Seasonings to taste. See post.
  • Greek Yogurt- ½ cup. See post for alternatives.
  • Optional-Grated Cheese such as Parmesan or nutritional yeast for serving.

Instructions

  • Turn on Instant Pot to sauté. Add the olive oil and chicken, if using butter, melt the butter before adding the chicken. Cook the chicken in the instant pot until it appears mostly done (minimal pink if any). Then you can stir in the garlic and cook for two minutes or until the garlic becomes. fragrant.
  • Next, add the tomatoes (or sauce if using sauce), vodka, and water to the instant pot. Note- If there was any browning on the bottom of the pot from the chicken cooking you can take a wooden spoon and scrape it up at this point.
  • Add the pasta to the instant pot. If you are using a long noodle such as fettuccini, you will need to break it in half before placing in the pot. Take a set of tongs or wooden spoon and push down the pasta to get as much of it as possible submerged in the water as possible. You can add the basil as well as any optional desired seasoning to the pot at this point.
  • Place the lid on to the pot and make sure to seal it. Turn the pot on to manual and four minutes. After the four minutes is up, do a quick release.
  • Remove the lid and stir in the Greek Yogurt (or choice of alternative).
    Stir well and serve. Top with chopped parsley and parmesan cheese if desired.

Recipe Notes

I mentioned that this recipe calls for chicken breast. I suggest cutting the chicken breast into bite sized pieces to make it easier to eat. Vegans can use a chicken alternative or perhaps a vegetable such as large mushrooms. However, not adding any chicken or alternative is also a possibility for everyone.
Also mentioned, Vodka sauce is traditionally a creamy sauce thanks to the heavy cream that is added to it.
In order to make this a more Mediterranean diet friendly we will use Greek Yogurt instead of heavy cream. Vegans are welcome to use soy milk (10 tablespoons) and olive oil (2 ½ tablespoons) or ¼ cup of silken tofu blended with ¼ cup of soy milk.

originally posted:

February 22, 2021
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Nutrition

Serving: 1g | Calories: 250kcal | Carbohydrates: 18g | Protein: 21g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Cholesterol: 43mg | Sodium: 149mg | Fiber: 2g | Sugar: 2g
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!

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