Instant Pot Chicken Carbonara Recipe

Molto Bene! Get ready to whip up a hearty, creamy, and exquisite Italian favorite, the Instant Pot Chicken Carbonara. Suited perfectly for those cozy dinners, potluck events, or just to satiate your cravings for ‘la dolce vita’ (the good life) at home. Believe me; this dish is gonna have your taste buds dancing with joy!

It’s a rich pasta sauce made with eggs, cheese, pancetta, chicken, and pepper turned into a gorgeous creamy pasta delight by the one and only – our trusty Instant Pot. You’re gonna love its smooth texture, salty punch from the bacon, juicy bites of chicken, and a generous dusting of cheese. All in a flash!

This Instant Pot Chicken Carbonara is ready within a jiffy. Here’s some essential info:

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 4
• Yield: 4 Plates

Shall we dig in already? Let’s get to cooking!

Ingredients & Equipment You’ll Need

• 1 lb Chicken breast, cubed
• 8 oz spaghetti pasta
• 6 oz pancetta or guanciale
• 4 lrg egg yolks
• 3/4 cup grated Pecorino Romano cheese
• 1 cup heavy whipping cream
• 2 cloves garlic, minced
• 1/2 tsp black pepper
• Salt, to taste
• 2 tbs fresh parsley, chopped

Needed equipment: Instant Pot

The hero of the dish is the pancetta or guanciale, providing that authentic Italian flavor. The egg yolks and heavy cream help create the creamy consistency. You can use any type of pasta though spaghetti is preferable. Substitutes could include turkey instead of chicken or bacon instead of pancetta.

How To Make Instant Pot Chicken Carbonara

1. First, season your chicken cubes with salt and pepper. Set the Instant Pot to ‘Saut��’ mode and cook the pancetta until crispy. Remove pancetta.
2. Add the chicken to the pot and cook until browned. Then add minced garlic and saut�� until aromatic.
3. Add your pasta and enough water to cover the pasta. Make sure to distribute it evenly. Then secure the lid and cook at high pressure.
4. Meanwhile mix egg yolks, cheese, and cream in a separate bowl. Once pasta is cooked, quickly release the pressure and stir in the creamy egg mixture. Serve hot.

Tips For The Best Results

• Remember to saut�� pancetta until crispy to unleash its flavors.
• Add the egg mixture immediately after releasing pressure to achieve that silky texture.

Storage Tips

• Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a pan over low heat.

Frequently Asked Questions

Q: Can I use bacon instead of pancetta?
A: Yes, if you can’t get pancetta, bacon is a good alternative.

Q: Can I use a different type of cheese?
A: Yes, you can mix or replace the Pecorino Romano with Parmigiano Reggiano.

Q: Can I use half-and-half instead of heavy cream?
A: Yes, you can, but it will make the sauce lighter.

Q: What if I don’t have an instant pot?
A: You can use a regular pot but it will take more time to cook the pasta and chicken.

Q: What’s the best way to reheat leftovers?
A: Reheat in a pan over low heat. Avoid the microwave as it can change the texture of the pasta.

Nutritional Facts of Instant Pot Chicken Carbonara

This dish contains approximately 860 calories per serving, 52g of protein, 65g of total fat, 30g carbohydrates, 2g dietary fiber, and 7g sugars.

Undeniably irresistible, we just revisited Italy with our delightful Instant Pot Chicken Carbonara! For a final touch, pair this with a glass of white wine and get ready to experience la dolce vita at your dinner table. This velvety, rich, and indulgent plate of pasta is what dreams are made of! Time to dig in, Bon Appetit!