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Instant Rasta Pasta » Simple and Healthy Recipe! ✅

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Instant Pot Rasta Pasta is bursting with bold flavor and color. An easy-to-prepare version of the popular dish, this Caribbean Instant Pot recipe is perfect for quick dinners or as part of your weekly meal prep.

Spice up your pasta night with this delicious Instant Pot Rasta Pasta! Creamy, comforting, and totally satisfying, you’ll love how easy this Instant Pot variation is to make in the original Rasta dough.

Caribbean Instant Pot recipes are not only easy to prepare, they’re tangy and full of bold flavors. Just like my usual Jamaican Rasta Cake and my delicious Creamy Instant Pot Cornmeal Porridge, this Tasty rasta pasta in a pressure cooker It’s ready to serve quickly, making it a great option for weeknight dinners or to include in meal prep earlier in the week.

What is rasta paste?

Rasta pasta is a Caribbean recipe first prepared in Jamaica by chef Lorraine Washington in 1986. An international favorite, This easy pasta dish is packed with colorful bell peppers, creamy chicken, and cream sauce. The three colors of the peppers mimic the Rastafarian flag and inspire the name “Pasta Rasta”.

Why make this recipe

  • Use the leftovers This recipe is perfect for reusing uncooked chicken breasts.
  • Fast – This Instant Pot Caribbean recipe requires just a few minutes of prep work, and the chicken and pasta cook together in the pressure cooker.
  • Vegetarian/vegan customizable – With a few simple adjustments, it’s easy to make a vegetarian or vegan version of this pressure cooker rasta pasta.

notes on ingredients

  • Chicken – Two boneless skinless chicken breasts cut into thin strips.
  • Olive oil – Or any light oil with a neutral flavor.
  • seasoning in jerky – A deliciously spicy blend of Scotch chilies, allspice, cloves, cinnamon, chives, nutmeg, thyme, garlic, brown sugar, ginger and salt.
  • Garlic powder – Adds a pleasant earthy flavor.
  • ginger powder – For a warm and sweet spice on your plate.
  • cayenne pepper powder – For more heat. If your jerk dressing is quite spicy, you can omit it.
  • Salt – Salt enhances the natural flavors of all the other ingredients.
  • feathers – Penne keep the sauce thick. Feel free to use another pasta shape if you prefer.
  • Peppers – Red, yellow and green peppers, seeded and sliced.
  • Thick cream – You can change for coconut milk.
  • Parmesan – Freshly grated Parmesan for the best flavor.

Ready to make instant pot Caribbean recipes? Gather your ingredients and I’ll show you…

How to make instant pot rasta pasta

Get the full ingredient list and recipe card instructions below.

  1. Combine chicken, 1 tablespoon olive oil, 1 tablespoon seasoning, garlic powder, ginger powder, cayenne pepper powder, and salt in a large bowl and toss to coat well.
  2. Heat the remaining tablespoon of oil in the Instant Pot insert, using the sauté function. When the oil is hot, add the chicken and cook for 1 minute, stirring to brown all surfaces. Cancel the sauté function.
  3. Blend the bottom of the insert with a few tablespoons of chicken broth and scrape with a wooden spoon to make sure the food doesn’t stick.
  4. Add the pasta on top of the chicken, followed by the chicken broth. Use a spoon to gently press down on the dough, making sure it is completely submerged.
  5. Seal and cook on high pressure for 4 minutes, followed by a quick pressure release.
  6. Open the pot and check the amount of liquid. If there is too much liquid in the bottom of the pot, pour it out before continuing.
  7. Add remaining jerk dressing, peppers, cream and Parmesan cheese. Close the lid and let stand about 7 minutes so the peppers soften and the cheese melts.
  8. Decorate and serve.

Note: Always check doneness with a meat thermometer. The internal temperature must reach at least 165F/74C for the chicken to be considered ready and safe to serve.

expert advice

  • Marinate the chicken for at least 30 minutes.and up to 8 hours (or overnight).
  • Use a wooden spoon to gently press the dough to make sure it is completely submerged in the cooking liquid.
  • We use three colors of peppersbut you can use what you have on hand.
  • Do you like it even hotter? Add more jerk seasoning and cayenne pepper for more flavor.
  • If you prefer a smoother paste, omit the cayenne pepper. and use fewer spicy condiments.
  • Always check that the chicken is cooked.. The core temperature should be at least 165°F/74°C on a meat thermometer.
  • cooking times does not include the time it takes for the Instant Pot to reach pressure.
  • You may use cooked chicken If you prefer. Add it when it is cooked when you add the other ingredients.

delicious variations

  • change the pasta Tube pasta works very well for this recipe and we have selected the penne. Fusilli are another popular choice, as are noodles.
  • add the prawns – Make Rasta Shrimp Pasta by swapping some or all of the chicken with Jerk Coated Shrimp. To use the shrimp, sauté them for 1 minute, then set aside while the pasta cooks. Return shrimp to plate when adding cream and cheese.
  • make it vegetarian – Forget the meat and use the vegetable broth and coconut milk for a vegetarian rasta pasta. For the vegan rasta pasta, swap the butter for the oil and omit the Parmesan cheese.

Preparation and storage

  • prepare in advance – Use precooked or leftover chicken. See instructions in the FAQ below.
  • Trade – Store in the refrigerator in an airtight container for up to 4 days.
  • To freeze – Freeze leftovers for up to 3 months.

Frequent questions

How do I make rasta pasta with shrimp?

Turn your dish into Rasta Shrimp Pasta by swapping some or all of the chicken with jerk-topped shrimp. Season the shrimp and mix with the chicken. Transfer the prawns to a plate and add them back when you have added the cream and cheese. Cover and heat everything.

Is rasta paste spicy?

Jerk seasoning has some heat, but usually not too hot. If you prefer less spicy dishes, you’ll want to keep the jerk seasoning but omit the cayenne pepper to tone down the heat of this Jamaican rasta paste.

Can I make pressure cooker rasta pasta with pre-cooked chicken?

Yes, you can use precooked chicken. Skip steps 1-3 in the recipe instructions and start with step 4. Add the chicken when you add the remaining ingredients during step 7.

Other Caribbean recipes that you will love

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Get the Pressure Cooker Rasta Pasta Recipe:

Instant Rasta Paste

Tasty chicken and pasta in a creamy sauce.

Preparation time 10 minutes

Cooking time 11 minutes

Course: dinner, main course

Cuisines: Caribbean, Jamaican

Servings: 6

Calories: 534kcal

  • Combine chicken, 1 tablespoon olive oil, 1 tablespoon seasoning, garlic powder, ginger powder, cayenne pepper powder, and salt in a large bowl and toss to coat well.

  • Heat the remaining tablespoon of oil in the Instant Pot insert using the sauté function. When the oil is hot, add the chicken and cook for 1 minute, stirring to brown all surfaces.

  • Cancel the sauté function and toss the bottom of the insert with a few tablespoons of the chicken broth, scraping it down with a wooden spoon to make sure nothing sticks.

  • Add the pasta on top of the chicken, then pour in the chicken broth. Use a spoon to gently press down on the dough, making sure it is completely submerged.

  • Put on the lid, turn the valve to seal and set for manual pressure/high pressure for 4 minutes. When you’re done, release the pressure quickly.

  • Open the lid and check the amount of liquid remaining. If there is too much liquid in the bottom of the pot, remove some before continuing.

  • Add the rest of the Jerk dressing, peppers, cream and Parmesan cheese. Close the lid and let stand about 7 minutes so the peppers soften and the cheese melts.

  • Decorate, serve and enjoy.

  • Marinate the chicken for at least 30 minutes and up to 8 hours (or overnight).
  • Use a wooden spoon to gently squeeze the dough to make sure it is completely submerged in the cooking liquid.
  • We used three colors of bell peppers, but you can use whatever you have on hand.
  • Do you like it even hotter? Add more jerk seasoning and cayenne pepper for more flavor.
  • If you prefer a smoother paste, omit the cayenne pepper and use a less sharp seasoning.
  • Always check that the chicken is cooked. The core temperature should be at least 165°F/74°C on a meat thermometer.
  • Cook times do not include the time it takes for the Instant Pot to come up to pressure.
  • If you prefer, you can use precooked chicken. Add it when it is cooked when you add the other ingredients.
  • Storage: Store in the refrigerator in an airtight container for up to 4 days.

Calories: 534kcal | Carbs: 65g | Protein: 26g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated fat: 2g | Monounsaturated fat: 7g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 416mg | Potassium: 596mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1997IU | Vitamin C: 79mg | Calcium: 196mg | Iron: 2mg

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