User Guide

YIELD 4 SERVINGS

PREP TIME 5 MINUTES

COOKING TIME 5 MINUTES

TOTAL TIME 10 MINUTES

INGREDIENTS

Pressure Cooker 6

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1 LB CHICKEN BREAST, DICED

2 CUPS PENNE PASTA

4 TABLESPOONS BUTTER

1 ⁄ 2 CUP HEAVY CREAM

1 CUP GRATED PARMESAN

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Add the chicken and penne to the pressure cooker pot and

top with just enough water to cover, about 3-4 cups. Close

and lock the lid, making sure the pressure gauge is set to

“Airtight”. Cook for 5 minutes. When ready, move the

pressure gauge to “Exhaust”, using tongs or another utensil

and taking care to keep any exposed skin away from hot

steam being released. Check to make sure the pasta is

done. If it’s not al dente to your liking, turn the pressure

cooker to “Saute” and let the pasta and chicken simmer

together until the pasta is done. Drain the water and set the

chicken and pasta aside.

With the “Saute” setting on, add the butter to the empty pot

and heat until melted. Whisk in the heavy cream, then stir in

the parmesan until creamy and thick. Add the chicken and

pasta to the sauce and toss to coat. Season to taste with

salt and pepper. Serve hot.