Pressure cooker creamy chicken and mushroom pasta

Pressure cooker creamy chicken and mushroom pasta

Pressure cooker creamy chicken and mushroom pasta

This creamy chicken and mushroom pasta recipe is a winner in a pressure cooker – you’ll never make it any other way again!

  • 20 mins
  • 6


  • olive or avocado oil
  • 4 chicken breasts, cubed
  • 10ml paprika
  • 15ml Cajun spice
  • 2 garlic cloves, crushed
  • 1.25L hot chicken stock
  • 750ml macaroni
  • 60ml cake flour
  • 30ml soft butter
  • 250ml cream
  • 250g mushrooms, sliced
  • basil, to serve
  • finely grated pecorino, to serve
  • crushed dried chillies, to serve


  1. Heat a splash of oil on the sauté function of a pressure cooker (or use a frying pan) and fry the chicken in batches until golden. Sprinkle over the paprika and Cajun spice. Season.
  2. Add garlic and stock and bring to a boil. Stir in the macaroni. Cover and cook on high for about 4 minutes. Release pressure and open.
  3. Mix together the flour and butter until combined. Stir through the pasta mixture with the cream and mushrooms. Cover and cook for 2 minutes to thicken sauce. Season. Release pressure and open. Serve with basil, pecorino and chillies.

Pressure cooker tip:  Browning meat adds depth of flavour to dishes, although it’s not completely necessary. We recommend browning meat in a separate frying pan for best colour and to save time.


Magazine issue date: June, 2018

Joni van der Merwe

About Joni van der Merwe

Digital editor I’m getting married in 2018 and I think it’s the perfect time to focus on my relationship with not only my fiance but my friends, family and colleagues too. I want to nurture and cherish the people I love by being more understanding and present in their lives.