Instant Pot Chicken Carbonara

Hope everyone is having a wonderful week after Christmas…my boys have been home because of Christmas break so it has been an interesting week.

So for a few weeks I have been wanting to try making this dish because a member from the Instant Pot Community – Midwest Region requested a chicken carbonara.

Now this dish was interesting to research because some people say to add whipping/heavy cream to the dish but some say it is not really carbonara if it has whipping cream so I decided to do without because for me, I don’t need the extra calories but my boys can but it does have bacon in it so that was good enough for me.

So my boys first could not wait for this to be done because they smelled the bacon I was sautéing and they kept asking me if it was done…I mean it wasn’t going to take that long to cook anyways but they were persistent!

When it was done…they really liked it! I actually wished I had fettuccine because I think it would have tasted better but all I had was bucatini which was also good also but I think the texture could have been better…also I only had shredded parmesan on hand but I would suggest finely grated parmesan to make it even smoother but it still tasted wonderful!

 

Here is the recipe…enjoy!

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Instant Pot Chicken Carbonara

A very hearty and satisfying pasta dish your whole family will love

Ingredients
  • 1 lb chicken breasts, cut into 1/2 to 1 inch cubes chicken breast filets (raw or frozen) also work if thin enough
  • 4 slices thick cut bacon, sliced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 12 oz spaghetti/fettuccine/bucatini noodles, split in half
  • 3 large eggs, room temperature
  • 1 cup parmesan, finely grated
  • 1/2 teaspoon salt
  • black pepper, coarsely ground to taste
  • white wine, splash to deglaze
  • 1 cup chicken stock/bone broth I used bone broth
  • water
  • Fresh basil (optional)
  • Fresh parsley (optional)
Instructions
  1. Press sauté and once it says HOT, add in bacon and cook until crispy and brown

  2. Add onions and stir until slightly translucent

  3. Add garlic

  4. Add splash of wine to deglaze

  5. Add 1 cup of chicken stock/bone broth

  6. Cancel the sauté then add noodles, then cover noodles with water

  7. Add your chicken

  8. Close lid, turn valve to seal and set to manual 4 minutes, natural pressure release for 10 minutes

  9. While the Instant Pot is doing its magic, whisk together your eggs, cheese, salt and pepper and herbs (if using)

  10. Once done, open the lid, move the chicken over so that you can slowly add the egg and cheese mixture until well incorporated to the pasta (be sure to keep stirring the pasta), then stir the whole dish together until nice and creamy