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    Home » Chicken » Instant Pot Low FODMAP Tomato-Basil Pasta

    Instant Pot Low FODMAP Tomato-Basil Pasta

    Published: Sep 15, 2020 | Updated: Mar 17, 2022 by Em Schwartz, MS, RDN

    Jump to Recipe·Print Recipe
    A white bowl filled with pasta tossed in a creamy tomato sauce. There's a sprinkle of fresh basil on top. In the white space behind the bowl a black text overlay reads Instant Pot Low FODMAP Tomato Basil Pasta with Chicken.
    Two bowls sit on a white marble counter and are filled with pasta tossed in creamy tomato sauce. In the white space a black text overlay reads Instant Pot Low FODMAP Tomato Basil Pasta with Chicken.
    A white bowl filled creamy tomato-basil pasta. The bowl sits on a white marble countertop and above it a black text overlay reads Instant Pot Low FODMAP Tomato Basil Pasta with Chicken.
    This post contains affiliate links. If you click on a link and make a purchase, I may receive a small commission at no extra cost to you.

    This creamy Low FODMAP Tomato-Basil Pasta is made entirely in the Instant Pot with just 7 ingredients for an easy (mostly hands-off) supper, ready in about an hour.

    A bowl of rotini and chicken tossed in a creamy tomato sauce and topped with thinly-sliced fresh basil.

    Oh, the beloved Instant Pot! I use it every week to make low FODMAP staple foods, like rice, quinoa, and hard-boiled eggs. Lately, I’ve been playing around and using it to make more meals, like this Low FODMAP Tomato-Basil Pasta with Chicken.

    This 7-ingredient supper is made entirely in the Instant Pot; this means mostly hands-off cooking and easy clean-up. Yes, please.

    It features whole-grain brown rice pasta, protein-packed chicken, leek leaves (my go-to low FODMAP onion substitute), and a couple of my favorite products from Fody Foods. (not sponsored, just love).

    The sauce is made extra creamy with low-lactose mozzarella and finished with a sprinkle of optional, but delicious fresh basil. If you don’t tolerate low FODMAP milk products (like me), Daiya mozzarella-style shreds or nutritional yeast can be used instead.

    Jump to:
    • Shopping list
    • Low FODMAP notes
    • Instructions
    • Serve this with
    • Substitutions
    • Recipe
    The ingredients needed to make this Instant Pot Low FODMAP Tomato-Basil Pasta are measured out into separate bowls on a marble countertop.

    Shopping list

    To make this low FODMAP pasta recipe, add these ingredients to your shopping list:

    • Garlic-infused oil – 2 tablespoons
    • Leek leaves (dark green parts) – ⅓ cup finely chopped leaves (about 1 leek)
    • Boneless, skinless chicken breasts or thighs – 1 to 1.25 pounds
    • Fody Foods Low FODMAP Tomato and Basil Sauce – 1 (19.40-ounce) jar
    • Fody Foods Low FODMAP Vegetable Soup Base – 2 teaspoons
    • Brown rice fusilli or penne – 8 ounces (about 2 ½ cups dry)
    • Mozzarella cheese – 1 cup

    Optional garnish: Thinly sliced basil leaves

    Low FODMAP notes

    In this section, I share information for certain ingredients that are either frequently asked about or that have suggested serving sizes to remain low FODMAP. We each have unique tolerance levels and nutritional needs. Please listen to your body (and if possible, work with a FODMAP-trained dietitian) to determine what is best for you. For more low FODMAP serving size info, please refer to the Monash FODMAP app and FODMAP Friendly website or app.

    Brown rice pasta is a type of gluten-free pasta. Gluten-free pasta has a recommended low FODMAP serving size of 1 cup (cooked) or 145 grams. Brown rice pasta is also a source of low FODMAP whole grains. Some brands I enjoy include Tinkyada, Jovial, and Trader Joe’s.

    Fody Foods products are certified low FODMAP by Monash University. This means that they have been tested for FODMAPs in a laboratory and a single serving of each product has been confirmed to be low FODMAP.

    Fody Foods products can be purchased on FodyFoods.com (use funwithoutfodmaps15 for 15% off your first order), Amazon, Thrive Market, and a growing number of grocery stores (usually in the “natural” or “health” foods section).

    Garlic-infused oil is a popular way to add low FODMAP garlic flavor on the low FODMAP diet. My current favorite is Colavita Roasted Garlic Olive Oil (technically a garlic-flavored oil) that has been confirmed to be low FODMAP by Monash University. Learn more about why garlic-infused oil is okay in my Low FODMAP Garlic and Onion Substitutes post.

    Leek Leaves: The dark green tops of leeks are low FODMAP in servings of ⅔ cup or 54 grams. The white bulb is high in FODMAPs and avoided during the elimination phase (phase 1) of the low FODMAP diet.

    Shopping Tip: I’ve had good luck finding affordable leeks with lots of green tops (some grocery stores chop the tops off) at my local Walmart.

    Mozzarella is a low-lactose cheese. The recommended low FODMAP serving size is ¼ cup or 40 grams.

    A close up of creamy tomato-basil pasta with chicken topped with freshly cracked black pepper and basil chiffonade.

    Instructions

    To make this Instant Pot Low FODMAP Tomato-Basil Pasta, simply:

    Sauteing chopped leek leaves in an Instant Pot

    Saute leek leaves. Press the “Saute” setting on the Instant Pot. Once hot, add the oil and leek leaves. Saute the leek leaves until bright green, fragrant, and soft, about 1-2 minutes.

    Browned chicken and leek leaves in an Instant Pot with water being poured in to help deglaze the bottom of the pan.

    Brown chicken and deglaze with water. Add the cubed chicken. Stir frequently until the chicken is browned on all sides, about 3-4 minutes.

    To help prevent a “Burn” message while pressure cooking, add a splash of the measured water (about ¼ cup) to the Instant Pot and scrape up any stuck-on chicken bits. Cancel the “Saute” setting.

    Pasta sauce, vegetable broth, and brown rice pasta have been added to the Instant Pot with browned chicken and sauteed leek leaves.

    Stir in remaining ingredients. Add the (remaining) water, pasta sauce, vegetable soup base, and brown rice pasta to the chicken. Stir to mix.

    Instant Pot is set to cook on High for 6 minutes using the manual setting

    Cook on HIGH for 6 minutes, then QUICK RELEASE. Secure the Instant Pot lid and switch the vent to “Sealing”. Select the manual, “Pressure Cook” setting on the Instant Pot. Adjust the time to 6 minutes on “High Pressure” and cook. It takes my Instant Pot about 13 minutes to come to pressure before cooking. Once the timer goes off, “Quick Release” the remaining pressure by carefully switching the vent to “Venting” and waiting until the pressure pin drops. Once the pin drops, remove the lid.

    Four pictures showing the cooked tomato-basil pasta in the Instant Pot. The first is right after cooking. It's kind of liquidy. The second is the mixture being stirred to help start the thickening process. The third is mozzarella cheese being added. The fourth is the thickened pasta after heating for 10-15 minutes in the Instant Pot.

    Stir, add cheese and KEEP WARM to thicken. If your Instant Pot doesn’t automatically switch to the “Keep Warm” setting (most do), select this function for 30 minutes. Stir the cooked pasta and chicken. Add the cheese and stir again. At first, the sauce will look liquidy. The liquid was needed to cook the pasta but will continue to evaporate over time, resulting in a thicker sauce. To achieve this, continue heating the pasta and chicken on the ”Keep Warm”  setting for at least 10 minutes, or until the sauce has thickened to your liking. I usually wait 20 minutes before serving.

    Two white bowls filled with tomato-basil pasta. One bowl is artistically blurred out in the background. There is also a small pinch bowl of basil sitting off to the side.

    Serve warm topped with optional thinly sliced fresh basil leaves.

    Storage. Refrigerate in an airtight container for use within 3-4 days. Freezing is not recommended.

    Serve this with

    We each of unique nutritional needs. If you’d like to add more food to this meal, consider serving this low FODMAP tomato-basil pasta with a portion of:

    • Romaine or iceberg lettuce with olive oil and red wine vinegar, or your favorite low FODMAP dressing
    • Cucumber slices or baby carrots (two FODMAP-free veggies)
    • Red or green grapes, sliced strawberries, or orange segments (a few FODMAP-free fruits)

    Substitutions

    Dairy-Free? I’ve successfully substituted the mozzarella with 1 cup shredded vegan cheese (I used Daiya Mozzarella-Style Shreds) or ¼ cup nutritional yeast flakes to make two different dairy-free versions. Please note, the low FODMAP diet does not need to be dairy-free, unless you have an allergy or non-FODMAP intolerance.

    Similar recipes

    • Low FODMAP Roasted Red Pepper Pasta
    • Low FODMAP Beef Stew (Slow Cooker or Instant Pot)
    • Low FODMAP Chicken Enchilada Soup (Slow Cooker or Instant Pot)
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    Recipe

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    A bowl of creamy tomato basil fusilli pasta with chicken topped with finely shredded basil

    Instant Pot Low FODMAP Tomato-Basil Pasta with Chicken


    ★★★★★

    5 from 5 reviews

    • Author: Em Schwartz, MS, RDN
    • Total Time: 1 hour
    • Yield: 6 servings 1x
    • Diet: Low Lactose
    Print Recipe
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    Description

    This creamy Low FODMAP Tomato-Basil Pasta is made entirely in the Instant Pot with just 7 ingredients for an easy (mostly hands-off) supper, ready in about an hour.


    Ingredients

    Scale
    • 2 tablespoons garlic-infused olive oil
    • ⅓ cup finely chopped leek leaves (dark green parts only)
    • 1 to 1.25 pounds boneless, skinless chicken breasts or thighs (cubed into 1-inch pieces)
    • 2 ½ cups water
    • 1 (19.4-ounce) jar Fody Foods Low FODMAP Tomato and Basil Sauce
    • 2 teaspoons Fody Foods Low FODMAP Vegetable Soup Base
    • 8 ounces brown rice fusilli or penne (about 2 ½ cups dry)
    • 1 cup shredded mozzarella cheese (see notes for dairy-free options)

    Optional Garnish

    • Thinly sliced basil leaves

    Instructions

    1. Press the “Saute” setting on a 6-quart Instant Pot. Once hot, add the oil and leek leaves. Saute the leek leaves until bright green, fragrant, and soft, about 1-2 minutes.
    2. Add the cubed chicken. Stir frequently until the chicken is browned on all sides, about 3-4 minutes. To help prevent a “Burn” message while pressure cooking, add a splash of the measured water (about ¼ cup) to the Instant Pot and scrape up any stuck-on chicken bits. Cancel the “Saute” setting.
    3. Add the (remaining) water, pasta sauce, vegetable soup base, and brown rice pasta to the chicken. Stir to mix.
    4. Secure the Instant Pot lid and switch the vent to “Sealing”. Select the “Manual” setting on the Instant Pot. Adjust the time to 6 minutes on “High Pressure” and cook. It takes my Instant Pot about 13 minutes to come to pressure before cooking. Once the timer goes off, “Quick Release” the remaining pressure by carefully switching the vent to “Venting” and waiting until the pressure pin drops. Once the pin drops, remove the lid.
    5. If your Instant Pot doesn’t automatically switch to the “Keep Warm” setting (most do), select this function for 30 minutes. Stir the cooked pasta and chicken. Add the cheese and stir again. At first, the sauce will look liquidy. The liquid was needed to cook the pasta but will continue to evaporate over time, resulting in a thicker sauce. To achieve this, continue heating the pasta and chicken on the ”Keep Warm” setting for at least 10 minutes, or until the sauce has thickened to your liking. I usually wait 20 minutes before serving.
    6. Serve warm topped with optional thinly sliced fresh basil leaves.

    Storage: Refrigerate in an airtight container for use within 3-4 days. Freezing is not recommended.

    Notes

    Low FODMAP Serving: 1 serving (1 cup) of this recipe is low FODMAP by ingredients. For more information on individual ingredients, please refer to the Monash FODMAP app or check out the FODMAP Notes section (above the recipe) in the post.

    Dairy-free substitutions: 1 cup shredded vegan cheese (I tested this recipe with Daiya Mozzarella-Style Shreds) or ¼ cup nutritional yeast flakes can be substituted for the mozzarella. Please see the Dairy-Free Option section (below the recipe) for FODMAP notes. 

    Brown rice pasta: I’ve tested this recipe with brown rice fusilli and penne made by Jovial, as well as Tinkyada. Other brands/pasta shapes might work, but the cooking time may vary. 

    • Prep Time: 15 minutes
    • Cook Time: 45 minutes
    • Category: Main Course
    • Cuisine: American

    Nutrition

    • Calories: 397
    • Fat: 15 g
    • Carbohydrates: 37 g
    • Fiber: 2 g
    • Protein: 28 g

    Keywords: Pasta

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    A white bowl filled creamy tomato-basil pasta. The bowl sits on a white marble countertop and above it a black text overlay reads Instant Pot Low FODMAP Tomato Basil Pasta with Chicken.
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    Comments

    1. Melissa says

      August 19, 2022 at 1:00 pm

      I was expected this to be a sweet, bland, mushy soup – it was not. It was AMAZING! My husband didn’t even think it was gluten free (I use Jovial brand pasta). I used a home made tomato sauce since the Fody brand is just sauce, basil and oil; and I added some sharp shredded Parmesan. I accidentally left the lid on too long but it still came out great!

      ★★★★★

      Reply
    2. Lisa says

      March 06, 2022 at 1:51 pm

      how could I do this without an instant pot?

      Reply
    3. Emad says

      March 04, 2022 at 7:12 pm

      Delicious recipe and very easy! Tried it on my 3-qt instant pot by slightly adjusting the ingredient plus/minus~

      I also recommend adding salt before adding the water if your stock is low sodium 😉

      ★★★★★

      Reply
    4. Jen says

      December 15, 2021 at 9:46 pm

      I made this recently and it was so good! It’s requested all the time now!

      ★★★★★

      Reply
    5. Kat says

      August 08, 2021 at 8:06 pm

      How can I make this without an instant pot?

      Reply

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