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.
- 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)
- Thinly sliced basil leaves
- 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.
- 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.
- Add the (remaining) water, pasta sauce, vegetable soup base, and brown rice pasta to the chicken. Stir to mix.
- 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.
- 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.
- 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.
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
- Calories: 397
- Fat: 15 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 28 g