Easy Chicken‑ Antipasto Pasta Salad


  • 6 cups water
  • 1 lb boneless skinless chicken breasts
  • 8 oz raw dried ziti
  • 3 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1 1/2-ounce jar marinated quartered artichoke hearts
  • 2 tbsp minced red onion
  • 8 pliable sun-dried tomatoes
  • 2 tsp dried oregano
  • tsp Up to 1/2red pepper flakes
  • 1 oz Parmigiano-Reggiano
  • Press Sauté and set it for Medium/Normal/Custom 300°F and set the time for 10 minutes.
  • As the pot heats, stir the water and chicken into the insert set in a 5-, 6-, or 8-quart Instant Pot. Continue cooking until plenty of steam wisps rise from the water. Stir in the pasta, turn off the heat, and lock the lid on the pot.
  • Max model: Set the pot for Pressure Cook at MAX pressure and set the time for 5 minutes.

    All other Instant Pot models: Set the Instant Pot for Pressure Cook/Manual at High Pressure for 7 minutes.
  • When the pot has finished cooking, use the quick-release method to bring the pressure back to normal. Unlatch the lid and open the cooker. Use hot pads or silicone baking mitts to pick up the (hot!) insert and drain its contents in a large colander set in the sink. Cool for 5 minutes.
  • Whisk the olive oil and vinegar in the insert. Add the artichoke hearts (with their liquid), the onion, sun-dried tomatoes, oregano, and red pepper flakes (if using). Dump in the still-warm chicken and pasta. Toss gently but well to coat. Cool for 5 more minutes, then stir in the cheese. Serve warm or at room temperature — or cover and refrigerate for up to 2 days and serve cold.
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