Sweet and Spicy Chicken (with pasta)

Pasta plays a key part in parenthood sanity – especially spaghetti or as it is known in our house – “pasghettis”. What kid doesn’t like spaghetti? To mine, nothing will compare to the joy of picking up each strand of spaghetti, making it wriggle like a worm, lift your hand as high as it will go and manoeuvring the strand masterfully into your gaping pasta hole! Haha…and the slurping, the endless slurping of spaghetti with the tomato (or cream) sauce flying about the place with the force of the slurp! I absolutely love watching their eager faces until its cleaning time…and then I wish I made sandwiches instead! Haha 

Anyway, because they love pasta so much, we have it at least once a week if not more. So we don’t end up having the same type of pasta all the time, I like to think creatively and make little tweaks to the pasta sauce so that it doesn’t get boring or become “same old, same old”. And I love cooking in the Instant Pot mainly because I can stick frozen chicken breasts in directly! This particular dish is easy to make, tasty and a hit with all ages. 

So, what’ll you need? 

2 Frozen Chicken Breasts

1 medium sized Onion, chopped

5 cloves of Garlic, finely chopped

400g Pureed Tomatoes

2 tsp Tomato Ketchup

1 heaped tsp of Spicy Italian Herbs

2tbsp Dark Soy Sauce

2tsp Worcestershire Sauce

1 heaped tsp of brown sugar

1 Chicken Stock (cube or stockpot) – dissolved in 1 cup water

Salt to taste

1tbsp Olive Oil

Basil leaves to garnish

Grated mature Cheddar Cheese to garnish (optional) 


Turn on sauté mode and add the oil. Once the display says “hot”, add the chopped onion and garlic. Sauté for 3-4 minutes.


Add the pureed tomatoes and tomato ketchup, stir until heated through. Now add the dark soy sauce, Worcestershire sauce, and salt.

Stir well, then add the Italian herbs. Lastly add the sugar and the chicken stock dissolved in water.

Stir well and then add the frozen chicken breasts on top. Put the lid on and set to sealing.


Click on “Poultry” – this should set it to high pressure for 15 minutes. don’t worry about the increasing the cooking time because the chicken is frozen. The cooking time is automatically adjusted – meaning if you put in frozen chicken, it will just take longer to come to pressure!!

While the chicken is cooking, bring a pot of water to boil and cook your pasta according to the manufacturer’s guidelines and drain.

Once the Instant Pot has completed the cooking, do a quick release. Once pressure pin has dropped, take out the chicken pieces and either pull them using two forks or chop them roughly like I’ve done.


Return to the sauce. Add the chopped basil leaves and mix well.


Plate up the required amount of pasta (I’ve also had this with rice before and it is lush!!!), mix in the sauce and garnish with grated cheese. If you want to keep it vegan, skip the cheese!


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