A classic of both Italian-American restaurants and home cooking, this sweet-and-sour dish cooks up quickly in an Instant Pot or other multicooker.

Multicooker Chicken Scarpariello with Rigatoni

The dried pasta cooks in the sauce, adding a bit of starch to thicken it nicely.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner
Cuisine Italian
Servings 4 servings
Calories 790 kcal


  • 900 g chicken thighs boneless, skinless,trimmed of excess fat and cut into pieces
  • Kosher salt and freshly ground black pepper
  • 2 tbs olive oil
  • 1 cup sweet onions finely chopped
  • 1/3 cup celery finely chopped
  • 2 tbs minced or grated garlic
  • 1 large hot cherry pepper
  • 800 g can diced tomatoes
  • 1-1/2 cups lower-salt chicken broth
  • 340 g rigatoni
  • 3 tbs fresh flat leaf parsley coarsely chopped
  • 2 tbs unsalted butter


  • Generously season the chicken all over with 1 tsp. salt and 1/2 tsp. pepper. Add the oil to the multicooker and press sauté. When the oil begins to shimmer, add the chicken and cook, stirring occasionally, until no longer pink, about 7 minutes. Add the onion and celery, and cook, stirring occasionally, until softened, about 2 minutes. Add the garlic and cherry pepper, and cook, stirring, just until fragrant, about 30 seconds. Add the tomatoes, broth, 1/2 tsp. salt, and 1/4 tsp. black pepper, and cook, stirring occasionally, until well combined, about 2 minutes. Add the rigatoni and stir to combine. Using the back of a large spoon, press the pasta into the broth in an even layer. Press cancel.
  • Secure the lid, making sure that the valve is in the sealed position, and select pressure cook-low pressure. Set the timer for 6 minutes.
  • Once cooking is done, let sit in the pot for 10 minutes undisturbed, then use the quick-release method to release the remaining steam. Uncover the pot, stir in 2 Tbs. of the parsley, the pepper brine, and butter, and continue to stir until the butter is melted. Season to taste with salt and pepper. Divide among 4 bowls, garnish with the remaining parsley, and serve.


Recipe from finecooking.com


Calories: 790kcalCarbohydrates: 75gProtein: 55gFat: 28gSaturated Fat: 9gCholesterol: 225mgFiber: 6gSugar: 6g
Keyword Chicken, Multi Cooker, Pasta
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