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    Instant Pot Carbonara

    August 12, 2018 By Meagan Fikes 2 Comments

    Instant Pot Carbonara | Carbonara with chicken and veggies made in the Instant Pot. Serve the sauce over whole chicken breast for a low carb option. Dairy free, gluten free. | eatsomethingdelicious.com

    Instant Pot Carbonara | Carbonara with chicken and veggies made in the Instant Pot. Serve the sauce over whole chicken breast for a low carb option. Dairy free, gluten free. | eatsomethingdelicious.com


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    To skip straight to the recipe, click here.


    I feel like I've been playing catch-up with these Instant Pot recipes. I never posted any recipes for the Instant Pot back when I first got one since I didn't think anyone had one. A few years go by then all of a sudden everyone has one and I have no recipes for them! So far, I've posted Instant Pot recipes for chop suey, Swiss steak, and breakfast rice bowls. So here's recipe #4!

    This carbonara has been my go-to "I have to take care of a cranky baby while I cook" recipe and it is so easy! (And yummy.) I've made it both in the Instant Pot and the oven and both ways turn out great.

    Instant Pot Carbonara | Carbonara with chicken and veggies made in the Instant Pot. Serve the sauce over whole chicken breast for a low carb option. Dairy free, gluten free. | eatsomethingdelicious.com

    This is actually based off of one of the first things my mom cooked for us immediately postpartum - back when I couldn't cook because I had a full time job as a human milk dispenser. Actually, as I type this, I just finished my milk duties and am acting as a body pillow because if Allen wakes up there's no way I'm finishing this post anytime soon - and I made this recipe back in June so it's long overdue!

    Anyways, I adapted my mom's idea by using some different vegetables and my favorite way to make a white sauce. It was one of those things we were making so often that I thought I might as well photograph it and put it on the blog next time!

    The sauce I used is really similar to the one I used on my grilled pizza. The difference is that this is thinner since I don't have to worry about it running off of a pizza crust. It's just three ingredients - coconut milk, dairy free mozzarella, and a little black pepper!

    Instant Pot Carbonara | Carbonara with chicken and veggies made in the Instant Pot. Serve the sauce over whole chicken breast for a low carb option. Dairy free, gluten free. | eatsomethingdelicious.com

    I'm not sure what, if any, vegetables are included in traditional carbonara but I love veggies in mine. At a minimum, it has to have peas. This recipe uses peas and broccoli but sometimes I like to add strips of red bell pepper too. I didn't include it this time because I wasn't sure if it would discolor the sauce while being pressure cooked. Feel free to use whatever veggies you like or omit them completely.

    Instant Pot Carbonara | Carbonara with chicken and veggies made in the Instant Pot. Serve the sauce over whole chicken breast for a low carb option. Dairy free, gluten free. | eatsomethingdelicious.com

    Actually, this recipe is very versatile. Like I mentioned, I've included instructions for either an Instant Pot or a stovetop/oven but I've also included an egg free variation, a vegan variation, and a few low carb options.

    My favorite low carb option isn't to replace the noodles but instead to make a sort of "carbonara chicken". Basically, you just eliminate the noodles and serve the sauce, veggies, and prosciutto over whole chicken breasts. It wasn't that pretty to photograph but still very tasty! Without the noodles, you should have enough sauce to add an extra chicken breast or two.

    Instant Pot Carbonara | Carbonara with chicken and veggies made in the Instant Pot. Serve the sauce over whole chicken breast for a low carb option. Dairy free, gluten free. | eatsomethingdelicious.com

    Print
    Instant Pot Carbonara | Carbonara with chicken and veggies made in the Instant Pot. Serve the sauce over whole chicken breast for a low carb option. Dairy free, gluten free. | eatsomethingdelicious.com

    Instant Pot Carbonara

    ★★★★★ 5 from 1 reviews
    • Author: Meagan Fikes
    • Prep Time: 10 mins
    • Cook Time: 30 mins
    • Total Time: 40 minutes
    • Yield: 4 servings 1x
    • Method: Instant Pot
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    Description

    Carbonara with chicken and veggies made in the Instant Pot. Dairy free and gluten free. See notes for alternative oven directions, low carb options, an egg free version, and a vegan version.


    Ingredients

    • 2 C full fat coconut milk
    • ¼ tsp pepper
    • ¼ tsp salt
    • 2 chicken breasts **see notes for vegan options**
    • 1 package of Taste Republic gluten free fettuccine, Cappello's fettuccine, or 3-4 servings worth of your favorite gluten free noodle or veggie noodle. **see notes for egg free options**
    • ½ bag (just eyeball it!) of Daiya mozzarella style shreds
    • ½ C peas, canned
    • 5 oz broccoli florets, steamed
    • 1.5 oz (usually ½ package) prosciutto

    Instructions

    1. In your Instant Pot, whisk together the coconut milk and pepper. Salt the chicken breasts and place those in the Instant Pot as well.
    2. Secure the lid and set the valve to "sealing". Press the poultry button (the display should read 15 minutes). Once it finishes cooking, allow 10 minutes for the pressure to naturally release before carefully switching the valve to "venting". Ensure all of the pressure has been released through the value before removing the lid.
    3. While waiting for the pressure to release, cook the noodles according to the package directions (or prepare veggie noodles, if using). Set aside.
    4. Once the lid can be removed from the Instant Pot, remove the chicken leaving the liquids behind. Shred the chicken and set aside.
    5. Set the Instant Pot to "sauté". Whisk in the dairy free cheese until melted and well combined. Stir in the peas, broccoli, and shredded chicken and allow everything to warm up for a minute or so.
    6. Serve over the prepared noodles. Tear the prosciutto into bite sized pieces and use as a topping (or just stir it all together if you prefer!)

    Notes

    This recipe assumes the user is familiar with and knows how to use an Instant Pot. Always read and follow the manufacturers instructions before attempting to make a recipe in your Instant Pot.

    This recipe can be served over your choice of noodles, zoodles (or your favorite veggie “noodle”), or spaghetti squash. If using spaghetti squash, be sure to prepare it ahead of time so it’s ready once the sauce is done.

    Low carb: omit the noodles, leave the chicken breasts whole, and serve the sauce with veggies and prosciutto over the chicken breasts. Zoodles in place of noodles are another good low carb option.

    Egg free: The only eggs in this recipe are in the noodles so you can either use the low carb option above or simply replace the noodles with an egg free noodle, spiralize or julienne a vegetable like zucchini into noodles, or use prepared spaghetti squash as your noodle alternative.

    Vegan: Omit the chicken and prosciutto then replace the noodles with a vegan-friendly noodle, spiralize or julienne a vegetable like zucchini into noodles, or use prepared spaghetti squash as your noodle alternative. Without the chicken, there's no need to pressure cook so just skip straight to making the sauce on the sauté setting or on the stovetop.

    Oven directions: In a saucepan, heat the coconut milk and whisk in the pepper. Once it's hot, whisk in the mozzarella shreds until melted and well combined. Place chicken in a glass baking dish and season with the salt. Add the broccoli and peas (neither need to be pre-cooked for this version) then cover with the white sauce. Cover the dish with foil and bake at 375ºF until the internal temperature of the chicken reaches at least 165ºF when checked with a food thermometer. Shred the chicken, stir it back into the sauce, then serve over prepared noodles of choice, and top with prosciutto torn into bite sized pieces.

    Did you make this recipe?

    Tag @eatsomethingdelicious on Instagram and hashtag it #eatsomethingdelicious

    Instant Pot Carbonara | Carbonara with chicken and veggies made in the Instant Pot. Serve the sauce over whole chicken breast for a low carb option. Dairy free, gluten free. | eatsomethingdelicious.com

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    Reader Interactions

    Comments

    1. Lenn

      August 13, 2018 at 8:29 am

      This is soooooo good!!!!!!

      ★★★★★

      Reply
      • Meagan Fikes

        August 13, 2018 at 3:56 pm

        Thanks! ❤️

        Reply

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    About Meagan

    About Meagan

    I started out with a passion for creating unique recipes and decorating cakes. In June of 2012, I discovered I was not only severely gluten intolerant but also, many of the foods I was eating I simply couldn't include in my diet anymore. Fortunately, my love for trying new recipes, ingredients, and cooking methods made re-learning how to cook seem more like a fun challenge than an unfortunate circumstance. I'm so happy to say that my dietary restrictions haven't stopped me from doing what I love. I hope you enjoy these recipes as much as I do.

    Some links on this site are affiliate links which means that if you make a purchase at one of these links, I may receive a small commission at no additional cost to you. I only link to products and services I personally recommend and believe will benefit my readers. These links help to cover some of my blogging expenses. I appreciate your support!

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    She’s finally here 🥰 Erika Claire Fikes was b She’s finally here 🥰
Erika Claire Fikes was born January 24th, 2022 at 1:35pm. 7lb 9 oz, 19 inches.
    Not really a new recipe but I shared my sons 4th b Not really a new recipe but I shared my sons 4th birthday cake on the blog today. Also wrote a recap on everything that’s been going on for the past year since I would normally write about it in my blog posts but haven’t written anything! I don’t know when I’ll be back on there. I’ve only had time for site maintenance and I really miss blogging but I’ll be back on once things slow down. The link to the new post is in my profile!
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#glutenfree #dairyfree #cakedecorating #foodallergies #celiacdisease
    I almost didn’t make this into a casserole becau I almost didn’t make this into a casserole because the sauce and pasta combined made a delicious side dish on their own! @beldolcefood #sponsored my most recent blog post and provided me with their new gluten free fusilli and penne to try out. I used the fusilli in this recipe and the sauce is a creamy, cheesy enchilada sauce made from just 3 ingredients.
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I ended up adding taco meat, fire roasted tomatoes, corn, black beans, and dairy free cheese to make a taco noodle casserole. Then we ate it all and I made it again! This is one of those recipes that will be going in our regular meal rotation.
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This is a pretty versatile recipe. It can be made vegan just by leaving out the meat and it’s just as good. And as I said earlier, the pasta with just the sauce makes a really good side dish. You can also top it with whatever you like such as cilantro, jalapeños, sour cream, scallions, or salsa.
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The recipe and details on @beldolcefood new gluten free pasta is linked in my profile:
@eatsomethingdelicious
Let me know if you try it!
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#glutenfree #dairyfree #glutenfreefacility #pasta #casserole #beldolce #foodallergies #f52grams #foodbloggerpro #celiac #glutenintolerant #eatsomethingdelicious
    I’ll just say it - I’m one of those bloggers t I’ll just say it - I’m one of those bloggers that makes cakes for their blogs “birthdays”. Or uses the blog birthdays as an excuse to make yet another cake recipe....yeah, that’s probably more accurate.
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Definitely felt like I needed a good excuse for this one because it’s my fifth variation of gooey butter cake! However, my site is seven years old so maybe I should have had seven gooey butter cakes ready to go? Guess I’d better get caught up before year eight 😉
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Anyways, I really enjoyed this carrot cake variation of gooey butter cake. The cake layer/crust swaps out the yellow cake mix with spice cake mix and I added in some shredded carrots and raisins. I kept the “gooey” top layer the same except that I topped it with a sprinkle of cinnamon and additional raisins before baking.
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If you want to try the recipe, the link is in my profile: @eatsomethingdelicious
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#gooeybuttercake #foodallergies #glutenfree #dairyfree #foodbloggerpro #baking #celiac #f52grams #f52sweets #glutenintolerant #carrotcake
#glutenfreelife #eatsomethingdelicious
    Couldn’t decide which to use on his birthday inv Couldn’t decide which to use on his birthday invites so got a big trifold card and used almost all of them 😅 This is the first time he’s cooperated (sort of) for his “milestone block” photos since he learned to roll over so it’s been a long time!
    Here are a few last minute treat ideas! The carame Here are a few last minute treat ideas! The caramel stuffed crispy rice treats recipe is written below. The other recipes (gooey butter cookies, salted caramel turtles, and pumpkin snickerdoodles) can be found at the link in my bio!
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CARAMEL STUFFED CRISPY RICE TREATS
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INGREDIENTS
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• ¼ C dairy free butter, divided
• 4 C mini marshmallows (regular and vegan both work), divided
• 6 C gluten free rice cereal *see notes*
• 1 tsp vanilla extract, divided
• 10-11 oz dairy free chewy caramels
• 11.25 oz can sweetened condensed coconut milk
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DIRECTIONS
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1. Melt 2 tablespoons of the dairy free butter in a medium sauce pan over medium-low heat. Add 2 cups of marshmallows and stir until they are melted with no lumps.
2. Remove from heat and stir in ½ tsp of vanilla then gently fold in 3 cups of cereal until it is well-combined with the marshmallows.
3. Using wet hands, press this mixture evenly into the bottom of a 7x11 inch casserole dish and set aside.
4. Unwrap the caramels and add them along with the sweetened condensed coconut milk to a small saucepan over medium-low heat. Stir often to avoid burning. Once this has turned to a completely smooth sauce, pour over the cereal layer.
5. Make your top cereal layer by repeating steps 1 and 2. Distribute this evenly over the caramel layer and pat down with wet hands.
6. Once the treats have cooled down, they will firm up and hold their shape when cut. Cut into squares and serve.
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NOTES
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• Potential allergens contained in this recipe may vary due to brands of ingredients used, product reformulations, etc. Please verify that all your ingredients are safe for you to consume and always be mindful of allergen cross contamination while cooking.
• Double check that the cereal you use is gluten free. At least one brand carries 2 different versions of rice cereal and only one is GF.
• Don't make both cereal layers in one large batch then divide it up. The top layer will cool and firm up before you can layer it on which will make the caramel seep out when you press it down.
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