A ribsticking, tummy satisfying, comfort food classic. Simply throw everything bar the cheese in your Instant Pot and boom, 5 minutes later dinner is almost ready! A quick blitz under the grill after adding the cheese and you're done.
- 250 g dried pasta shapes
- 200 g can of sweetcorn
- 1 roasted pepper, chopped (red or yellow)
- 2 spring onions, finely minced
- 1 tsp oregano
- 1-2 cooked chicken thighs, shredded (or chop a small cooked chicken breast up)
- 170 g evaporated milk
- 2-4 rashers smoked streaky bacon, chopped
- 4 tbsp grated mozzarella
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Put the pasta in the Inner Pot and pour over the can of sweetcorn and any liquid from the can. Don't stir.
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Pour over just enough cold water to come to the surface of the pasta - poke any pieces protruding from the surface of the water and don't be tempted to add more water.
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Layer on top the roasted pepper, spring onion, oregano and chicken then pop the lid on. Program the Instant Pot to half the time it says on your pasta packet - mine cooks in 11 minutes so I give it 5 minutes on Manual High.
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When the cooking is finished, allow almost a minute for the pasta to settle and prevent starch squirting out the top of the pot and then do a QPR.
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Sti very well and add in the evaporated milk, bacon, and half the cheese. Continue to stir until the evaporated milk is absorbed.
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Scrape into an oven proof dish and sprinkle over the remaining cheese then pop under the grill for a few minutes (2-3 is usually enough) until the cheese is browned and starting to bubble. Eat greedily and immediately!
- Feeds 4 hungry people, especially if you serve a salad with it (as it is very rich!).
- Keeps well in the fridge to be eaten cold for lunch the following day!