Pressure Cooker Chicken Carbonara

Pressure Cooker Chicken Carbonara

By Jo Graeme
0:05 To Prep
0:10 To Cook
3 Servings
Average Rating
Difficulty Easy

This is a lovely quick one pot meal.


  • 8 Short Bacon (diced)
  • 1 Tablespoon Olive oil
  • 2 Garlic Cloves (crushed)
  • 3 Cups Spiral/Penne Pasta (uncooked)
  • Enough Chicken Stock to barely cover the uncooked Pasta
  • 4 Chicken Thighs (diced to bite size)
  • 2 Eggs plus 2 Egg Yolks
  • 1/3 Cup thickened cream
  • 1/2 Cup grated parmesan cheese
  • 1/3 Cup Finely chopped fresh parsley

Step 1

Add the Olive Oil, Diced Bacon & Crushed Garlic to the Pressure Cooker and cook until the bacon is crispy. Be careful not to burn the Garlic. Remove and set aside.

Step 2

Place the uncooked Pasta in the Pressure Cooker with barely enough Chicken Stock to cover it. Placed Diced Chicken on top of the Pasta. Bring to boil on High Heat, lock on lid and bring to pressure using Setting 2. Once at pressure reduce heat to Low and cook for 10 minutes. Quick Release.

Step 3

While the Pasta & Chicken is cooking, Whisk in a separate bowl the Eggs, Egg Yolks & Thickened Cream.

Step 4

After the Pressure Cooker Lid is removed return the pot to Medium Heat and stir in the Egg & Cream Mixture and cook for 2-3 Minutes.

Step 5

Add the Crispy Bacon, Grated Parmesan, Chopped Parsley stir and serve.

Chef's Tips

Double the recipe in the 7 Litre Pressure Cooker for a Family Serve (Cooking time should be the same).



The easiest carbonara ever. I put some portabella mushrooms in as well. Delish.

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