This easy recipe is filled with amazing pesto flavor and healthy greens like spinach and pea.
Instant Pot Pesto Chicken Pasta is one of the best one-pot meals you can find on Corrie Cooks.
You don't need to pre-cook the pasta and you can have a complete meal in less than 10 minutes!
Contents
What kind of noodles should I use?
Best pasta shapes for this Instant Pot chicken pesto pasta recipe:
Rotini (As I used)
Recipe Video
How to upgrade the recipe
Feel free to add:
Champignon mushroom
Cherry Tomatoes
Mozzarella Cheese
You can also serve with homemade Spaghetti Sauce on top.
Can I use anything else other than Chicken Breasts?
I tend to use cubed chicken breast for this recipe. You could also use thighs if that’s what you prefer.
You can also use small pieces of beef chuck, just like you do for the Instant Pot Beef Stroganoff recipe.
Cooking time will remain the same.
Can I use pre-grated cheese?
Freshly grated parmesan cheese will result in a smoother sauce.
Avoid buying the pre-grated stuff to have a flavorsome taste in your Instant Pot Pesto Chicken Pasta.
Can I store it and reheat it?
You are free to freeze the leftovers of your Pesto Chicken Pasta.
Just place it in a cooler freezer-friendly container and store it in the cooler for two months.
Any leftovers can be reheated on the stove or microwave.
How to make
Gather the ingredients.
Saute the pot for 3 minutes and add chicken and olive oil to the pot.
Let it cook until the chicken gets whitish and then add chopped onions.
Add chicken broth to the Instant Pot.
Let's add the uncooked Rotini noodles to our pot.
Cover the pot and set it to High Pressure for 4 minutes.
Do a Quick Release afterward.
Add Basil and frozen peas to the cooked noodles.
Why not add more green veggies?
Add spinach and any vegetables of your choice.
To give a cheesy touch, add Parmesan cheese which we grated eaarlier.
Mix it all and dish out to enjoy 🙂
Instant Pot Pasta Recipes
Instant Pot Tuscan Chicken Pasta
Instant Pot Crack Chicken Pasta
Instant Pot Chicken Stroganoff
Instant Pot Pesto Pasta
Ingredients
- 1 Cup Penne Pasta
- 4 oz Sun dried tomatoes diced
- 1 teaspoon Black pepper
- 1 teaspoon onion powder
- 1 teaspoon Garlic powder
- 1 tablespoon Dried parseley uncooked
- 1 teaspoon Oregano
- 1 tablespoon Red Pepper Flakes
- ¼ cup Vegetable broth
- 4 tablespoon Pesto
- ½ tablespoon Vegan permesan cheese
Instructions
- Gather all the necessary ingredients on your kitchen table.
- take an instant pot and add , Penne Pasta, Oz sun-dried tomatoes, one tablespoon black pepper, onion powder, garlic powder and dried parsley into the insatnt pot.
- then add 1 tablespoon oregano, flakes of red pepper, cup of vegetable broth, and last but not the least few spoons of pesto pasta into it.
- lock the lid and pressure cook it for 6 minutes.
- Cook on high pressure for 4 minutes.
- When cooking time is complete, do a quick pressure release.
- Add a vegan parmesan cheese, stir well and serve 🙂
Nutrition
Notes
- This recipe can easily be doubled and stored in a fridge. Transfer it in a cup whenever needed, and serve.
- Don't miss out on Vegetable Broth as it is the key ingredient of the recipe.
Welcome to my kitchen! I am Corrie, the blogger behind Corrie Cooks. I run this blog with my wife since 2017, so you can enjoy quick, easy and delicious Instant Pot recipes. Thank you for stopping by 🙂
