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Instant Pot Pasta Chicken Primavera
Course
Main Course
Cuisine
Italian
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
20
minutes
minutes
Servings
5
Calories
590
kcal
Author
Corrie
Ingredients
2
tablespoon
olive oil
1
pound
farfalle pasta
1
pound
chicken
cooked
1
cup
squash
chopped
1
cup
zucchini
chopped
1
cup
tomatoes
sun dried
1
broccoli
chopped
1
cup
white wine
4
garlic cloves
minced
½
cup
basil
chopped
1
cup
chilly butter
1
tablespoon
salt
1
tablespoon
pepper
Instructions
Put oil, pasta and water in the instant pot and close the lid and set the instant pot to
“Manual” and cook for 5 minutes at high pressure.
Release the pressure and keep them aside.
Put oil, onions and all the rest ingredients in the instant pot and Sauté for 3 minutes.
Add white wine and cooked chicken and boiled pasta and cook for 1 minute.
Season with salt and pepper and serve hot.
Nutrition
Calories:
590
kcal
|
Carbohydrates:
84
g
|
Protein:
25
g
|
Fat:
14
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
7
g
|
Trans Fat:
1
g
|
Cholesterol:
33
mg
|
Sodium:
1479
mg
|
Potassium:
970
mg
|
Fiber:
8
g
|
Sugar:
7
g
|
Vitamin A:
4226
IU
|
Vitamin C:
125
mg
|
Calcium:
121
mg
|
Iron:
3
mg