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Instant Pot Chicken Pesto Pasta Recipe

  • Author: Katherine

Ingredients

Scale

    • 1 lb chicken breast, cut into chunks

    • 1 cup pesto sauce

    • 1 lb pasta of your choice

    • 4 cups chicken broth

    • 1 cup cherry tomatoes, halved

    • 1 cup spinach

    • Salt and pepper to taste

    • Grated Parmesan cheese for serving

Instructions

    1. Brown the Chicken: Turn on the Instant Pot and select the “Sauté” setting. Add the chicken chunks and cook until they are browned on all sides.

    1. Combine Ingredients: Add the pesto sauce, pasta, and chicken broth to the pot. Stir everything together to ensure the pasta is well-coated with the sauce and broth.

    1. Pressure Cook: Close the lid securely and set the Instant Pot to “Manual” mode for 8 minutes. This will cook the pasta and chicken to perfection.

    1. Release Pressure: Once the cooking time is complete, use the quick release method to release the pressure from the Instant Pot.

    1. Add Vegetables: Stir in the halved cherry tomatoes and spinach. Let the mixture sit for about 2 minutes to allow the spinach to wilt and the tomatoes to soften slightly.

    1. Season and Serve: Season the pasta with salt and pepper to taste. Serve the pasta hot, topped with a generous sprinkle of grated Parmesan cheese.

Nutrition

  • Serving Size: One Normal Portion
  • Calories: 450
  • Fat: 15g
  • Carbohydrates: 50g
  • Fiber: 3g
  • Protein: 32g

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Find it online: https://herkitchenstories.com/instant-pot-chicken-pesto-pasta-recipe/