Instant Pot Chicken Pesto Pasta is a delicious recipe that is ready in about 30 minutes. This is a great weeknight dinner idea. If you haven't tried cooking a one-pot pasta meal in your Instant Pot, this is a great one to start with! The pesto gives the pasta a bright flavor, and the sauce is creamy, but not heavy.
Pesto Pasta in the Instant Pot
If you like pesto flavored recipes that are quick to make for an easy dinner, you might enjoy this one.
This pasta recipe made in the Instant Pot uses a store bought basil pesto from the refrigerated section of the store, but feel free to use homemade.
Pasta in the Instant Pot?
Yes, I make pasta in my Instapot all the time! I have a foolproof way of making it and include the details in each recipe so you can have great results, too.
Each type of pasta has a different cook time, but the amount of liquid is usually the same. You can always add a little more if you like a saucier result, but don't add less as the pasta has to have a certain amount to absorb so it can cook through.
Which Instapot to Use?
I used a 3-quart size pot, but you can use the 6-quart. If you double the recipe, just keep the cook time the same.
What is in Instant Pot Pesto Chicken Pasta?
I love recipes with tasty, simple ingredients.
Instant Pot Chicken Pesto Pasta has Olive Oil, Butter, Onion, Garlic, Chicken Breast, Heavy Cream, Chicken Broth, Cavatappi Pasta, Pesto, Spinach, and Parmesan Cheese.
How to Make This Instant Pot Pasta Recipe
1) Sauté the onion and garlic until softened.
2) Add the chicken and spices. Cook until chicken is no longer pink on the outside, but still raw inside.
3) Pour in the chicken broth, heavy cream, and pasta. Use a spoon to press the pasta down into the liquid.
4) Cook on High pressure for 5 minutes. Quick Release the pressure.
5) After cooking, stir the pasta and stir in the pesto.
6) Add the baby spinach and the parmesan cheese. Stir. Taste and adjust salt if needed, and add a little more cream, if desired.
Storing the Leftovers
Let the pasta cool, then put in an airtight container and keep in the fridge for up to 4 days.
Reheat on a low temperature to keep the oil from separating too much.
More Instant Pot Chicken Recipes
Instant Pot Mississippi Chicken
Instant Pot Tuscan Chicken Pasta
Instant Pot Shredded Chicken
Instant Pot Chicken Adobo Filipino
Instant Pot Orange Chicken
There are over 300 Instant Pot Recipes on my website. There is sure to be something you will enjoy!
Do You Love Soup Recipes? Try These
Instant Pot Creamy Tortellini Soup
Instant Pot Italian Wedding Soup
Instant Pot Oxtail Stew
If you make Instant Pot Chicken Pesto Pasta, please let me know! Simply leave a comment below with a star rating.
Instant Pot Chicken Pesto Pasta is a one pot meal that is ready in about 30 minutes. Easy and full of flavor!
- 1 Tablespoon Olive Oil
- 1 Tablespoon Butter
- ½ small Yellow Onion
- 2 cloves Garlic, minced
- Kosher Salt
- Black Pepper
- Red Pepper Flakes
- 1 large Chicken Breast, cubed
- ½ cup Heavy Cream
- 2 cups Chicken Broth
- 8 oz Cavatappi Pasta
- 7 oz Pesto, or to taste
- 3 oz Fresh Baby Spinach
- ⅓ cup Grated Parmesan Cheese
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Gather all of the ingredients and measure them out. Chop the onion, chicken, etc.
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Turn on the Sauté setting on the pressure cooker. When it is hot, add the olive oil and the butter. Then add the onion and cook it, stirring occasionally, until softened.
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Add the minced garlic and cook for a minute, stirring occasionally.
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Add the chicken and the spices. Cook until chicken is no longer pink on the outside, but still raw inside. Cancel Sauté mode.
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Pour in the chicken broth, heavy cream, and pasta. Use a spoon to press the pasta down into the liquid.
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Close the lid and turn the steam release knob to the Sealing position, if pot is not self-sealing. Then Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 5 minutes (6 minutes for softer pasta). High Pressure. Press Start if your pot has that option. It will take several minutes for the pot to come to pressure and the pin to pop up.
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When the cook cycle has finished, immediately turn the steam release knob to the Venting position to Quick Release the steam/pressure. If the sauce starts to come out of the vent, close the vent and release the pressure in shorter bursts until you are able to open it fully with no sauce coming out.
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When the pin in the lid drops back down, open the lid and stir the pasta and stir in the pesto.
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Add the baby spinach and the parmesan cheese. Stir. Taste and adjust salt if needed, and add a little more cream, if desired.
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Serve hot.
Store leftover pasta in an airtight container in the fridge up to 4 days.
Reheat on a low temperature to keep the oil from separating too much.
Sharon Waxman
Hi,
Thank you for your delicious recipes. I have not tried this one yet but will soon. I was wondering if I could avoid using heavy cream. Would this work out with half and half, or milk, or yogurt? Thank you.
Sandy
You can use half and half.
Kay
Delicious! I’m going to make this a regular dinner. I will double it when my kids come over.