Instant Pot Pesto Pasta is a simple, delicious recipe that you can make with pantry staples. This pressure cooker pesto pasta recipe has a lot of flavor. Best of all, it is an Instant Pot dump and start recipe!
Instant Pot Pesto Pasta
These days we are relying more on pantry ingredients since we are staying inside more.
I like to stock up on a variety of flavorful ingredients, as well as staples like rice, beans, pastas, broth, and canned meats.
It’s nice to know that I can whip up a quick, delicious dinner using what I have in my pantry!
What Makes This Recipe Great
• First of all, this is a dump and start pressure cooker recipe. That cuts down on the cook time and makes it super easy!
• This recipe uses pantry items that you may already have:
-Jarred sun dried tomatoes
-Dried Pasta
-Pesto (either jarred or refrigerated)
-Chicken Broth
-Spices
-Canned chicken (optional)
-Parmesan cheese
• The pesto and sun dried tomatoes make this pasta dish very flavorful!
• I almost always have the ingredients on hand.
It is very easy to make this pressure cooker pesto pasta recipe. Here are the steps:
After pressure cooking the pasta and seasonings, do a quick release and then add parmesan and a can of chicken! Easy!
Is This Pressure Cooker Pasta Recipe Vegetarian?
This Instant Pot Pasta recipe is flavored with pesto and sun dried tomatoes, so it is vegetarian and vegan (if you omit the parmesan).
If you want to make use of another great pantry staple, add a drained can of chicken after pressure cooking.
Can This Instant Pot Recipe Be Doubled?
Yes it can. Double all of the ingredients, but keep the cook time the same.
Will This Pesto Pasta Recipe Fit in the 3 Quart Instant Pot?
Yes, this recipe is perfect for the 3 quart Instant Pot!
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Pin This Easy Instant Pot Recipe
If you make this easy pressure cooker pesto pasta with chicken, or without, please leave a comment with a star rating below. I’d love to know how you liked it!
Instant Pot Pesto Pasta is a simple, delicious recipe that you can make with pantry staples.
- 8 oz Penne Pasta (be sure to weigh it)
- 2 1/4 cups Chicken Broth
- 4 oz jar Sun Dried Tomatoes in Oil, drained, but reserve 3 tsp of the oil
- 1 tsp Garlic Powder
- 1/4 tsp Onion Powder
- 1/4 tsp Pepper
- 4 Tbsp Pesto
- 1 Tbsp Dried Parsley (optional)
- 1/2 cup Grated Parmesan Cheese (omit for vegan)
- 12 oz can Chicken, drained (optional)
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Add the pasta to the pot of the pressure cooker.
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Pour in the broth.
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Add the sun dried tomatoes, reserved sun dried tomatoes oil, garlic powder, onion powder, pepper, pesto, and parsley. Do not stir.
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Place the lid on the pot and seal the vent.
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Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 5 minutes*. High Pressure. The pot will take several minutes to come to pressure.
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When the cook time has ended, immediately open the vent to do a quick release of the pressure.
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When the pin in the lid drops down, open it and stir the pasta. It may be a little watery, but will thicken up.
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Add the parmesan and stir (As an option, you could also add some baby spinach at this point if you have any).
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If adding the chicken, gently break up the chunks before adding. Then stir gently.
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Let the pasta sit in the pot for a few minutes for the cheese to melt and the chicken to heat through. Stir before serving.
*If you use a different pasta, the cook time may be different. Macaroni is usually 4 minutes, bow ties are 5 minutes, spaghetti is 8 minutes, etc. This could vary by the type of pasta. The rule of thumb is to cook for half of the time that the package directions state, minus one minute. Then quick release the pressure.
Resources to Make this pressure cooker pesto pasta Recipe and More
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Barb
Hi There
Just wondering what the cooking time would be if I cut the recipe in half. This would make too much for hubby and me for a meal.
Thanks and can’t wait to try this!
Sandy
Just cut the ingredients in half and keep the cook time the same.
Nan
My family loves this. I love all your recipes and especially the pictures. I follow this recipe to a T, but it comes out very green. Not too appealing, but tastes great. What am I doing wrong? Wrong pesto maybe?
Thank You
Sandy
Pesto is very green, and my guess is that it is fresh, and that may be the issue. If you don’t like the green, try adding paprika, which will add color and not much conflicting flavor.
Stephanie Cline
I’ve made this multiple times and it turns out perfect each time. I usually double the pesto and replace the sun dried tomatoes with a chopped tomato and a T of olive oil. Today I threw in some veggies (sliced carrots, frozen broccoli, sliced yellow squash) and used a little Mrs. Dash table blend too. It made the best quick, easy primavera. This is really a foolproof recipe that is quick, simple, and can be made with anything in the pantry/fridge.
Sinead
Great! The whole family loves this recipe!
Nessa
Loved this. Super easy and delicious. I added more pasta and more pesto. Also it would be amazing with mozzarella
Mary T
Made this tonight and my family LOVED it!!
So quick and easy! Definitely making this again
and again and again!! 🙂 ⭐️⭐️⭐️⭐️⭐️
PattiAnn
This looks good, Sandy. What kind of pesto sauce did you use?
Thanks.
Sandy
I used a refrigerated one. I think it was Buttoli. You can use jarred, or whatever your favorite is.