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Instant Pot Chicken Pesto Pasta
Easy Instant Pot chicken pesto pasta recipe!
Course
Main Course
Cuisine
American
Prep Time
5
minutes
minutes
Cook Time
5
minutes
minutes
Time to Pressure
10
minutes
minutes
Total Time
20
minutes
minutes
Servings
4
servings
Calories
678
kcal
Author
Kate at Eating in an Instant
Equipment
Instant Pot/Electric Pressure Cooker
Ingredients
8
ounces
dry rotini
2
cups
chicken broth
1
pound
boneless skinless chicken breast
in 1 inch chunks
1
tablespoon
Italian seasoning
¾
cup
pesto
1
cup
quartered cherry tomatoes
8
ounces
mozzarella pearls
Grated parmesan
Instructions
Add the pasta to the inner pot.
Pour the broth over the pasta.
Add the chicken to the top of the noodles in an even layer.
Sprinkle the chicken with Italian seasoning.
Close and lock the lid. Turn the pressure release valve to sealing and press the manual (pressure cook) button.
Adjust the time to 5 minutes.
Once cooking time is finished, do a controlled pressure release to quickly release the pressure.
Stir in the pesto.
Add the quartered tomatoes and mozzarella pearls.
Sprinkle with grated parmesan cheese.
Notes
Pasta:
Another short pasta like penne pasta will also work.
Chicken broth:
I like to use reduced-sodium chicken broth. Regular chicken broth or chicken stock will also work.
Chicken:
Boneless skinless chicken breast or chicken tenderloins work well.
Cherry tomatoes:
Grape tomatoes will also work.
Mozzarella:
Mozzarella balls or fresh mozzarella cut into small cubes will also work.
Nutrition values are estimates.
Nutrition
Serving:
1
serving
|
Calories:
678
kcal
|
Carbohydrates:
49
g
|
Protein:
45
g
|
Fat:
33
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
1
g
|
Cholesterol:
99
mg
|
Sodium:
1050
mg
|
Potassium:
664
mg
|
Fiber:
3
g
|
Sugar:
4
g
|
Vitamin A:
1177
IU
|
Vitamin C:
10
mg
|
Calcium:
324
mg
|
Iron:
2
mg