Instant Pot Chicken Pesto Pasta
This Instant Pot Chicken Pesto Pasta is super easy to make and is packed with veggies. Full of flavour, saucy, and a family favourite, this kid-friendly pasta is sure to be a hit for you!
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Servings: 5 - 6 servings
Equipment
Ingredients
- 1 onions, sliced
- 2 tablespoons minced garlic
- 8 boneless skinless chicken thighs, diced into 1 inch cubes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 3 cups cavatappi pasta
- 4 cup vegetable or chicken stock, scant
- 2 cups pesto, or more
- 1½ cup peas, frozen
- 2 cups baby spinach
- 1 cup parmesan cheese, optional but recommended
Instructions
- To the Instant Pot, layer in the onions, garlic, chicken thighs, dried basil, dried oregano, and salt.
- Add in the pasta and vegetable stock, making sure that the pasta is covered with the stock. Do not mix.
- Place the lid on the Instant Pot, set it to sealing, and then press the manual button, setting the pressure cooker to 7 minutes.
- Once done, quick release the steam. If you have too much liquid, you are welcome to drain it.
- Add in the pesto sauce, peas, and baby spinach. Stir to combine.
- Add in parmesan if using and stir to combine.
Video
Nutrition
Serving: 1serving | Calories: 874kcal | Carbohydrates: 48g | Protein: 55g | Fat: 50g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 193mg | Sodium: 2641mg | Potassium: 770mg | Fiber: 6g | Sugar: 9g | Vitamin A: 4067IU | Vitamin C: 23mg | Calcium: 465mg | Iron: 4mg