Instant Pot Chicken Pesto Pasta
Instant Pot Chicken Pesto Pasta tossed with spinach in a creamy sauce. This quick dinner is easy to make and ready in less than 30 minutes.
Servings: 6 servings
Calories: 380kcal
Equipment
Ingredients
- 1 pound chicken skinless boneless chicken breasts sliced into thin strips
- 1 tablespoon olive oil
- 3 garlic cloves minced
- 2 cups rotini pasta
- 3 cups chicken broth
- ½ cup pesto
- 1 teaspoon pepper
- 1 cup milk low fat or milk
- 4 ounces cream cheese
- ¼ cup Parmesan cheese
- 2 cups spinach chopped
Instructions
- Set the Instant Pot to saute and add the olive oil.
- Add garlic and the chicken sliced in thin strips to the inner liner and saute until the chicken is browned on all sides.
- Press cancel, remove the chicken, and deglaze the inner liner by scraping the bottom of the liner to remove any stuck-on bits.
- Add the rotini pasta to the bottom of the pot.
- Place the chicken on top of the uncooked pasta.
- Pour in the 3 cups of chicken broth.
- Close the lid and set the Instant Pot to HIGH PRESSURE/MANUAL COOK for 4 minutes.
- Once the 4 minutes are over, slowly and carefully release the pressure manually.
- Remove the lid and set the pot back to saute.
- Add the cream cheese, milk, Parmesan, and pepper and combine until the cream cheese is melted and combined well.
- Chop and stir in the spinach and serve with additional Parmesan.
Notes
The rotini pasta can be swapped out for penne, fusilli, or other small pasta.
Nutrition
Serving: 1serving | Calories: 380kcal | Carbohydrates: 21g | Protein: 25g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 79mg | Sodium: 868mg | Potassium: 502mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1734IU | Vitamin C: 4mg | Calcium: 178mg | Iron: 1mg
