Instant Pot Pesto Pasta
Quick and easy Instant Pot Pesto Pasta tossed with cherry tomatoes, spinach, Parmesan, and delicious basil pesto.
Servings: 8 servings
Calories: 344kcal
Equipment
Ingredients
- 1 lb box rotini pasta
- 1 tablespoon butter
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ cup basil pesto
- ¼ cup cream cheese
- 3 cups spinach chopped
- 3 cups chicken broth or liquid of choice
- ½ cup Parmesan Cheese
- 1 cup cherry tomatoes
Instructions
- Add the rotini pasta to the inner liner of the Instant Pot.
- Add the broth and gently press the pasta to submerge the pasta in the liquid.
- Add the butter, salt, and pepper.
- Close the lid and the vent.
- Set to 4 minutes on MANUAL/HIGH PRESSURE.
- Once the pot has done pressure cooking, carefully and intermittently "quick release" the pressure away from the face.*
- Open the lid and add the cream cheese and stir.
- Mix in the basil pesto, spinach, cherry tomatoes, and Parmesan.
- Serve hot or cold. Serve with Parmesan cheese if desired.
Notes
*Please refer to your pressure cooker's manual for how to carefully perform a quick release.
Nutrition
Serving: 1serving | Calories: 344kcal | Carbohydrates: 46g | Protein: 12g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 18mg | Sodium: 911mg | Potassium: 263mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1649IU | Vitamin C: 7mg | Calcium: 136mg | Iron: 1mg
