Instant Pot Chicken Pesto Pasta
Let the Instant Pot do all the work for you! This easy and nutritious dinner is ready in under 30 minutes! It's full of flavor and packed with basil and spinach!
Servings: 10 servings
Calories: 509kcal
Equipment
Ingredients
- 1 lb Chicken Breast Cut into cubes
- 4 Garlic Cloves Minced
- 1 tablespoon Extra Virgin Olive Oil
- 4 cups Chicken Broth
- 1 Box Whole Wheat Pasta
- ½ cup Pesto
- 1 cup Spinach
- ½ cup Parmesan
- 1 Lemon, Zested
Spinach and Walnut Pesto
- 1 cup Basil leaves
- 2 cups Spinach
- ½ cup Walnuts
- ½ cup Parmesan cheese
- ¾ cup Extra Virgin Olive Oil
- Salt and Pepper to taste
Instructions
- Set your Instant Pot to "Saute".
- Add the Extra Virgin Olive Oil and diced chicken breast. Cook until the chicken is just browned.
- Add the minced garlic and allow that to cook for one minute.
- Add the pasta and chicken broth. Do not stir.
- Cover the Instant Pot and set it to High Pressure for 5 minutes.
- Once the 5 minutes is up, release the pressure via manual release. Please be careful as the steam is very hot coming out.
- Once the pressure is released, open the lid and add the pesto, zested lemon, and parmesan cheese. Stir everything to combine and serve immediately.
Spinach and Walnut Pesto
- Add everything to a food processor and process for two minutes. If the pesto is too thick, add some more extra virgin olive oil. Place in a mason jar in the refrigerator. Top the jar with a little more extra virgin olive oil. This will prevent the pesto from going bad in the refrigerator.
Nutrition
Calories: 509kcal | Carbohydrates: 38g | Protein: 24g | Fat: 31g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.01g | Cholesterol: 37mg | Sodium: 369mg | Potassium: 443mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1314IU | Vitamin C: 4mg | Calcium: 184mg | Iron: 3mg