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Instant Pot® Chicken Pesto

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"A delicious and easy Instant Pot® recipe for chicken pesto served over pasta. Garnish with extra Parmesan cheese. Freeze extra pesto in a resealable plastic bag."
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1 h 21 m servings 357
Original recipe yields 12 servings (1 whole chicken)


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  1. Toast pine nuts and garlic cloves in a dry saucepan over medium heat. Transfer to a food processor; add basil, 2 tablespoons olive oil, Parmesan cheese, salt, and pepper. Process until combined.
  2. Turn on a multi-cooker (such as Instant Pot(R)) and select the Saute function. Coat the bottom of the pot with the remaining olive oil.
  3. Season both sides of chicken with salt and pepper; place into the pot, breast side-down. Cook until browned, 5 to 7 minutes. Flip; continue browning for 5 minutes. Turn off Saute function. Rub some pesto over the chicken. Mix in the remaining pesto, milk, and sun-dried tomatoes.
  4. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build. Let rest, 5 to 10 minutes; release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
  5. Transfer chicken to a separate dish; separate all meat from the bone. Discard bones and skin. Cut meat into bite-size pieces; place back in with the sauce and stir to combine. Season with salt and pepper.
  6. Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain. Add pasta to the chicken and sauce; stir to combine.


  • Cook's Note:
  • You can use any kind of pasta you prefer.

Nutrition Facts

Per Serving: 357 calories; 15.9 30.6 23.6 52 126 Full nutrition

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