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Instant Pot® Gourmet Pesto Chicken

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"This recipe makes such a wonderful delicate sauce in the Instant Pot®. It tastes very light instead of your usual heavy chicken pesto. Yum!"
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Ingredients

1 h 30 m servings 731 cals
Original recipe yields 5 servings

Directions

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  1. Rub chicken thighs with salt and pepper and dust lightly with flour, shaking off excess.
  2. Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Add olive oil and chicken. Cook until chicken is very lightly browned, about 3 minutes. Add chicken broth. Close and lock the lid. Select Poultry setting and set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
  3. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and carefully remove the lid.
  4. Add cream cheese, penne pasta, asparagus, green beans, pesto, onion powder, and garlic powder. Stir together until well mixed. Close lid and select Rice setting; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build. Cook according to manufacturer's instructions.
  5. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

Footnotes

  • Cook's Notes:
  • If you like, you can remove the bones from the thighs after cooking before serving.
  • You can use any type of pasta you like.

Nutrition Facts


Per Serving: 731 calories; 38.7 g fat; 59.3 g carbohydrates; 38.6 g protein; 128 mg cholesterol; 762 mg sodium. Full nutrition

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