Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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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Recipe Summary

cook:
1 hr
additional:
10 mins
total:
1 hr 30 mins
prep:
20 mins
Servings:
5
Yield:
5 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Rub chicken thighs with salt and pepper and dust lightly with flour, shaking off excess.

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  • Turn on a multi-functional pressure cooker (such as Instant Pot®) 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.

  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and carefully remove the lid.

  • 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.

  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

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

731 calories; protein 38.6g; carbohydrates 59.3g; fat 38.7g; cholesterol 128.1mg; sodium 761.7mg. Full Nutrition
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