This is a family favorite that I've adapted for the Instant Pot®!

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Recipe Summary

prep:
15 mins
cook:
30 mins
additional:
5 mins
total:
50 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place chicken in a bowl and sprinkle with Cajun seasoning. Stir until coated.

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  • Turn on a multi-functional pressure cooker (such as Instant Pot®), add olive oil, and select Saute function. Add seasoned chicken to the hot oil and saute, stirring occasionally, for 3 to 5 minutes. Add onion and continue to saute until chicken is no longer pink in the center, about 5 minutes longer. Stir to scrape up any bits from the bottom of the pot.

  • Pour dry pasta on top of chicken and add water just until pasta is barely covered. Place spinach on top of pasta and cancel Saute function.

  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. 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 remove the lid, and stir to combine ingredients.

  • Switch to Saute function. Add whipping cream and then add basil pesto; stir to combine. Stir in Parmesan cheese and close the lid. Cook, covered, until cheese melts, about 5 minutes. Remove lid, stir to combine, and serve.

Cook's Note:

I used a 6-quart Instant Pot(R).

Nutrition Facts

559 calories; protein 34.2g; carbohydrates 24.3g; fat 36.4g; cholesterol 150.2mg; sodium 588.4mg. Full Nutrition
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