As a busy working mom with kids in sports, one-pot dinner solutions are my favorite. I am sharing a delicious and comforting one-pot Instant Pot chicken pasta recipe today: Creamy Instant Pot Chicken Primavera Pasta. This Instant Pot pasta primavera cooks quickly and easily in your pressure cooker. If you’re looking for a creamy chicken primavera pasta that the whole family will love, you’ll want to save this Instant Pot primavera. I’ve got the full Instant Pot chicken pasta primavera recipe at the end of this post (so feel free to scroll down if you’re ready to get cooking), or continue reading to get some of my ingredient and cooking tips along with step-by-step photos.
More recipes like this Instant Pot chicken pasta
- Instant Pot Cheesy Chicken Spaghetti
- Instant Pot Lemon Chicken Pasta
- Instant Pot Buffalo Chicken Pasta
- Instant Pot Chicken Pesto Pasta
- Instant Pot Mushroom Prosciutto Pasta
- Instant Pot Bacon, Chicken, and Ranch Pasta
- Instant Pot Creamy Chicken and Mushroom Spaghetti
- Instant Pot Penne al Pomodoro
- Instant Pot Taco Pasta (easy taco mac and cheese)
- Creamy Instant Pot Chicken Primavera Pasta
- Instant Pot Sausage Rigatoni
- Instant Pot Creamy Cajun Pasta with Sausage
- Instant Pot Cheesy Chicken and Broccoli Pasta
- Creamy Instant Pot Bacon Mac and Cheese
- Instant Pot Hearty Beef and Bean Pasta
- Creamy Instant Pot Chicken and Mushroom Pasta
- Instant Pot Tuscan-Inspired Sausage Fettuccine
- Creamy Instant Pot Chicken and Mushroom Florentine
What you need to make Instant Pot chicken pasta primavera
I’ve got the full pasta primavera Instant Pot recipe at the end of this post, but here are the ingredients you’ll need:
- 2 tablespoons butter or margarine
- 1 ½ pounds boneless, skinless chicken breast, cut into bite-size pieces
- 4 ½ cups chicken stock
- 1 tablespoon dry minced onion
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 16 ounces cavatappi pasta
- 16 ounces (about 3 cups) frozen mixed vegetables with asparagus (I find that either a Gold & White Corn, Carrots, Asparagus mix or a Vegetables with Asparagus stir-fry starter mix both work well. They come in pack sizes of 10.8 and 12 ounces respectively)
- 1 8-ounce package cream cheese, cubed
- 1/2 cup shredded Parmesan cheese, plus more for garnish
- 1/2 cup milk
How to make chicken primavera pasta in the Instant Pot (or other electric pressure cooker)
To make this Instant Pot chicken primavera pasta, you’ll start by selecting the Sauté function on a multi-function electric pressure cooker (such as an Instant Pot). Melt the butter in the pot, then add the cubed chicken breast to the pot and sauté until the chicken is just starting to brown (about 4 minutes). Push Cancel to end Sauté function, and remove the chicken with a slotted spoon and set aside.
Add chicken stock, dry minced onion, salt, pepper, and garlic powder to the pressure cooker pot and stir with a wooden or plastic spoon, scraping the bottom of the pot to loosen any browned bits.
The next step to make this Instant Pot chicken pasta recipe is to add the cavatappi pasta to the pot, making sure the noodles are evenly submerged in the liquid. Try not to mix it around too much; just make sure it’s evenly submerged.
At this point, you’ll be layering the next few ingredients for this creamy chicken primavera pasta. First, add the frozen vegetables and reserved chicken over the top of the pasta, but do not stir.
Next, place the cream cheese cubes over the top of the chicken and vegetables (again, without stirring).
Close and lock the pressure cooker lid, make sure the pressure/steam release switch is set to sealing, and set the cooking time to 5 minutes at high/normal pressure. It will take about 18-20 minutes for the pot to reach pressure before the cooking time begins (this recipe takes a bit longer for the pressure to build since you have so much in your pot). After the pressure cooking time ends, carefully release the pressure using the manufacturer’s quick release method. Carefully open the lid. The contents will look like they do in the image above after opening the lid.
Here’s where the magic happens for the creamy chicken primavera. Gradually add the parmesan cheese and milk to the pot, stirring until the cream cheese and Parmesan cheese have completely blended into the pasta sauce and any noodles that were stuck together have broken up (but be careful not to smash the vegetables too much, as they will be very soft). The sauce will thicken up beautifully as it sits.
Garnish your chicken primavera pasta with additional shredded Parmesan.
This Instant Pot chicken pasta recipe will be a regular comfort food on our dinner rotation, and I love that it’s an easy, one-pot recipe! Here’s the recipe for Creamy Instant Pot Chicken Primavera Pasta. Enjoy!!
Creamy Instant Pot Chicken Primavera Pasta
A delicious and comforting one-pot Instant Pot chicken pasta recipe. This Instant Pot pasta primavera cooks quickly and easily in your pressure cooker, making it a great solution for busy weeknights.
Ingredients
- 2 tablespoons butter or margarine
- 1 ½ pounds boneless, skinless chicken breast, cut into bite-size pieces
- 4 ½ cups chicken stock
- 1 tablespoon dry minced onion
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 16 ounces cavatappi pasta
- 16 ounces (about 3 cups) frozen mixed vegetables with asparagus
- 1 8-ounce package cream cheese, cubed
- 1/2 cup shredded Parmesan cheese, plus more for garnish
- 1/2 cup milk
Instructions
- Select the Sauté function on a multi-function electric pressure cooker (such as an Instant Pot). Melt the butter in the pot. Add the chicken to the pot and sauté until the chicken is just starting to brown, about 4 minutes. Push Cancel to end Sauté function, and remove the chicken with a slotted spoon and set aside.
- Add the chicken stock, minced onion, salt, pepper, and garlic powder to the pressure cooker pot and stir with a wooden or plastic spoon, scraping the bottom of the pot to loosen any browned bits.
- Add the pasta to the pot, making sure the noodles are evenly submerged in the liquid. Add the frozen vegetables and reserved chicken over the top of the pasta, but do not stir. Place the cream cheese cubes over the top of the chicken and vegetables without stirring.
- Close and lock the pressure cooker lid, make sure the pressure/steam release switch is set to sealing, and set the cooking time to 5 minutes at high/normal pressure. It will take about 18-20 minutes for the pot to reach pressure before the cooking time begins. After the pressure cooking time ends, carefully release the pressure using the manufacturer’s quick release method.
- Open the lid and gradually add the parmesan cheese and milk to the pot, stirring until the cream cheese and Parmesan cheese have completely blended into the pasta sauce and any noodles that were stuck together have broken up. Garnish with additional shredded Parmesan.
Notes
For the vegetables, I have found that either a Gold & White Corn, Carrots, Asparagus mix or a Vegetables with Asparagus stir-fry starter mix work well. They come in pack sizes of 10.8 and 12 ounces respectively.
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