As you might have noticed, I’ve been sharing a lot of Instant Pot pasta recipes lately. I love how hands-off they are, and since they cook completely in one pot (your pressure cooker), they’ve become a go-to for me on busy nights. I’ve got a delicious new Instant Pot pesto pasta dinner to share today. This Instant Pot chicken pasta recipe is quick to prep, easy and hands-off to make, but full of flavor! My family requests Instant Pot chicken pesto pasta again and again, and once you try it, I am sure it will become a regular on your dinner rotation as well. It’s creamy, hearty, and oh-so-tasty! I’ve got the full recipe at the end of this post (feel free to click the Jump to Recipe button above or scroll down if you’re ready to get cooking), but first I’m sharing some step-by-step photos and cooking tips.
More pressure cooker pasta 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 pesto pasta
I’ve got the full Instant Pot Chicken Pesto Pasta recipe at the end of this post, but here are the ingredients you’ll need to make it:
- 1 tablespoon olive oil
- 1 ½ pounds boneless, skinless chicken breast, cut into bite-size pieces
- ½ medium onion, finely chopped
- 2 cloves garlic, minced
- 3 ½ cups chicken stock
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon garlic powder
- 1 16-ounce package penne pasta
- 1 8-ounce package cream cheese, cubed
- ½ cup basil pesto
- ½ cup shredded parmesan cheese, plus more for garnish
- 1 cup cherry or grape tomatoes, halved
- Crushed red pepper, for garnish (if desired)
How to make Instant Pot chicken pesto pasta
To make this Instant Pot pesto pasta, start by selecting the Sauté function on a multi-function electric pressure cooker (like an Instant Pot). Heat olive oil in the pot, then add cubed chicken breast, chopped onion, and minced garlic to the pot. Sauté until the chicken is just starting to brown (about 4 minutes). Push Cancel to end the Sauté function, and remove the chicken and onion mixture with a slotted spoon and set it aside.
Add chicken stock to the pot and stir with a wooden or plastic spoon, scraping the bottom of the pot to loosen any browned bits. Then, stir in some salt, pepper, and garlic powder.
Add the pasta to the pot, making sure the noodles are evenly submerged in the liquid, but do not stir. Still without stirring, layer cream cheese cubes over the top of the pasta, followed by the reserved chicken and onion mixture. Finally, pour the pesto sauce over the top of everything.
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 15 minutes for the pot to reach pressure before the cooking time for your Instant Pot chicken pasta begins. After the pressure cooking time ends, carefully release the pressure using the manufacturer’s quick release method.
Open the lid and press Cancel to turn off the pot. Add shredded parmesan cheese to the pot, stirring until the cream cheese and parmesan cheese have completely blended into the Instant Pot pesto pasta sauce and any noodles that were stuck together have broken up. Let the pasta sit in the pot until the sauce is thickened (this will take about 3 minutes). After that, stir in a cup of halved cherry or grape tomatoes.
Serve the Instant Pot chicken pesto pasta garnished with additional parmesan cheese, and if desired, some crushed red pepper for a little kick.
This is one of my favorite Instant Pot chicken pasta recipes!
Here’s the Instant Pot Chicken Pesto Pasta recipe! Enjoy, and please leave a rating if you enjoy it as much as we do.
Instant Pot Chicken Pesto Pasta
This Instant Pot chicken pasta recipe is quick to prep, easy and hands-off to make, but full of flavor! My family requests Instant Pot chicken pesto pasta again and again.
Ingredients
- 1 tablespoon olive oil
- 1 ½ pounds boneless, skinless chicken breast, cut into bite-size pieces
- ½ medium onion, finely chopped
- 2 cloves garlic, minced
- 3 ½ cups chicken stock
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon garlic powder
- 1 16-ounce package penne pasta
- 1 8-ounce package cream cheese, cubed
- ½ cup basil pesto
- ½ cup shredded parmesan cheese, plus more for garnish
- 1 cup cherry or grape tomatoes, halved
- Crushed red pepper, for garnish (if desired)
Instructions
- Select the Sauté function on a multi-function electric pressure cooker (such as an Instant Pot). Heat the oil in the pot. Add the chicken, onion, and minced garlic 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 and onion mixture with a slotted spoon and set aside.
- Add the chicken stock to the pot and stir with a wooden or plastic spoon, scraping the bottom of the pot to loosen any browned bits. Stir in the salt, pepper, and garlic powder.
- Add the pasta to the pot, making sure the noodles are evenly submerged in the liquid, but do not stir. Without stirring, layer the cream cheese cubes over the top of the pasta, followed by the reserved chicken and onion mixture. Finally, pour the pesto sauce over the top of everything.
- 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 15 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 press Cancel to turn off the pot. Add the parmesan cheese 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. Let the pasta sit in the pot until the sauce is thickened (about 3 minutes), then stir in the tomatoes. Serve garnished with additional parmesan cheese, and if desired, crushed red pepper.
Aimee says
This was delicious! I will for sure be making this recipe again!
Ramona Cruz-Peters says
Thank you for sharing! I’m so glad you liked it. It’s one of my go-tos for easy, hands-off dinners!
Jen says
Do you start with raw or cooked chicken?
Ramona Cruz-Peters says
It starts with cubes of raw chicken. They first brown on the Sauté function then finish cooking completely under the pressure cooking process.