Instant Pot Pesto Chicken Pasta (in Less Than 30 Minutes!)
Servings: 4 Servings
Ingredients
- 1 pound boneless skinless chicken breasts cut into 1 inch chunks
- 1 tablespoon Italian seasonings
- ¼ teaspoon salt optional
- ¼ teaspoon black pepper
- 8 ounces uncooked short pasta
- 2 cups low-sodium chicken broth enough to cover the noodles
- 6 ounces pesto sauce homemade or store bought
Instructions
- Cut the chicken into 1-inch chunks (or smaller), and place into a medium-sized bowl. Sprinkle with Italian seasoning, salt, and pepper. Stir to evenly coat.1 pound boneless skinless chicken breasts, 1 tablespoon Italian seasonings, ¼ teaspoon salt, ¼ teaspoon black pepper
- Pour the pasta noodles into the Instant Pot liner, and add the broth. Give it a quick stir to ensure no noodles are stuck together. Add the chicken to the top of the noodles in an even layer.8 ounces uncooked short pasta, 2 cups low-sodium chicken broth
- Close the lid, set the valve to “sealing,” and press the manual (pressure cook) button. Adjust the time to 5 minutes. After the time is up, open the valve and complete a quick release. Carefully remove the lid.
- Drain any excess water from the noodles and chicken. Add the pesto sauce, and stir to combine.6 ounces pesto sauce
Notes
- The serving size is 4 ounces of the finished pesto pasta. Actual calories will vary.
- Store any leftovers in the refrigerator for up to 3 days.
Nutrition Facts
Instant Pot Pesto Chicken Pasta (in Less Than 30 Minutes!)
Serving Size
8 ounces
Amount per Serving
Calories
527
% Daily Value*
Fat
20
g
31
%
Saturated Fat
4
g
20
%
Trans Fat
0.01
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Cholesterol
76
mg
25
%
Sodium
714
mg
30
%
Potassium
665
mg
19
%
Carbohydrates
48
g
16
%
Fiber
3
g
12
%
Sugar
3
g
3
%
Protein
36
g
72
%
Vitamin A
913
IU
18
%
Vitamin C
1
mg
1
%
Calcium
111
mg
11
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
