A delicious and easy Instant Pot® recipe for chicken pesto served over pasta. Garnish with extra Parmesan cheese. Freeze extra pesto in a resealable plastic bag.
Provided by Countryesque Kati
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes
Time 1h21m
Yield 12
Number Of Ingredients 10
Steps:
- Toast pine nuts and garlic cloves in a dry saucepan over medium heat. Transfer to a food processor; add basil, 2 tablespoons olive oil, Parmesan cheese, salt, and pepper. Process until combined.
- Turn on a multi-cooker (such as Instant Pot®) and select the Saute function. Coat the bottom of the pot with the remaining olive oil.
- Season both sides of chicken with salt and pepper; place into the pot, breast side-down. Cook until browned, 5 to 7 minutes. Flip; continue browning for 5 minutes. Turn off Saute function. Rub some pesto over the chicken. Mix in the remaining pesto, milk, and sun-dried tomatoes.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build. Let rest, 5 to 10 minutes; release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
- Transfer chicken to a separate dish; separate all meat from the bone. Discard bones and skin. Cut meat into bite-size pieces; place back in with the sauce and stir to combine. Season with salt and pepper.
- Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain. Add pasta to the chicken and sauce; stir to combine.
Nutrition Facts : Calories 357.4 calories, Carbohydrate 30.6 g, Cholesterol 52.2 mg, Fat 15.9 g, Fiber 1.9 g, Protein 23.6 g, SaturatedFat 3.7 g, Sodium 126.5 mg, Sugar 3.3 g
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