This Instant Pot Italian Chicken Pasta is an easy Instant Pot recipe that is loaded with flavor -- no mushy pasta in sight! A simple sauce made of Italian herbs, roasted red peppers, spinach and Parmesan.
Course Main Course
Keyword instant pot pasta
Prep Time 10minutes
Cook Time 2minutes
Total Time 12minutes
Author Ashley Fehr
2boneless skinless chicken breastschopped into 1" pieces
3cupslow sodium chicken broth
1/2cupfinely chopped spinach
1/3cuproasted red peppers(from the jar, chopped)
3cupswhole grain fusilior other short cut pasta
1/4cupshredded Parmesan cheese
Turn the Instant Pot to saute and add the chicken and drizzle with oil. Stir and cook for 2 minutes (it won't be browned, just slightly cooked on the outside).
Add the salt, garlic, Italian seasoning and pepper. Cook and stir 1 minute.
Add the chicken broth, and scrape the bottom well to remove any bits that may have stuck.
Turn the Instant Pot off.
Stir in the tomato, spinach and red peppers. Top with pasta, and gently press the pasta into the liquid but don't stir (it's best if it's not touching the bottom of the pot).
Put the lid on, turn the valve to sealing, and select Pressure Cook or Manual for 2 minutes. It will take about 10 minutes to come to pressure and begin counting down.
When the cook time is over, turn the Instant Pot off and let sit for 2-3 minutes.
Gradually release the pressure by holding the valve open slightly, so that it releases gradually and not all at once.
Stir together the cream, corn starch and pesto. Turn the Instant Pot to saute, and add in the cream mixture. Stir and cook for 2 minutes or until sauce is thickened.