Easy Instant Pot Pesto Chicken Pasta

This Easy Instant Pot Pesto Chicken Pasta is a quick, one-pot meal packed with tender chicken, perfectly cooked pasta, and a creamy, flavorful pesto sauce. Ready in under 30 minutes, it’s a comforting and delicious weeknight dinner that the whole family will love.

This Easy Instant Pot Pesto Chicken Pasta is a one-pot wonder that makes weeknight dinners a breeze.

Tender chicken and perfectly cooked pasta are tossed in a creamy, flavorful pesto sauce, creating a comforting and satisfying meal in under 30 minutes.

Quick, delicious, and family-friendly, it’s a recipe you’ll want to make again and again.

Why You Will Love This Recipe!

• Quick & Easy: Ready in under 30 minutes, perfect for busy weeknights.
• One-Pot Meal: Minimal cleanup since everything cooks together in the Instant Pot.
• Tender Chicken: Juicy, flavorful chicken cooks perfectly every time.
• Creamy Pesto Sauce: Rich, garlicky pesto coats every bite for maximum flavor.
• Family-Friendly: Loved by kids and adults alike, making dinner stress-free and delicious.

If you are looking for even more Instant Pot Chicken Dishes, some of my favorites are NINJA FOODI CHICKEN PAD THAI, INSTANT POT CHICKEN PICCATA, INSTANT POT HONEY CHICKEN DRUMSTICKS, and INSTANT POT CHICKEN FRIED RICE.

Ingredients Needed

• Fresh Basil: This is the star of the recipe, make sure you use fresh basil.
• Cashews: Use unshelled, whole cashews
• Chicken: either use boneless, skinless chicken breasts or use boneless, chicken thighs.
• Cherry Tomatoes: You can also use sliced tomatoes, but cherry tomatoes work best for this recipe.
• Broth: Use either chicken broth or chicken stock.
• Cheese: Use a blend of shredded mozzarella cheese, and grated parmesan cheese
• Spices/Seasonings: Garlic, Salt, Black Pepper
• Optional: Serve with either pasta, spaghetti, or over rice.

How To Make Instant Pot Pesto Chicken Pasta

Step One: Blend basil, cashews, parmesan, garlic, ½ teaspoon salt, and two tablespoons olive into a smooth paste and keep aside. Add salt and pepper onto the chicken pieces and spread the prepared pesto on top of the chicken. Mix properly.

Step Two: Set the instant pot on SAUTE function, and let it heat up.

Step Three: Add one tablespoon of oil; next, add the pesto-coated chicken pieces, and sauté it for a few minutes until the chicken changes color. Take it out and set it aside. CANCEL the SAUTE button. Add one tablespoon of chicken stock and deglaze the pot properly.

Step Four: Next, add the chicken pieces, cherry tomatoes, and leftover chicken stock. Close the lid and pressure valve. Select the PRESSURE COOK button on HIGH PRESSURE and cook for 6 minutes.

Step Five: Once the pressure-cooking cycle is over, quickly release the pressure by manually moving the valve from SEALING to VENTING position. Open the lid carefully and select the CANCEL button. Serve the hot chicken pesto over cooked spaghetti or pasta with shredded mozzarella on top, and garnish with cherry tomatoes. 

Instant Pot Pesto Chicken Pasta Recipe Tips

• Use fresh basil: Fresh basil gives the pesto a vibrant flavor, but store-bought pesto works in a pinch.
• Cut chicken evenly: Ensures even cooking and tender pieces throughout.
• Don’t overcook pasta: Add pasta after deglazing the pot and use the quick-cook method to avoid mushy noodles.
• Deglaze properly: Scrape the bottom of the Instant Pot after sautéing to prevent burning and ensure flavorful sauce.
• Adjust pesto to taste: Add more or less pesto depending on how strong you want the flavor.
• Garnish before serving: Sprinkle with Parmesan and fresh herbs for extra flavor and presentation.

Storing Instructions

• Refrigerator: Allow the pasta to cool completely, then store in an airtight container for up to 3–4 days.
• Freezer: Place cooled pasta in a freezer-safe container or bag for up to 2 months. To reheat, thaw overnight in the fridge and warm in a skillet or microwave, adding a splash of chicken stock or water to loosen the sauce if needed.
• Tip: For best texture, avoid freezing the pasta with delicate greens; add fresh basil after reheating.

Instant Pot Pesto Chicken Pasta Recipe Faqs

Can I use store-bought pesto? Yes! Store-bought pesto works perfectly, but fresh homemade pesto will give a brighter, more vibrant flavor.

Can I make this recipe vegetarian? Absolutely! Swap the chicken for vegetables like zucchini, mushrooms, or bell peppers for a delicious vegetarian version.

Can I use frozen chicken? Yes, but increase the cook time slightly and ensure the chicken reaches an internal temperature of 165°F (74°C) before serving.

How do I prevent the pasta from sticking? Stir the pasta well after adding it, and use enough liquid to cover the noodles. Quick-release pressure carefully to avoid overcooking.

Can I make this ahead of time? Yes, you can prepare the pesto and chicken separately and assemble when ready. Store leftovers in the refrigerator for up to 3–4 days.

More Easy Instant Pot Recipes

INSTANT POT SPINACH AND ARTICHOKE DIP

INSTANT POT BLT PASTA SALAD

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