Creamy Instant Pot Chicken Pesto Pasta

This Instant Pot Chicken Pesto Pasta is quick to prepare and loaded with vegetables. Bright, saucy, and full of flavour, this family-friendly pasta is a simple weeknight favourite that kids and adults both enjoy.

This recipe is intentionally hands-off: everything cooks in the Instant Pot, then bright green peas, tender baby spinach, and fresh pesto are stirred in at the end. Parmesan cheese is optional if you want a lighter meal, but adding a generous handful creates a richer, creamier sauce that complements the pesto perfectly.

Why You’ll Love This Instant Pot Recipe

• Simple and fast: add the ingredients, set the timer for 7 minutes, and let the pressure cooker do the work.
• Flexible: swap vegetables to suit what you have on hand — bell peppers, broccoli florets, or zucchini work well.
• Meal prep friendly: leftovers store well in the fridge and reheat nicely for lunches or easy dinners.

Ingredients You’ll Need

• 1 small yellow onion, sliced
• 2 tablespoons minced garlic
• 8 boneless, skinless chicken thighs, diced into 1-inch cubes (or use chicken breasts for a leaner option)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon salt, or to taste
• 3 cups cavatappi or rotini pasta
• 4 cups vegetable or chicken stock (a scant 4 cups)
• 2 cups pesto (store-bought or homemade), add more if you prefer a stronger pesto flavour
• 1½ cups frozen peas
• 2 cups baby spinach
• 1 cup grated Parmesan cheese (optional but highly recommended)

How To Make This Instant Pot Chicken Pesto Pasta

• Layer the sliced onions and minced garlic in the bottom of the Instant Pot. Add the diced chicken thighs, dried basil, dried oregano, and salt.
• Add the pasta on top and pour in the stock. Make sure the pasta is submerged in the liquid, but do not stir — layering helps prevent pasta from sticking during pressure cooking.
• Close the lid, set the valve to sealing, and cook on Manual/Pressure Cook for 7 minutes.
• When the cook time finishes, perform a quick release. If there is excess liquid remaining, drain a little off or continue to the next step to thicken the sauce.
• Stir in the pesto, frozen peas, and baby spinach. The residual heat will wilt the spinach and warm the peas. If the sauce seems thin, add the Parmesan and stir; the cheese helps bind and thicken the sauce into a creamy coating.
• Taste and adjust seasoning with more salt, pepper, or an extra spoonful of pesto if needed. Serve hot with an additional sprinkle of Parmesan.

Recipe Variations

• Add a pinch of red pepper flakes for a subtle kick that pairs well with pesto.
• Use sun-dried tomatoes or roasted red peppers for extra depth and a touch of sweetness.
• Swap the peas for steamed broccoli florets or substitute kale in place of spinach for a heartier green.

Tips and Notes

• If a little liquid remains after pressure cooking, adding grated Parmesan and stirring will thicken the sauce into a creamy coating.
• To remove excess liquid faster, use the sauté function to simmer the pasta for a minute or two until the sauce reduces; turn off sauté before stirring in the pesto to avoid overheating the basil.
• Pesto brands differ in texture and potency; adjust the amount you add based on how vibrant you want the pesto flavour to be.

Recipe

Instant Pot Chicken Pesto Pasta

A quick, saucy one-pot meal made in the Instant Pot with chicken, pesto, peas, and spinach. Serves 5–6.

Prep Time: 10 minutes

Cook Time: 7 minutes

Total Time: 17 minutes

Servings: 5 (about 5–6 servings)

Equipment

• 6-quart Instant Pot or similar electric pressure cooker

Ingredients

• 1 onion, sliced
• 2 tablespoons minced garlic
• 8 boneless skinless chicken thighs, diced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 3 cups cavatappi pasta
• 4 cups vegetable or chicken stock (scant)
• 2 cups pesto (or to taste)
• 1½ cups frozen peas
• 2 cups baby spinach
• 1 cup Parmesan cheese (optional)

Instructions

1. Layer the onions and garlic in the Instant Pot. Add the diced chicken, dried basil, oregano, and salt.
2. Add the pasta and pour in the stock, covering the pasta without stirring.
3. Close the lid and cook on high pressure for 7 minutes with the valve set to sealing.
4. Quick release the pressure when the cooking cycle finishes. Drain any excess liquid if necessary.
5. Stir in the pesto, peas, and baby spinach until combined and warmed through.
6. Stir in Parmesan if using, adjust seasoning, and serve immediately.

Nutrition (per serving)

Calories, protein, fat, and other nutrition will vary by ingredient brands and portion size. Use your preferred nutrition calculator for precise values.

Course: Instant Pot | Cuisine: American | Author: Carmy

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• Instant Pot Chicken Stroganoff
• Instant Pot Chicken Alfredo Pasta

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