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This recipe makes such a wonderful delicate sauce in the Instant Pot®. It tastes very light instead of your usual heavy chicken pesto. Yum!
Ingredients
- 5 bone-in chicken thighs, skinned
- salt and ground black pepper to taste
- 1 tablespoon all-purpose flour, or as needed
- 1 tablespoon olive oil
- 1 ½ cups chicken broth
- 1 (8 ounce) package cream cheese
- 1 (12 ounce) package penne pasta
- 2 cups cut asparagus, 1-inch lengths
- 2 cups cut green beans, 1-inch pieces
- 4 ounces basil pesto (such as Classico® Traditional)
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
Directions
Step 1
Rub chicken thighs with salt and pepper and dust lightly with flour, shaking off excess.
Step 2
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and chicken. Cook until chicken is very lightly browned, about 3 minutes. Add chicken broth. Close and lock the lid. Select Poultry setting and set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
Step 3
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and carefully remove the lid.
Step 4
Add cream cheese, penne pasta, asparagus, green beans, pesto, onion powder, and garlic powder. Stir together until well mixed. Close lid and select Rice setting; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build. Cook according to manufacturer's instructions.
Step 5
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Cook’s Notes:
If you like, you can remove the bones from the thighs after cooking before serving.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 5 | |
| Calories 731 | |
| % Daily Value * | |
| Total Fat39g | 50% |
| Saturated Fat16g | 78% |
| Cholesterol128mg | 43% |
| Sodium762mg | 33% |
| Total Carbohydrate59g | 22% |
| Dietary Fiber6g | 20% |
| Total Sugars4g | |
| Protein39g | |
| Vitamin C12mg | 60% |
| Calcium259mg | 20% |
| Iron6mg | 34% |
| Potassium596mg | 13% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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