Instant Pot Pesto Chicken Pasta

foodiesterminal.com

Caroline M Olsen

½ pound Rotini Pasta (**you can also use farfalle, penne or farfalle pasta. 8 ounce or 227 grams.)

1.5 pounds chicken (**use chicken breast or thighs diced into ½ inch cubes.)

1 cup onion (**use yellow onion roughly chopped.)

1 tsp garlic (**minced.)

½ tsp Paprika (**not smoked.)

½ tsp Thyme

½ tsp Italian seasoning

1 small head Broccoli (**made into florets. About 2 cups. Use blanched broccoli. How to blanch in NOTES below.)

¾ cup cherry tomatoes (**halved.)

½ cup pesto (**store bought or homemade. You can use more or less according to your personal taste preference. )

2 tbsp olive oil (**use extra light or light olive oil.)

salt (**according to your personal taste preference.)

Seasonings for chicken

½ tsp paprika

½ tsp Black Pepper (**crushed.)

salt (** use just a pinch.)

Liquid

2 cups Water (**slightly warm.)

2 tsp Better Than Bouillon (**chicken base stirred in the warm water to form a flavor packed instant chicken stock.)

Dairy

1 cup Heavy Whipping Cream (**slightly warm. Use the microwave oven.)

¼ cup Parmesan Cheese (**finely grated. We used it as a garnish. But you can add it along with the heavy cream to make the sauce more creamy.)

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subheading: Equipment Used:

Instant Pot DUO 6 quart

Directions at foodiesterminal.com

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