Ingredients
5
5 servings
- •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
Instructions
- Rub chicken thighs with salt and pepper and dust lightly with flour, shaking off excess.
- 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.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and carefully remove the lid.
- 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.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Nutritional Facts
Per 5 servings
- Calories: 731
- Carbohydrate: 59g
- Fat: 39g
- Fiber: 6g
- Protein: 39g
- Sugar: 4g
Related Recipes
Easy Pesto Chicken Skillet
One-Pot Pesto Chicken Pasta
Creamy Pesto Chicken
Pesto Chicken Bake
One-Pan Garlic Chicken Pesto Pasta
Weekday Meal-Prep Pesto Chicken & Veggies
Pesto Pasta with Chicken
Pesto Chicken and Potatoes in Parchment Packets
Baked Pesto Chicken Thighs and Potatoes
Instant Pot Chicken Paprikash
Italian Chicken with Pesto Potatoes
