Pesto Chicken Farfalle
Servings
6
Source: The Lighter Step-By-Step Instant Pot Cookbook: Easy Recipes for a Slimmer, Healthier You
Jump to Instructions ↓Farfalle and chicken breast cooked together in broth under pressure, then tossed with pesto and frozen peas right in the pot. The pasta soaks up the broth as it cooks, so the starch stays in the dish and helps the pesto bind rather than slide off. Pesto goes in after pressure is released — heat-sensitive basil oils stay bright that way.
Ingredients
- 1 pound farfalle (bowtie pasta)
- 2.5 cups low-sodium chicken or garlic broth
- 1 pound boneless, skinless chicken brest, cut into bite-size pieces
- 10 ounce frozen peas (optional)
- fresh basil, chopped (optional)
- Pesto (store-bought or make your own here)
Instructions
- Add pasta and broth to the pot
- Top with chicken. No need to stir, as we want pasta submerged.
- Pressure cook on high for 6 minutes
- Quick release when done
- Add pesto and frozen peas, and mix well together.
Note: Heat of the pasta will thaw the peas.
Storage
- Up to 3 days refrigerated. Best reheated gently with a splash of pasta water or broth.
Variations
- Store-bought pesto — Works fine when you don't have time to make fresh.
- Sun-dried tomato — Add a handful of chopped sun-dried tomatoes for a richer, tangier version.
Added Aug 27, 2026 · Updated Oct 6, 2026