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Instant Pot Pesto Pasta

Prep Time:

10 Minutes

Cook Time:

25 Minutes


4 servings


  • 8 oz Brad's or Collavita Pasta (your choice)

  • 2 ¼ cups Brad's Chicken Broth

  • 4 oz Bella San Luci Sun Dried Tomatoes in Oil,drained, but reserve 3 tsp of the oil

  • 1 tsp Garlic Powder

  • ¼ tsp Onion Powder

  • ¼ tsp Pepper

  • 4 Tbsp Pesto

  • 1 Tbsp Litehouse Dried Parsley

  • ½ cup Pope Grated Parmesan Cheese (omit for vegan)

  • 12 oz can Chicken, drained (optional)


  • Add the pasta to the pot of the pressure cooker.

  • Pour in the broth.

  • Add the sun dried tomatoes, reserved sun dried tomatoes oil, garlic powder, onion powder, pepper, pesto, and parsley. Do not stir.

  • Place the lid on the pot and seal the vent.

  • Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 5 minutes*. High Pressure. The pot will take several minutes to come to pressure.

  • When the cook time has ended, immediately open the vent to do a quick release of the pressure.

  • When the pin in the lid drops down, open it and stir the pasta. It may be a little watery, but will thicken up.

  • Add the parmesan and stir (As an option, you could also add some baby spinach at this point if you have any).

  • If adding the chicken, gently break up the chunks before adding. Then stir gently.

  • Let the pasta sit in the pot for a few minutes for the cheese to melt and the chicken to heat through. Stir before serving.

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