Pesto Chicken Farfalle
Servings
6
Source: The Lighter Step-By-Step Instant Pot Cookbook: Easy Recipes for a Slimmer, Healthier You
Jump to Instructions ↓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 Aug 27, 2026