Instant Pot Creamy Pesto Chicken Tortellini

For this recipe, I was able to find almost every ingredient at Aldi, making this a super-cheap meal that will feed the whole family. One ingredient I could not find at Aldi was sun dried tomatoes - so I substituted a can of diced tomatoes instead. If you really want to make this a flavor-party in your mouth, I highly suggest springing for sun dried tomatoes instead, if you can find them elsewhere! (You can usually find these in the produce section.)

To make this a one-pot recipe (because ain't nobody got time to clean up a mess!), I included several steps for the Instant Pot. However, you're totally free to cook the tortellini and asparagus at the same time over the stove. My personal preference is to do it in steps like this when I have the time. I find it to be less overwhelming when I can focus on one task at a time in the kitchen, and then I have fewer pots and pans to wash later on!

Print Recipe

Instant Pot Creamy Pesto Chicken Tortellini

A restaurant-quality weeknight meal that's sure to please the whole family!

Course: Main Course

Cuisine: Italian

Keyword: Instant Pot, Italian food, Main Dish

Servings: 6

Equipment

• Pressure Cooker

Ingredients

• 2 boneless, skinless chicken breasts, cooked & diced*
• 1 8.8 oz package tortellini
• 2 T olive oil, divided
• 1 lb asparagus, chopped into one inch pieces
• 3 cloves garlic, minced
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 4 T pesto
• 1 tsp Italian seasoning
• 1 14.5 oz can diced tomatoes
• 1 cup Parmesan cheese

Instructions

• Dump tortellini into Instant Pot and fill with water until just covered.
• Secure the lid and close the vent. Set to manual and cook for 3 minutes on low pressure. When the timer goes off, quick release.
• Drain the excess water from the pasta and set aside in a small bowl.
• Set Instant Pot to saute and heat 1 T olive oil for 1 minute. Add asparagus to pot and stir to coat. Cook for about 4-5 minutes, or until tender. Set aside in a small bowl.
• Add remaining 1 T olive oil to Instant Pot. Stir in garlic and cook for 1 minute.
• Stir in broth, heavy cream, pesto and Italian seasoning. Cook until thickened, whisking regularly.
• Stir in tomatoes, asparagus, and chicken and cook until heated through.
• Add Parmesan cheese and stir until melted.
• Gently fold in tortellini until well combined.
• Optional: Garnish with additional Parmesan cheese and fresh basil. Serve & enjoy!

Notes

*If you don't have pre-cooked chicken prepared, place raw chicken breasts in Instant Pot and add 1/2 cup water. Secure the lid and close the vent. Set to manual and cook for 7 minutes on high pressure. When the timer goes off, quick release. Remove chicken breasts from Instant Pot to cool, then dice.