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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.