Instant Pot Pesto Pasta
This Instant Pot Pesto Pasta is an easy, dump-and-go pasta dish made with just 5 ingredients and ready in 20 minutes. It’s surprisingly flavorful, comforting, and totally satisfying.
Servings 4 servings
Calories 398kcal
Equipment
Ingredients
- 1 cup Half & half (use whole milk for a lighter version)
- 1 cup chicken or vegetable stock (I used 33% reduced sodium chicken stock)
- ½ cup basil pesto
- ¾ to 1 teaspoon salt refer notes
- ¼ teaspoon ground black pepper
- ¼ to ½ teaspoon red pepper flakes
- 8 ounces Penne pasta
Instructions
- Add all ingredients except the pasta into the instant pot. Stir well to combine.
- Add the pasta on top and gently press it down with the back of a spoon so it’s mostly submerged in the sauce. DO NOT STIR after adding the pasta.
- Close the instant pot, making sure that the valve is set to seal. Cook on manual for 5 minutes. Let it be in warm mode for an additional 5 minutes.
- Release pressure, give a good stir and serve!
Video
Notes
Salt - The amount of salt needed may vary based on the type of stock and pesto sauce you use. I used 33% reduced sodium chicken stock and added 1 teaspoon of salt. However, feel free to adjust the salt to suit your taste preferences.
Pasta - You can use other pasta shapes such as fusilli, farfalle, rigatoni, or spaghetti instead of penne.
Nutrition
Serving: 4 Serving | Calories: 398kcal | Carbohydrates: 50g | Protein: 12g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 20mg | Sodium: 853mg | Potassium: 272mg | Fiber: 2g | Sugar: 6g | Vitamin A: 860IU | Vitamin C: 1mg | Calcium: 129mg | Iron: 1mg