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Pressure Cooker Pesto Chicken Tetrazzini
Pressure Cooker Pesto Chicken Tetrazzini
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Creamy chicken pesto pasta with sweet carrots - a must-try pressure cooker meal for a delightful weeknight dinner!
Ingredients:
  • 1 tablespoon unsalted butter
  • 8 ounces cremini or button mushrooms, sliced
  • 1/2 teaspoon salt
  • 2 pounds chicken breasts or tenders, cut into 1-inch pieces
  • 1 pound linguine pasta (dried semolina variety)
  • 3 cups chicken broth
  • 1/2 cup dry white wine
  • 4 large carrots, peeled and diced
  • 3/4 cup whole milk
  • 3/4 cup pesto, homemade or store-bought, at room temperature
  • 4 ounces cream cheese, at room temperature
  • 2/3 cup grated or shredded parmesan cheese
  • 2 tablespoons chopped fresh parsley or basil, for serving
Instructions:
  • Heat butter in your pressure cooker using the Sauté setting. Cook mushrooms with salt for 8 minutes until wilted and most of the liquid has evaporated. Add chicken and cook for 3 more minutes until mostly opaque on the outside.
  • Add the broken pasta pieces on top of the chicken and mushrooms in an even layer. Pour in the chicken broth and wine, gently pushing the noodles into the liquid using a spoon. It’s fine if they're not entirely covered.
  • Secure the lid of the pressure cooker in the Sealing position. Cancel the Sauté program and choose Manual setting for 3 minutes at high pressure. It will take approximately 10 to 12 minutes to come to pressure.
  • Allow the pressure to naturally release for 5 minutes after the program ends, then switch the pressure release valve to its venting position to release any remaining steam.
  • Incorporate the carrots and fresh milk into the pot.
  • To cook the carrots and pasta, reset the cooking program by pressing Cancel and then choose the Sauté setting. Stir well to break up any clumps of noodles and cover with a glass lid. Simmer until carrots are fork-tender, about 5 minutes. If needed, cook for 1 to 2 more minutes. Turn off the pot by canceling the Sauté program.
  • Using heat-resistant mitts, carefully remove the inner pot from the Instant Pot. Gently stir in the pesto, cream cheese, and Parmesan, making sure to loosen any stuck pasta with a spoon or spatula.
  • Presentation is key: Spoon the tantalizing tetrazzini into bowls or plates and garnish with fresh chopped parsley or basil. Serve immediately with a glass of cold milk.

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