Sun Dried Tomato Pesto Pasta in the Pressure Cooker

Serves 4 in about 25 minutes. A pressure cooker recipe built around parmesan cheese and chicken.

Ingredients

• 8 oz penne pasta (be sure to weigh it)
• 2 ¼ cups chicken broth
• 1 4-oz jar sun dried tomatoes in oil, drained, but reserve 3 tsp of the oil
• 1 teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon pepper
• 4 tablespoons pesto
• 1 tablespoon dried parsley (optional)
• ½ cup grated parmesan cheese
• 1 12-oz can chicken, drained (optional)

Method

1. Tip in the pasta to the pot of the pressure cooker.
2. Tip in the broth.
3. Stir in the sun dried tomatoes, reserved sun dried tomatoes oil, garlic powder, onion powder, pepper, pesto, and parsley. Do not stir.
4. Set the lid on the pot and seal the vent.
5. Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 5 minutes*. High Pressure. The pot will take several minutes to come to pressure.
6. When the cook time has ended, immediately open the vent to do a quick release of the pressure.
7. When the pin in the lid drops down, open it and stir the pasta. It may be a little watery, but will thicken up.
8. Stir in the parmesan and stir (As an option, you could also add some baby spinach at this point if you have any).
9. If adding the chicken, gently break up the chunks before adding. Then stir gently.
10. Leave it to the pasta sit in the pot for a few minutes for the cheese to melt and the chicken to heat through. Mix before serving.

More instant pot ideas are in the instant pot collection.