The week after Independence Day usually involves leftovers... hamburgers, hot dogs, brats, barbecue, and so on. So here a week after the big day we're all ready for something different, and this is pretty different. It's also super simple to make, and can be served several ways (which I'll list on the recipe card). Plus, cooking it in the Instant Pot keeps the kitchen cool and gives you more time to take advantage of the still-long summer days. Sounds like a summertime win all around.
There was one small issue I had with this dish: the sauce didn't thicken up as much as I'd have liked. I'll offer a few suggestions in the recipe notes.
Adapted from Season and Thyme
A light and easy dinner that mostly cooks in an Instant Pot (the pasta is separate), keeping the dirty pans down to a minimum for a quick summer meal.
Adapted from Season and Thyme
Add the chicken stock to the bottom of a 6 quart or larger Instant Pot. Place the chicken on top of the stock, then evenly spread the 1/2 cup of pesto on top of the chicken.
Close and lock the lid on the Instant Pot and turn the vent valve to Sealing. Set the controls to pressure cook on High Pressure for 6 minutes.
While the chicken is cooking, prepare the pasta according to package directions, drain, and set aside.
At the end of cooking, allow the Instant Pot to natural release for 10 minutes, then turn the vent valve to Venting to release any remaining pressure.
Carefully 0pen the lid and remove the chicken to a plate. Add the heavy cream, Mozzarella cheese, and additional 2 tablespoons of pesto. Stir until the cheese has melted. Taste and add salt if desired.
Serve the chicken on a bed of pasta with sauce drizzled over both.
Servings 4
Serving Size 4 oz chicken plus 4 oz cooked pasta
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.