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    Home » Instant Pot » Creamy Pesto Pasta (Instant Pot or Stovetop)

    Creamy Pesto Pasta (Instant Pot or Stovetop)

    Published on Jun 18, 2020 Modified: Aug 6, 2020 by The Foreign Fork This post may contain affiliate links which won’t change your price but will share some commission.

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    This Creamy Pesto Pasta is a quick and easy way to cook your noodles and add even more flavor to your dinner! The pesto cooks with cream to make a Creamy Pesto Pasta that is delightful! Keep reading for instructions on how to make it. 

    Overhead view of creamy pesto pasta on a wooden background

    A few months ago, Hamilton the Musical came to Grand Rapids, Michigan, which is about 3 hours from my house. For Christmas, my mom bought my family tickets. I was SOOOO excited (I’m Hamilton obsessed). 

    On the night of the event, we all dressed up nicely and went out to dinner at a popular Italian restaurant in the heart of Grand Rapids. The food was incredible, and to this day I can’t stop thinking about the meal I had there: Creamy Pesto Pasta. 

    The idea of this dish is so simple, but the execution was delicious. The pasta was creamy, flavorful, and exciting. And the chicken in it was fab! 

    I love making Instant Pot pastas because they literally make my life just SO much easier. So, I decided to convert the recipe to an Instant Pot one. And here we are folks! 

    creamy pesto pasta with a cheese grater and serving rag

    What Ingredients are in Creamy Pesto Pasta?

    Heavy Whipping Cream
    Pesto
    Chicken broth
    Rotini
    Parmesan Cheese

    How to Make this Recipe with the Instant Pot

    In your Instant Pot, put your heavy whipping cream, pesto, and chicken broth. Then add the rotini.

    Use a spoon to make sure that the rotini is covered in the liquid.

    Add the lid onto the Instant Pot and press MANUAL or HIGH for 6 minutes. When the cooking cycle is complete, perform a Quick Release.

    Open the lid of the Instant Pot, and add the parmesan ¼ cup at a time, stirring in between.

    Enjoy!

    How to Make this Recipe on the Stovetop

    If you want to make this recipe but don’t have an Instant Pot (you can buy one here… it will change your life!), have no fear! We can do that too. 

    Cook the pasta in a separate pot. 

    In a smaller pot, combine the cream and pesto together as normal. Heat it over medium heat, stirring occasionally for about 10 minutes. 

    When the pasta is cooked, drain it and add it to the pesto cream. Mix in the parmesan cheese ¼ cup at a time, stirring in between. Enjoy! 

    bowls of noodles

    Can I Use a Different Type of Pasta?

    Yes, you absolutely can use a different type of pasta if you’d like! Make sure, however, that if you choose to use a different kind of pasta, that you check the normal Instant Pot cook times on it.

    For example, pappardelle (like in my Instant Pot Vodka Sauce) cooks for 6 minutes with a 6 minute natural release. Fettuccine (like in my Instant Pot Fettuccine Alfredo) cooks for 8 minutes with an 8 minute natural release. 

    Elbow noodles (like in my Instant Pot Macaroni and Cheese) have the same cook time as this recipe at 6 minutes with a quick pressure release.

    It’s very important to make sure that you’re using the correct cook time, as it can make a large difference in the outcome for you Instant Pot Pasta. You don’t want your pasta to be undercooked or too mushy! 

    What Goes Well with your Creamy Pesto Pasta?

    If you want another dish to pair with this recipe, I would recommend adding a protein. If you have either frozen chicken breasts or frozen shrimp, you can add them to the top of your noodles and cook normally. 

    This should thaw your frozen meat and bring it to the perfect temperature to enjoy alongside your Creamy Pesto Pasta! 

    If you have raw chicken breasts that you want to cook, I would recommend following this recipe from Cooking with Karli, as it provides me with perfect chicken breasts every time! 

    Did you like this recipe for Creamy Pesto Pasta? If so, post a photo on Facebook or Instagram and tag @TheForeignFork or hashtag #TheForeignFork. Don’t forget to also leave a comment letting me know what you thought!

    If you liked this recipe, make sure to check out the other recipes on the site that I picked out just for you. You’re going to love them!: 

    • Basil Pesto Chicken in the Instant Pot
    • Instant Pot Beef and Broccoli 
    • Instant Pot Stuffed Peppers from Croatia 
    • Creamy Beef and Shells
    • How to Make Homemade Pasta 
    Pesto Pasta Pinterest
    Overhead view of creamy pesto pasta

    Creamy Pesto Pasta

    This Instant Pot Pesto Pasta is a quick and easy way to cook your noodles and add even more flavor to your dinner! The pesto cooks with cream to make a Creamy Pesto Pasta that is delightful! Keep reading for instructions on how to make it.
    4.25 from 4 votes
    Print Pin Rate
    Course: Main Course, pasta
    Cuisine: American, Italian American
    Prep Time: 10 minutes
    Cook Time: 6 minutes
    Pressure building: 5 minutes
    Total Time: 21 minutes
    Servings: 4 servings
    Calories: 757kcal
    Author: The Foreign Fork

    Equipment

    • Pressure Cooker

    Ingredients

    • 1 cup Heavy Whipping Cream
    • 1 cup Pesto
    • 1 cup Chicken broth
    • ½ lb Rotini
    • 1 cup Parmesan Cheese

    Instructions

    How to Make this Recipe in the Instant Pot

    • In your Instant Pot, put your heavy whipping cream, pesto, and chicken broth. Then add the rotini.
    • Use a spoon to make sure that the rotini is covered in the liquid.
    • Add the lid onto the Instant Pot and press MANUAL or HIGH for 6 minutes. When the cooking cycle is complete, perform a Quick Release.
    • Open the lid of the Instant Pot, and add the parmesan ¼ cup at a time, stirring in between.
    • Enjoy!

    How to Make this Recipe on the Stovetop

    • If you want to make this recipe but don’t have an Instant Pot, have no fear! We can do that too.
    • Cook the pasta in a separate pot.
    • In a smaller pot, combine the cream and pesto together as normal. Heat it over medium heat, stirring occasionally for about 10 minutes.
    • When the pasta is cooked, drain it and add it to the pesto cream. Mix in the parmesan cheese ¼ cup at a time, stirring in between. Enjoy!

    Notes

    Recipe copyright The Foreign Fork. For educational or personal use only.
    Recipe was made using an 8 qt pot.

    Nutrition

    Serving: 1serving | Calories: 757kcal | Carbohydrates: 50g | Protein: 21g | Fat: 52g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 103mg | Sodium: 1221mg | Potassium: 241mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2321IU | Vitamin C: 4mg | Calcium: 450mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @TheForeignFork or tag #TheForeignFork!

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    Instant Pot, Pasta Recipes, Under 30 Minute Dinner

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    Comments

    1. Suzanne McCulloch says

      June 19, 2021 at 12:57 pm

      Could you add chicken at the beginning of the cooking?

      Reply
      • The Foreign Fork says

        July 01, 2021 at 9:06 pm

        Hey Suzanne, yes you can!

        Reply
    2. Mickey says

      January 21, 2021 at 11:30 pm

      2 stars
      I followed the given directions but got a food burn warning on my Instant Pot quite soon after it came to pressure. I took out the unburned pasta/liquid and finished it on the stove top. Taste was okay but it created quite a mess to clean up. Not sure what happened.

      Reply
      • The Foreign Fork says

        February 04, 2021 at 7:19 pm

        I am so sorry that that happened to you Mickey! A burn warning is always a bummer…. I’m surprised you had the burn notice, but there are quite a few factors that can affect the Instant Pot, including altitude, type of noodle, if you stirred or didn’t etc. If you try it again with more success please let me know!

        Reply
    3. TANNER LOWE says

      November 24, 2020 at 9:42 pm

      TRYING THIS TONIGHT, CANT WAIT! WILL REPORT BACK

      Reply
      • The Foreign Fork says

        November 24, 2020 at 11:04 pm

        Hurray! Can’t wait to hear what you think 🙂

        Reply

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