Instant Pot Pesto Chicken Pasta with Veggies | Dairy-Free, Gluten-Free
This recipe for instant pot pesto chicken pasta and veggies is dairy-free, gluten-free, ready in 30 minutes, packed with protein, and requires just four main ingredients! Use plant-based pasta for an extra protein boost and sprinkle with your favorite cheese. Double this creamy pasta recipe for an easy meal-prep option.
Last week I introduced my five-minute dairy-free cashew pesto to the blog. I was experimenting with ways to use it, and it’s about time to introduce my creamy instant-pot pesto chicken pasta with veggies!
I made it using my new pesto recipe, but you could also make it with my nut-free five-minute pea pesto or a store-bought pesto, too!
So creamy. SO GOOD.
If you watched my Vegan Yogurt Taste Test YouTube video, you saw how I’m transitioning into a primarily dairy-free lifestyle.
It’s super sad considering my favorite foods all involve dairy. Think: cottage cheese buffalo chicken dip, creamy cottage cheese pasta sauce, and loaded yogurt bowls (in my Instagram story highlight).
BUT the bloat and pain were getting to be too much which is why this creamy dairy-free pesto pasta is a dream come true!
What pasta goes best with pesto?
Fusilli, cavatappi, and rotini are good options. The curves and grooves in each hold pesto sauces well and allow for the herb-based oil to stick to the pasta.
I used plant-based chick-pea pasta shells and they worked fabulously.
I am also a huge fan of bowtie pasta with this recipe. But then again, I’m always in the mood for bowtie pasta noodles.
What meat goes well with pesto?
Pesto goes well with grilled steak, pork chops, chicken, and even fish!
Spread pesto onto grilled salmon or balsamic chicken, or thin it out a bit with some olive oil so you can spoon it on top.
Should pesto be cooked?
You should not cook pesto sauce because it will change the color, taste, and texture of the fresh basil. It will have a bitter taste.
Pesto can be warmed up, which is why I add it last. The warm chicken, veggies, and pasta will heat the pesto sauce up on their own, ensuring the quality of the pesto remains.
Ingredients for Dairy-Free Instant Pot Chicken Pesto Pasta:
- Dairy-Free Cashew Pesto
- Chicken Breast
- Pasta of choice – I used this brand of plant-based chickpea pasta
- Veggies of choice — I used broccoli and sweet peas
- Salt + Pepper
- Dairy-free or regular cheese of choice if not lactose-intolerant. You can also sub the cheese for nutritional yeast!
You will also need an instant pot or a crock-pot express multi-cooker (my favorite!) for this recipe.
I hope you enjoy this quick and easy recipe! Feel free to swap out the veggies or omit if you’re not a fan!
This recipe is also perfect for meal prep and is super easy to heat up the next day.
If you love this recipe you will also love:
- Buffalo Cauliflower Pasta Sauce
- Creamy Vegan Sweet Potato Pasta Sauce
- Sweet Pea Guacamole
- Sheet Pan Lemon Pepper Chicken and Potatoes
- 20 Minute Spring Risotto
As always, be sure to tag me on Instagram when you make it. 🙂
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Instant Pot Pesto Chicken Pasta
Ingredients
- 1/2 Cup Dairy-Free Pesto
- 1 1/2 lbs Boneless Skinless Chicken Breast Cut into 1 inch pieces
- 3 1/2 Cups Broccoli Florets
- 1 Cup Frozen Sweet Peas
- 1 Tsp Salt Or as desired
- 1/2 Tsp Pepper Or as desired
- Feta Optional
- 3 Tbsp Water
- 3 Cups Pasta I used plant based pasta, but feel free to use whatever!
- 1 Lemon Optional
Instructions
- Spray your instant pot with olive oil cooking spray. Add 3 tbsp water to your instant pot, add diced chicken on top and season with salt and pepper.
- Place the lid on and set your pressure cooker on high for 5 minutes. Make sure your valve is sealed so no steam is releasing. The pressure cooker will take about 10 minutes to come to pressure then cooks on high pressure for 5 minutes.
- While the chicken is cooking, measure out your veggies and set aside. TIP: If using frozen broccoli, you will want to microwave it for a couple of minutes to allow it to thaw. Frozen peas won't take as long to cook as frozen broccoli. 🙂
- Once the chicken is done, uncover your instant pot, add your veggies and close the lid. Give the veggies 10-15 minutes to steam from the heat of the pot.
- While your veggies are steaming, prepare your pasta on the stove. I used plant-based pasta.
- When your broccoli is tender, stir in the pesto and add your pasta. Coat evenly and serve immediately or refrigerate leftovers for up to four days.
- Optional: Squeeze fresh lemon juice on top and sprinkle with your favorite (dairy-free or regular) cheese. Season with salt and pepper as desired.
