Instant Pot Chicken Pesto Recipe

Toast pine nuts and garlic cloves in a dry saucepan over medium heat. Transfer to a food processor; add basil 2 tablespoons olive oil Parmesan cheese salt and pepper. Process until combined.

Turn on a multi-cooker (such as Instant Pot®) and select the Saute function. Coat the bottom of the pot with the remaining olive oil.

Season both sides of chicken with salt and pepper; place into the pot breast side-down. Cook until browned 5 to 7 minutes. Flip; continue browning for 5 minutes. Turn off Saute function. Rub some pesto over the chicken. Mix in the remaining pesto milk and sun-dried tomatoes.

Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build. Let rest 5 to 10 minutes; release pressure carefully using the quick-release method according to manufacturer's instructions about 5 minutes. Unlock and remove lid.

Transfer chicken to a separate dish; separate all meat from the bone. Discard bones and skin. Cut meat into bite-size pieces; place back in with the sauce and stir to combine. Season with salt and pepper.

Bring a large pot of lightly salted water to a boil; add penne and cook stirring occasionally until tender yet firm to the bite about 11 minutes. Drain. Add pasta to the chicken and sauce; stir to combine.