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September 16, 2020

Instant Pot Creamy Chicken Primavera

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Instant Pot Creamy Chicken Primavera—pasta and chicken with lots of vegetables in a creamy parmesan sauce.

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Instant Pot Creamy Chicken Primavera

Instant Pot Creamy Chicken Primavera

I don’t know about you but I love dinners like this! An all in one pot meal with lots of different ways you can clean out your produce drawer and freezer. Plus the fact that it tastes so flavorful is a major win.

For this Instant Pot creamy chicken primavera I used what vegetables I had on hand at my house: frozen carrots, canned green beans, diced canned tomatoes and frozen peas. It could have easily been made with cauliflower, bell peppers, broccoli, mushrooms and corn. Really this is a mix and match meal that doesn’t have many rules.

You might be wondering why I only used a 1 minute pressure cooking time. The reason is because the pot is so full that it takes a while to come to pressure. The whole time the pressure is building the pasta is cooking. My pasta was cooked perfectly with the 1 minute pressure cooking time.

How to build your own Instant Pot creamy chicken primavera:

  1. Saute onions and chicken in a little butter. Add in seasonings to coat the chicken.
  2. Add in broth.
  3. Add in pasta. I used rigatoni pasta but you could easily use penne pasta, rotini, cavatappi or macaroni.
  4. Add in vegetables that can be pressure cooked in layers. Start with heartier vegetables and end with the most tender on top. Some examples of vegetables you can use are sliced carrots, mushrooms, fresh green beans, corn and cauliflower.
  5. Add cream cheese on top. Pressure cook for 1 minute with a quick release.
  6. Stir in any other vegetables that are too tender to pressure cook (peas, canned green beans, zucchini, peppers, etc.)
  7. Thicken the sauce with a cornstarch slurry and parmesan cheese. Salt and pepper to taste and top with fresh basil.

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Instant Pot Creamy Chicken Primavera

More Instant Pot Recipes You’ll Love…

Instant Pot Pasta Primavera–Fresh green beans, carrots, mushrooms, garlic and zucchini.

Instant Pot Vegan Butternut Squash Soup–thick and creamy, with loads of fall flavors.

Instant Pot Chicken Florentine–flavorful orecchiette pasta, chicken and spinach in a parmesan cheese sauce made quickly with only a handful of ingredients and all in one pot.

Instant Pot Greek Spaghetti–spaghetti with a Greek flare with lemon, feta, cucumber, yogurt, tomatoes and more!

Instant Pot Zucchini Linguine–watch me demonstrate how to make this delicious pasta meal.

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chicken and vegetables

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Instant Pot Creamy Chicken Primavera


★★★★★

5 from 3 reviews

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 15 minutes
  • Cook Time: 1 minute
  • Total Time: 16 minutes
  • Yield: 6 servings 1x
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Description

Pasta and chicken with lots of vegetables in a creamy parmesan sauce. 


Ingredients

Scale
  • 2 Tbsp butter
  • 1/2 cup diced onion
  • 1 1/2 pounds boneless skinless chicken breasts or thighs, cut into bite size pieces
  • 1 tsp kosher salt
  • 1 tsp Italian seasoning
  • 1 Tbsp minced garlic
  • 1 3/4 cups chicken broth
  • 8 oz rigatoni
  • 1 (14.5 oz) can petite diced tomatoes
  • 2 cups sliced frozen or fresh carrots
  • 4 oz cream cheese
  • 1 1/2 cups frozen peas
  • 1 (14.5 oz) can green beans, drained
  • 3 Tbsp cornstarch + 1/4 cup milk
  • 3/4 cup shredded parmesan cheese

Instructions

  1. Turn Instant Pot to saute setting. When display says HOT add in the butter and melt. Add in the onion and saute for 2-3 minutes. Then add in the chicken cubes and toss. Cook the chicken for 2-3 minutes. Stir in the salt, Italian seasoning and garlic.
  2. Turn off the Instant Pot. Pour in the broth and scrape the bottom of the pot. Add in the the rigatoni, then tomatoes, carrots and cream cheese. Don’t stir. 
  3. Cover the Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 1 minute. When time is up move valve to venting and remove the lid.
  4. Turn Instant Pot to saute and stir in the peas and beans. In a small bowl stir together 3 Tbsp of cornstarch with ¼ cup milk, until smooth. Then pour the mixture into the Instant Pot. The cornstarch mixture will thicken up contents of pot quickly. Stir in the parmesan cheese.
  5. Salt and pepper to taste. Serve and enjoy!

Notes

I used my 6 quart Instant Pot Duo 60 7 in 1*. Make in the 8 quart pot with no changes. Halve the recipe in the 3 quart pot.

  • Category: Chicken
  • Method: Instant Pot

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

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15 Comments Filed Under: All Recipes, Chicken, Instant Pot, Pasta, Summer Tagged With: one pot meal

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Comments

  1. Jordan says

    August 9, 2022 at 1:59 pm

    Do you put the pasta in cooked or uncooked??

    Reply
    • Karen says

      August 12, 2022 at 11:51 am

      uncooked

      Reply
  2. Brooke says

    November 14, 2020 at 2:59 pm

    If you are using gluten free or quinoa pasta for these recipes how much time would you cook it for? ( even if you haven’t used it) to prevent it from getting all mushy?? It’s hard to tell 🙁

    Reply
  3. Abby C says

    November 11, 2020 at 10:22 am

    This turned out fabulous!!! I made a few changes to make it lower in calories, fat, sodium, and to make it wheat free/ gluten free, but there is still SOOOO much flavor. Thanks for sharing this.

    Ingredients
    2 Tbsp butter
    ½ cup diced onion
    1 ½ pounds boneless skinless chicken breasts, cut into bite size pieces
    1 tsp salt
    1 tsp Italian seasoning
    1 Tbsp minced garlic
    1 cup low sodium chicken broth
    3/4 cup Pacific Foods Organic Low Sodium Vegetable Broth
    8 oz dry Simply Nature Red Lentil rotoni (from Aldi)
    1 (14.5 oz) can petite diced tomatoes
    1 (1.25-1.5 lb) bag frozen vegetables (I used Flav-R-Pac large cut Pacific Blend)
    4 oz Neufchâtel cheese

    3 Tbsp cornstarch + ¼ cup unsweetend almond milk
    1/2 cup grated parmesan cheese
    1 cup chopped baby spinach
    1/4 – 1/2 cup water if necessary

    ★★★★★

    Reply
    • Karen says

      November 11, 2020 at 1:04 pm

      Looks like an awesome version! Thank you for sharing. 😊

      Reply
  4. Esme says

    September 30, 2020 at 6:55 pm

    Excellent recipe. I didn’t have any carrots so I added frozen broccoli instead. The family loved it!

    ★★★★★

    Reply
    • Karen says

      October 1, 2020 at 7:59 pm

      That sounds great to me Esme!

      Reply
  5. Richard Criswell says

    September 24, 2020 at 1:27 pm

    Karen scores another winner! I made this last week and it really was excellent. I followed your recipe to a tee with no changes. I ate leftovers for three days. After cooling it gets rather thick with all the cheese in it but all I had to do was add a little chicken broth and that made it just right
    Richard i

    ★★★★★

    Reply
    • Karen says

      September 25, 2020 at 10:31 am

      Thanks so much Richard! So glad you liked it!!! 😊

      Reply
      • Brooke says

        November 23, 2020 at 6:37 pm

        I thought you’re not supposed to pressure cook cream cheese because it splatters everywhere trying to pressure release ? I thought you’re supposed to put it in at the end so it doesn’t do that ?

        Reply
        • Karen says

          November 24, 2020 at 11:31 am

          I haven’t found that issue. If it starts to foam then move valve back to sealing. Wait 20 seconds and try again to release pressure.

          Reply
  6. Kara says

    September 17, 2020 at 8:14 am

    How would you add bacon to this recipe?

    Reply
    • Karen says

      September 17, 2020 at 11:07 am

      Yum! I would add in cooked and crumbled bacon after it has pressure cooked. After the slurry.

      Reply
  7. Kathleen Tripp says

    September 16, 2020 at 1:22 pm

    can the chicken primavera be made without the cream cheese?

    Reply
    • Karen says

      September 16, 2020 at 2:24 pm

      Sure!

      Reply

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Hi, I’m Karen. I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.

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