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Instant Pot Creamy Chicken Primavera

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


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


  • 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


  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!


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