Instructions

• Season the chicken pieces well with Italian seasoning, kosher salt, and black pepper. This starts building your flavor foundation right in the pot.
• Heat the olive oil inside your pressure cooker on the sauté mode or right on the stove if that’s your setup. Toss the chicken in and brown it for about 6-8 minutes until it gets nice and golden.
• While your chicken’s getting that good color, bring a pot of salted water to boil. You’re gonna cook the penne pasta there. Follow the package instructions and cook it till it’s just al dente—firm but not hard.
• Drain the pasta and set it aside. This part’s quick, so don’t lose track of that pressure cooker action.
• Now add the heavy cream, parmesan cheese, sun dried tomatoes, and basil pesto right into the pressure cooker with your browned chicken. Stir everything up gently so all those flavors blend together.
• Put the lid on the pressure cooker, check that sealing ring is in place, and lock it down. Turn on the pressure until the float valve lifts signaling full pressure build.
• Cook under pressure for just a few minutes depending on your cooker’s speed to keep chicken tender and sauce creamy. After that, do a slow release to let the steam go gradually.
• Finally, add your cooked penne pasta into the pot and toss it with the creamy chicken pesto sauce. Serve it hot with torn basil leaves on top and sprinkle on extra parmesan cheese if you’re feeling it.