Pressure Cooker Pesto Chicken Tetrazzini Recipe

Select the Sauté setting on a pressure cooker and melt the butter. Add the mushrooms and salt, and sauté for about 8 minutes, until the mushrooms are wilted and most of their liquid has evaporated.

Add the chicken and sauté for about 3 more minutes, until the chicken is mostly opaque on the outside — it does not have to be fully cooked through.

Break the pasta into 3-inch pieces and scatter them evenly over the chicken and mushrooms. Pour in the chicken broth and wine, and use a spoon to nudge the noodles under the liquid as much as possible.

Secure the lid on your pressure cooker in its Sealing position. Cancel the Sauté program, then select the Manual setting for 3 minutes at high pressure.

When the program ends, let the pressure release naturally for 5 minutes, then move the pressure release mechanism to its venting position to release the remaining steam.

Open the pot and add the carrots and milk.

Press the Cancel button to reset the cooking program, then select the Sauté setting. Use a spoon or spatula to stir everything together, spending a minute or two to break up any large clumps of noodles. Cover the pot with a glass lid and let the mixture simmer until the carrots are fork tender, about 5 minutes. If carrots are still not tender, stir well and continue cooking for 1 to 2 additional minutes. Cancel the Sauté program to turn off the pot.

Wearing heat-resistant mitts, lift the inner pot out of the Instant Pot housing. Remove the lid and stir in the pesto, cream cheese, and Parmesan. Use the spoon or spatula to nudge loose any pasta that is sticking to the bottom of the pot.

Serve with Milk! Ladle the tetrazzini into bowls or onto plates and sprinkle with chopped parsley or basil. Serve right away.