Instant Pot® Gourmet Pesto Chicken - cooking recipe

Ingredients

5 bone-in chicken thighs, skinned
salt and ground black pepper to taste
1 tablespoon all-purpose flour, or as needed
1 tablespoon olive oil
1 1/2 cups chicken broth
1 (8 ounce) package cream cheese
1 (12 ounce) package penne pasta
2 cups cut asparagus, 1-inch lengths
2 cups cut green beans, 1-inch pieces
4 ounces basil pesto (such as Classico(R) Traditional)
1/4 teaspoon onion powder
1/4 teaspoon garlic powder

Preparation

Rub chicken thighs with salt and pepper and dust lightly with flour, shaking off excess.
Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Add olive oil and chicken. Cook until chicken is very lightly browned, about 3 minutes. Add chicken broth. Close and lock the lid. Select Poultry setting and set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and carefully remove the lid.
Add cream cheese, penne pasta, asparagus, green beans, pesto, onion powder, and garlic powder. Stir together until well mixed. Close lid and select Rice setting; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build. Cook according to manufacturer's instructions.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.