Instant Pot Chicken Pesto Stuffed Shells - Dump and Go Dinner
There's nothing more comforting than a good stuffed pasta. This recipe fills large al dente shells with a rich mixture of cream cheese, parmesan, pesto, and chicken. And to give it just the right amount of irresistible cheesiness, the shells are sprinkled with mozzarella before serving. Who could say no to that!
Ingredients
- 4 ounces Cream Cheese
- 1 cup Parmesan Cheese, Grated
- 6 tablespoons Pesto #1
- 2 cups cook and shred Chicken, Boneless Breasts
- 4 teaspoons mince Garlic, Cloves
- 12 individual Jumbo/Large Shells
- 6 tablespoons Pesto #2
- ½ cups Water
- 2 cups Mozzarella Cheese, Shredded
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a large bowl, combine cream cheese, Parmesan cheese, pesto #1, chicken and garlic.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Prep from frozen
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
- Add the trivet and minimum amount of water needed for your Instant Pot (1- 1.5 cups).
- In a large bowl, combine cream cheese, Parmesan cheese, pesto #1, chicken and garlic.
- Fill the uncooked pasta shells with the filling and place in the Instant Pot, trying to layer as evenly as possible.
- Pour pesto #2 on top.
- Lock lid into place and seal steam nozzle.
- Cook on high pressure for 12 minutes.
- Quick release pressure.
- Sprinkle mozzarella cheese on top and allow to melt.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 8 stuffed shells Amount Per Serving
- Calories
- 868
- Total Fat
- 56g
- Saturated Fat
- 24g
- Trans Fat
- 1g
- Cholesterol
- 194mg
- Sodium
- 1651mg
- Total Carbohydrates
- 33g
- Fiber
- 1g
- Sugar
- 4g
- Protein
- 56g
- WW Freestyle
- 26
4 Comments
Join the discussionAm I supposed to cook the pasta before stuffing and freezing? Or will they cook in the instant pot??
The shells will cook in the IP, so no need to precook.
Recipes for pesto #1 and pesto #2?
Hi Dena, You can use whatever pesto you love! If you want a recipe, you can check out our recipe here! Hope this helps.