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Instant Pot Chicken Pesto Stuffed Shells - Dump and Go Dinner

<p>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!</p>
4 Servings Recipe By

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

Serving Day Ingredients

  • 1/2 cups Water
  • 2 cups Mozzarella Cheese, Shredded

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 8 stuffed shells
  • 868 Calories
  • 56g Total Fat
  • 24g Sat Fat
  • 1g Trans Fat
  • 194mg Cholesterol
  • 1651mg Sodium
  • 33g Total Carb
  • 1g Fiber
  • 4g Total Sugars (Includes 0g Added Sugars)
  • 56g Protein
  • 26 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **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.**
  2. Add the trivet and minimum amount of water needed for your Instant Pot (1- 1.5 cups).
  3. In a large bowl, combine cream cheese, Parmesan cheese, pesto #1, chicken and garlic.
  4. Fill the uncooked pasta shells with the filling and place in the Instant Pot, trying to layer as evenly as possible.
  5. Pour pesto #2 on top.
  6. Lock lid into place and seal steam nozzle.
  7. Cook on high pressure for 12 minutes.
  8. Quick release pressure.
  9. Sprinkle mozzarella cheese on top and allow to melt.

Freeze For Later Cooking 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?

  1. In a large bowl, combine cream cheese, Parmesan cheese, pesto #1, chicken and garlic.
  2. Fill the pasta shells with the filling and place on a parchment lined baking sheet.
  3. Spoon pesto #2 on top and flash freeze.
  4. Divide frozen shells among indicated number of gallon bags, label and freeze.

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.

  1. Thaw: Prep from frozen
  2. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in indicated container.**
  3. Add the trivet and minimum amount of water needed for your Instant Pot (1- 1.5 cups).
  4. Evenly layer the shells in the Instant Pot.
  5. Lock lid into place and seal steam nozzle.
  6. Cook on high pressure for 12 minutes.
  7. Quick release pressure.
  8. Sprinkle mozzarella cheese on top and allow to melt.

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