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Step 1
Cut the chicken into 1-inch chunks (or smaller), and place into a medium-sized bowl. Sprinkle with Italian seasoning, salt, and pepper. Stir to evenly disperse the seasoning. Set aside.
Step 2
Pour the pasta noodles into the stainless steel liner of the Instant Pot. Add the broth. Give it a quick stir to ensure no noodles are stuck together. Add the chicken to the top of the noodles in an even layer.
Step 3
Close the lid, set the valve to “sealing,” and press the manual (pressure cook) button. Adjust the time to 5 minutes. After the time is up, open the valve and complete a quick release. Carefully remove the lid.
Step 4
Drain any excess water from the noodles and chicken. Add the pesto sauce, and stir to combine. Store any leftovers in the refrigerator for up to 3 days.