• Home
  • Recipe Index
  • About Me
  • Contact
  • Shop Essential Products
  • Privacy Policy
  • Website Accessibility Statement
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • Work with me
  • About Me
  • Get the Newsletter
  • Buy the Cookbook
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

This Old Gal logo

  • Recipe Index
  • Shop Essential Products!
  • Contact

Home / Recipes / Main Courses / Pasta / Pressure Cooker Chicken Pesto Penne

Pressure Cooker Chicken Pesto Penne

Published on July 17, 2019. Last updated August 20, 2021 · 35 Comments · As an Amazon Associate and member of other affiliate programs I earn from qualifying purchases; see all disclosures.

Jump to Recipe Go to Video

Full of flavor and incredibly creamy, Pressure Cooker Chicken Pesto Penne Pasta is a one pot dump and cook recipe sure to satisfy every member of your family.

Instant Pot Chicken Pesto Penne

Pressure Cooker Chicken Pesto Penne

Extending on the ever so delicious LOW CARB Instant Pot Pesto Chicken recipe, I thought I would turn it into a pasta dish. So many non-low carb folks have asked about adding pasta to this recipe. Low carbers can use low carb pasta!

The rich flavors of the pesto, garlic and tomatoes come together with chicken broth infused pasta for a one pot dish, which is divine.

This incredibly satisfying and creamy meal is ready to eat in under 25 minutes.

Jump to Section

  • Ingredients for Pressure Cooker Chicken Pesto Penne
  • How to Make Pressure Cooker Chicken Pesto Penna
  • Can Pressure Cooker Chicken Pesto Penne Be Frozen?
  • What is Better than Bouillon Chicken Base?
  • Can I Use Jarred Garlic?
  • What Pasta Can I Use in Pressure Cooker Chicken Pesto Penne?
  • Can Dark Meat Chicken Be Used in Pressure Cooker Chicken Pesto Penne?
  • Can Kale Be Used Instead of Spinach for Chicken Pesto Penne?
  • Tips and Tricks for Pressure Cooker Chicken Pesto Penne
  • Instant Pot Pressure Cooker Pesto Chicken Penne Pasta

Ingredients for Pressure Cooker Chicken Pesto Penne

  • Chicken Breast – thighs can be used instead.
  • Onions and Garlic
  • Butter
  • Basil Pesto
  • Penne Pasta – any type of pasta can be used!
  • Fresh Garlic and Cherry Tomatoes
  • Spinach or Kale
  • Alouette Cheese or Boursin Cheese – see notes below

We love penne pasta in this recipe. What’s great is that you can choose whichever type of pasta you prefer.

 

Add Sliced Onions to Instant Pot Cooking Pot

Add Sliced Onions to Instant Pot Cooking Pot

If you like a lot of onions, feel free to add more than what is called for in the recipe below.

How to Make Pressure Cooker Chicken Pesto Penna

  • Just dump it all in.
  • Really, it is that easy.

There is an order for the ingredients and I have included process shots so you can follow along or watch the video to see exactly how Pressure Cooker Chicken Pesto Penne is made.

Pro Tip: Onions and chicken release quite a bit of liquid, so the overall volume of liquid is therefore reduced.

 

A Little Bit of Butter Adds Richness

A Little Bit of Butter Adds Richness

Can Pressure Cooker Chicken Pesto Penne Be Frozen?

Pressure Cooker Chicken Pesto Penne can be frozen into portions and then reheated using the Instant Pot, Ninja Foodi or Pressure Cooker or if bringing to work, it can be reheated in the office microwave.

If using the microwave and to ensure the pasta won’t become overcooked, I suggest first allowing the container with the chicken pesto penne to thaw out in the refrigerator, although if your office is cold, perhaps keeping it on the counter for a bit will help it start thawing quicker. However, please note that it is always best to thaw raw food in the refrigerator.

If reheating in the Instant Pot, Ninja Foodi or Pressure Cooker, add a cup of water to the cooking pot and place the chicken pesto penne into a stainless steel pan. Use the pot in pot method and use a cook time of 5 minutes, with a 5 minute natural pressure release. If reheating frozen, you may need to add 5 minutes to the cook time.

See my Pressure Cooker Perfectly Cooked Pot In Pot Rice recipe to get a visual of cooking pot in pot, when water is being used in the cooking pot, as opposed to cooking a second dish over a main dish.

 

Better Than Bouillon Chicken Base Adds Yummy Flavor

Better Than Bouillon Chicken Base Adds Yummy Flavor

What is Better than Bouillon Chicken Base?

  • It is a condensed paste, used to make broths, stocks and as a flavor enhancer.
  • Better than Bouillon Chicken Base is a great ingredient to keep in your refrigerator at all times.
  • When mixed with water, it becomes a broth, which can be used in place of recipes calling for chicken broth.

There are many flavors of Better than Bouillon, so make sure to stock up on the basic flavors like chicken and beef.

Better than Bouillon Chicken Base can be used as a flavor booster to recipes too. My Pressure Cooker Salisbury Steak w/Onion Mushroom Gravy recipe, for instance, uses a little in the meat patties and gives this dish a huge boost in flavor.

 

Fresh Minced Garlic Goes Into the Cooking Pot

Fresh Minced Garlic Goes Into the Cooking Pot

If you love garlic, more can be used.

Can I Use Jarred Garlic?

  • Yes, there are many brands of minced jarred garlic, which are great to use and are a time savor.
  • Fresh garlic is wonderful, but when you do not have any on hand, just grab a jar and squeeze. Cooking should be fun and if pre-minced ingredients make your life easier, just use them!

 

Pour in Pasta

Pour in Pasta

One of the beauties of this recipe is that you can use your favorite pasta or even spaghetti noodles.

Pasta, spaghetti, noodles (whatever you want to call them) are quite interesting when deciding which to use in a recipe. There are so many shapes and sizes of noodles and some pair better with one recipe over another.

For instance in my Instant Pot Baked Ziti (Pressure Cooker) recipe, I would never use angel hair pasta. That recipe begs for a heavier noodle, such as ziti or rigatoni.

What Pasta Can I Use in Pressure Cooker Chicken Pesto Penne?

  • Instant Pot Chicken Pesto Penne is best paired with a medium pasta noodle, like penne rigate (and why the recipe is called Chicken Pesto Penne).
  • Bow tie pasta is very nice. You might see this this type of pasta called “farfalle,” or “butterfly” pasta.
  • Fusilli and even linquine would be nice with Chicken Pesto Penne.

Pro Tip: Make sure to use a good brand of pasta like De Cecco, as it holds up very well when cooked under pressure.

Pro Tip: Amazon often has the best price of the De Cecco brand and it can even be ordered using Subscribe and Save. I usually order the five packs, which is cheaper than the grocery stores. If you look at the Amazon listing, you will get a choice of various shapes of pasta and noodles.

 

Salt, Water, Chicken and Pesto are Added to Cooking Pot

Salt, Water, Chicken and Pesto are Added to Cooking Pot

Chicken can be cut into strips or pieces.

Can Dark Meat Chicken Be Used in Pressure Cooker Chicken Pesto Penne?

Dark Meat is fine to use when making Chicken Pesto Penne. If you use dark meat, just add it to the cooking pot before adding in the pasta.

Dark meat takes longer to cook.
 

Aloouette Cheese is Cut Into Chunks and Added Over Pesto Sauce

Aloouette Cheese is Cut Into Chunks and Added Over Pesto Sauce

Alouette cheese was developed by a French cheese maker who came to the US in 1974 and created a brand new specialty cheese which would combine traditional French recipes with the American palette.

Boursin cheese is a brand or type of Gournay cheese, which is the Normandy region of north western France. It is a wonderful blend of a soft cheese, similar to cream cheese with herbs mixed in. Both types work well in this recipe.

Pro Tip: If you cannot find Alouette cheese, use Bourin cheese. If you cannot find either of those in your area, a simple substitute it for cream cheese, a little cream, butter and Italian seasonings.

 

Mix in Tomatoes and Spinach, as much as you like

Mix in Tomatoes and Spinach

Can Kale Be Used Instead of Spinach for Chicken Pesto Penne?

  • Yes, kale adds great nutrients to Instant Pot Pressure Cooker Chicken Pesto Penne.
  • Use as much or as little as you like. Same goes for the tomatoes.

Did you know that one serving of kale is better than three servings of another green vegetable?

Watch the video below as I walk you through every step and detail of this recipe. I’ve given you a ton of information above, but sometimes a live visual of the process helps so you can follow along. I have my own cooking show on my YouTube Channel, so be sure to check it out and subscribe!


Watch my video and then scroll to the bottom for the printable recipe card.

Tips and Tricks for Pressure Cooker Chicken Pesto Penne

  1. White meat chicken goes over pasta, dark meat goes under.
  2. If you don’t have Alouette or Boursin cheese, check the “Notes” section for the sub.
  3. Add as much or little spinach as preferred.
  4. Cherry tomatoes and grape tomatoes are best.

 

Edward Approved!

Edward Approved!

Casserole and one pot meals are so wonderful to make for several reasons. One pot, little work, delicious and only one pot to clean!

Enjoy a creamy comfort meal any time of the year!

More Pressure Cooker Chicken Casserole Recipes to Make:

  • Instant Pot Buffalo Chicken Macaroni and Cheese
  • Instant Pot Bagels Lox and Cream Cheese Pasta + Video!
  • Pressure Cooker One Pot Chicken and Rice
  • Pressure Cooker Chicken Enchiladas

Don’t you just love one pot meals? For a full list, check out these one pot recipe meals.

Kitchen Equipment and Essentials

  • Instant Pot, Ninja Foodi or Pressure Cooker
  • J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
  • Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
  • Simply Gourmet (Dry) Stainless Steel Measuring Cups
  • Anchor Hocking Glass (Liquid) Measuring Cups
  • di Oro Living Silicone Spatulas Set
  • My FANTASTIC Teak Cutting & Charcuterie Board & Compartments

Caring is sharing! If you would like to support This Old Gal, please share this recipe on Social Media, so that I can continue to bring you more wonderful recipes! 

If you share a picture of something you make from our blog, tag it with #thisoldgalcooks so we can see it. We might feature it on Instagram! It makes my day when I see you’ve made one of our recipes!

Here is the handy printable recipe:

Instant Pot Chicken Pesto Penne

Instant Pot Pressure Cooker Pesto Chicken Penne Pasta

4.94 from 15 votes
Print Pin SaveSaved! Rate
Course: Dinner, Lunch, Main Course
Cuisine: All types, American Italian, Italian, Keto, Low Carb
Prep Time: 15 minutes minutes
Cook Time: 3 minutes minutes
Pressure Release: 5 minutes minutes
Total Time: 18 minutes minutes
Servings: 8 servings
Calories: 531kcal
Author: Jill Selkowitz

Ingredients

  • 1 medium Yellow/Brown Onion sliced medium/thin
  • 1 Tablespoon Butter
  • 3.5 cups Chicken Stock/Broth (or 4 teaspoons Better than Bouillon Chicken Base + 3.5 cups water)
  • 1 pound Penne Pasta
  • 4 cloves Fresh Garlic minced
  • 2 teaspoons Sea Salt
  • 2 pounds Chicken Breast boneless/skinless (cut into 2 inch chunks)
  • 5 ounces Basil Pesto jarred or fresh
  • 6 ounces Boursin Cheese Italian seasons
  • 1 pint Cherry Tomatoes
  • 4-5 cups Spinach sliced
US Customary - Metric

Recommended Products

Instant Pot Electric Pressure Cooker
J.A. Henckels Classic 8 inch Chef's Knife
Liquid Measuring Cup Set
Stainless Steel Measuring Spoons
High Heat Resistant Spatula
DeCecco Penne Pasta

Instructions

  • Slice onions and place into cooking pot.
  • Add butter to cooking pot. (If using chicken base + water instead of chicken broth, add chicken base now.)
  • Pour in penne pasta.
  • Add minced garlic and sea salt.
  • Pour chicken broth over the penne pasta. (If using chicken base + water instead of chicken broth, add water now.)
  • Place chicken pieces on top of pasta.
  • Pour in pesto sauce to cover chicken.
  • Cut Boursin cheese into chunks and place on top of chicken and pesto sauce.
  • Lock lid in place and close pressure valve. Cook at high pressure for 3 minutes. When beep sounds, wait 5 minutes and then release the rest of the pressure.
  • Remove lid and stir pasta.
  • Stir in spinach and halved cherry tomatoes.

Video

Notes

Onions release a lot of liquid and the liquid is counted towards the overall amount. The liquid from the onions and the chicken add enough that we only need 3.5 cups of water to cook the pasta. Normally, 4 cups of pasta is needed.
Since chicken thighs take slightly longer to cook than white meat chicken (breasts), place the thighs into the pressure cooker prior to adding in the penne.
Pasta can be tricky under pressure. But, armed with the right brand of pasts and the right cook times, you will never have to worry. Brand of pasta matters. De Cecco is a brand, which holds up well under pressure. It can sometimes be pricier than other brands, but it is very worth it. The best prices for De Cecco are usually at Amazon, where you can buy a five, six or twelve pack for about $2.50 each!
If using a different shape of pasta or noodle, your cook time may be different.

This Old Gal's Pasta Rule of Thumb

  • Any type of pasta or semolina noodle is fine to use in this recipe.
  • Look at package of pasta and find the variable cook time. Choose the lesser time given and then subtract 2 minutes. For example, if your package of pasta says "cook for 8 - 11 minutes," take that 8 minute number and cut it in half, which is 4. Then subtract 2 minutes from the 4 minutes and you will end up with the proper cook time. In this case the cook time will be 2 minutes.
  • After the 2 minute pressure cook time is up, wait 5 minutes and then release the rest of the pressure.
  • If the variable cook time on your package of pasta is 11 - 16 minutes, err on the lesser side. In this instance, the cook time would be 3 minutes. It is better to end up with overly firm pasta rather than mushy because you can continue to cook the pasta, but if it is mushy, there is nothing you can do to correct.
  • If the pasta is too firm or al dente for your taste, simply put the lid back on the pot and let the pasta sit in the hot pot.  The residual heat will continue to cook the pasta. Check after a few minutes to see if the pasta has reached the perfect firmness for your liking. If not give it a stir and let sit some more.
This recipe uses a bit of a natural release and the total time is figured into that, so only the cook time needs to be adjusted.
Homemade pesto can be subbed for jarred pesto sauce.
Boursin cheese is just a type of Gourney cheese. If you cannot find it, sub it with 1/4 cup of cream cheese, 2 Tablespoons of butter, 2 Tablespoons of Cream and 1/4 teaspoon of Italian seasonings.
If you are not a spinach lover, kale can be used instead. Use as much or as little as you like.
Tomatoes can be cherry or grape. Use as much or as little as you like.

Nutrition

Nutrition Facts
Instant Pot Pressure Cooker Pesto Chicken Penne Pasta
Amount Per Serving
Calories 531 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 9g56%
Cholesterol 100mg33%
Sodium 1342mg58%
Potassium 785mg22%
Carbohydrates 49g16%
Fiber 3g13%
Sugar 5g6%
Protein 35g70%
Vitamin A 2350IU47%
Vitamin C 20.5mg25%
Calcium 91mg9%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @ThisOldGalCooks or tag #thisoldgalcooks!
© ThisOldGal.com - Sharing the recipe link to any of my recipes posts are both encouraged and appreciated. Unauthorized and improperly attributed or non-attributed use of this material, including screen shots, copy/paste of full recipes to any social media site, website, mobile application or service (e.g., copymethat, recipe keeper, pepper) or cookbook, without the requisite attribution or otherwise with express written permission from Jill Selkowitz is strictly prohibited. You may share a photo with a link back instead.

Pin this Pressure Cooker Chicken Pesto Penne recipe.

Instant Pot Chicken Pesto Penne

Instant Pot Chicken Pesto Penne

July 17, 2019

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Bellamy’s G says

    July 2, 2020 at 11:31 am

    5 stars
    What a delicious, easy recipe! My husband had just come in from mowing the yard and was starving. I decided to make him and the kids a surprise lunch. I had found a bottle of Rosso (red) pesto at Aldi. So I used the whole thing 6.7 oz. My family loved it. My “foodie” daughter declared it really good after one bite! I wish I could show you a picture, but they ate it so quickly, I didn’t have a chance to snap a picture! Lol

    Reply
    • Jill Selkowitz says

      July 7, 2020 at 2:57 pm

      So glad everyone enjoyed, Bellamy. Thank you.

      Reply
  2. Gail says

    May 6, 2020 at 5:03 pm

    5 stars
    Loved this easy, creamy chicken pasta dish! Thank you, Jill for another winner!

    Reply
    • Jill Selkowitz says

      May 7, 2020 at 3:21 pm

      Thank you so much, Gail. Jill

      Reply
  3. Alison says

    April 16, 2020 at 9:18 am

    5 stars
    The flavors of this dish were INCREDIBLE. Even my son, who does not willingly eat much of what I cook loved it. I actually used turkey tenderloins because that’s what I could find at the store. Also had to substitute gluten-free Trader Joe’s brown rice and quinoa spirals for the pasta. Before the pressure could count down from 3 minutes, I got a burn message. I stirred everything up and scraped the bottom and then set the pressure again for 3 minutes. Again I got the burn message. It still tasted amazing once I stirred everything up, but I’m not sure what I’m doing wrong to keep getting the burn message. Any suggestions?

    Reply
    • Jill Selkowitz says

      April 25, 2020 at 5:35 pm

      As you changed all the ingredients, I would need to see the package of pasta you used for your recipe. Glad you enjoyed the recipe. Jill

      Reply
  4. Darnell says

    March 30, 2020 at 5:40 pm

    It shows to add chicken base twice which one is right?

    Reply
  5. Pam says

    March 16, 2020 at 12:41 pm

    5 stars
    I halved everything in this recipe and made it in my mini tonight. (There are only two of us.) It made a wonderful dinner, with leftovers for at least two more meals! I used elbow macaroni, Alouette garlic and herb cheese, chicken thighs, and BTB. We both enjoyed it, and are looking forward to leftovers. Thank you! (I did not take a picture since we don’t eat fresh tomatoes, I used the wrong pasta, and nothing compares to your beautiful photos.)

    Reply
    • Jill Selkowitz says

      March 16, 2020 at 5:47 pm

      Thank you, Pam, I am so glad you enjoyed your meal. I am sure your pasta looked fine. You can certainly use any type you like. Jill

      Reply
  6. Debbie says

    March 2, 2020 at 4:48 pm

    5 stars
    Followed instructions exactly. This came out great! Soooo good, super easy and everyone in the family enjoyed it.

    Reply
    • Jill Selkowitz says

      March 2, 2020 at 5:30 pm

      Thank you so much, Debbie. Jill

      Reply
  7. De Sarli says

    January 3, 2020 at 4:42 pm

    5 stars
    I saw the video on facebook this morning and had to make it for dinner. This was absolutely delicious!!! My family devoured it. Even my daughter who doesn’t usually like spinach, asked for seconds. I bumped up the pasta (13oz box) to a box and a half and used 2.5 lbs of chicken, as well as 1.5 pints of tomatoes, and 1.5 bags of spinach. Also couldn’t get boursin cheese so I used Alouette garlic and herb. This is definitely on my go to list. Thank you so much!

    Reply
    • Jill Selkowitz says

      January 4, 2020 at 5:51 pm

      OMG, yes, that is the name of the cheese I use and couldn’t remember what it was called! I am so glad yo enjoyed this recipe. Jill

      Reply
  8. Mirissa says

    January 2, 2020 at 2:39 pm

    Loved it! Just a suggestion for people like me that just read the instructions, maybe make a point to add that you’re supposed to cut up the chicken ? because I just put two whole breasts in there and yeah, had to do some damage control lol! Totally my own fault, I didn’t watch the entire video until AFTER ? but it all worked out and was delicious and next time I make it I will not miss that part!

    Reply
    • Jill Selkowitz says

      January 2, 2020 at 5:42 pm

      Perhaps you might want to read and look at the step by step photos next time as it shows everything and why I take the time to do that. Jill

      Reply
  9. Maria says

    December 17, 2019 at 2:06 pm

    5 stars
    Wonderful recipe! Made it for tonight’s dinner and everyone loved it. Unfortunately I didn’t have as much spinach as I liked so I topped with peas. This recipe is a keeper

    Reply
    • Jill Selkowitz says

      December 18, 2019 at 3:43 pm

      Thank you so much. Jill

      Reply
  10. Leslie A Nack says

    December 17, 2019 at 10:59 am

    I also want to make this in my mini. Any adjustments other than cutting the recipe in half?

    Reply
  11. Tina says

    December 10, 2019 at 2:35 pm

    On the advice of my daughter, I purchased an instant pot. She just loves hers. just used mine for the first time tonight. This is the recipe I chose. Other than setting the timer for three hours, not minutes…it worked perfectly. I realized it and shut it off at 3 and a half minutes. Let it sit for 5 minutes as per instructions, and the rest is history. I have a new found love for that old phrase.. what am I going to make for supper. Now… I am going to keep browsing through your recipes. Thank you. And the videos help a lot too.

    Reply
    • Jill Selkowitz says

      December 10, 2019 at 6:40 pm

      Hi Tina. Congrats on your new pressure cooker. I am so glad that you were able to check that time and make the correction before ruining your meal. I am so glad you enjoyed your first meal and thrilled that it was my recipe. I look forward to hearing more about your cooking. Jill

      Reply
  12. Karen Flanigan says

    October 23, 2019 at 7:00 am

    What if I don’t have the Better than bullion Chicken base?

    Reply
  13. Valerie says

    August 31, 2019 at 12:08 pm

    5 stars
    Hi Jill, I made this last night and to be perfectly honest, I didn’t hold out much hope for it. I don’t like penne so used large elbows. Don’t like spinach so subbed peas. Didn’t have Boursin cheese so followed your guidance with cream cheese. every thing else I did the same as you.

    Oh man. Was I ever wrong to doubt this recipe. You haven’t let me down yet. This was sooooo good. Easy, creamy, pestoey and so versatile. My hubby loved it too. I like the way you teach, by giving the whys and wherefors and suggesting substitutions.

    So thank you, thank you, thank you my friend. I promise to never be a doubting Thomas again.

    Reply
    • Jill Selkowitz says

      September 1, 2019 at 6:12 pm

      Oh, Valerie. You will always enjoy my recipes. 🙂 Jill

      Reply
  14. Suzie says

    August 15, 2019 at 6:24 pm

    5 stars
    This was great and so easy to make!

    Reply
    • Jill Selkowitz says

      August 21, 2019 at 5:13 pm

      Thanks, Suzie. Jill

      Reply
  15. Joyce werner says

    August 15, 2019 at 3:30 pm

    5 stars
    One more hit!

    Reply
    • Jill Selkowitz says

      August 16, 2019 at 7:28 pm

      Thank you. Jill

      Reply
  16. Lisa says

    August 3, 2019 at 10:52 am

    I’m trying this tomorrow for family dinner. Can it be doubled? Will that effect cook time? Thanks for all the yummy recipes.

    Reply
    • Jill Selkowitz says

      August 16, 2019 at 6:42 pm

      5 stars
      Yes, it can, Lisa. Jill

      Reply
  17. deb says

    August 1, 2019 at 1:54 pm

    This looks so good, I just watched your video showing only 1 tsp salt but the recipes shows 2 tsp + 1 tsp. Pretty sure I should stick with 1 tsp.d

    Reply
    • Courtney says

      August 3, 2019 at 11:28 am

      I noticed that same thing. I’m making this for dinner tonight and will only put 1 tsp in. I figure if it needs more salt I can always add it in once it’s done.

      Reply
  18. Judi says

    July 22, 2019 at 7:30 am

    5 stars
    How much water if you cut this recipe in half (8 ounces pasta)? Same amount water?

    Reply
  19. Alex Kulas says

    July 22, 2019 at 6:46 am

    Hey Jill, how much do I cut down the ingredients for a “Mini” ?

    Reply
  20. Alma Vorrei says

    July 22, 2019 at 12:19 am

    5 stars
    Just made this for supper tonight. It was my first time using my instant pot. I Was So Impressed on how easy this was to make. My husband ate It up And Gave It a Thumbs Up. Will Be Making This Again.

    Reply
    • Jill Selkowitz says

      July 22, 2019 at 3:00 am

      Thanks, Alma. I am so glad you both enjoyed my recipe. Jill

      Reply

Primary Sidebar

WELCOME TO MY KITCHEN

Hi, I’m Jill, cooking enthusiast. Here you’ll find restaurant quality recipes with step by step photos and directions.

More About Me →

HALLOWEEN RECIPE IDEAS

Instant Pot Pumpkin Cheesecake Muffin Bites

Instant Pot Pumpkin Cheesecake Muffin Bites

Instant Pot Cranberry Turkey Sloppy Joes

Instant Pot Cranberry Turkey Sloppy Joes

Instant Pot Pumpkin Bundt Cake w/Butterscotch

Instant Pot Pumpkin Bundt Cake w/Butterscotch

Homemade Butterscotch Whipped Cream

Butterscotch Whipped Cream Topping or Frosting

ASIAN RECIPES

Instant Pot Low Carb Wonton Soup

Instant Pot Low Carb Wonton Soup

Air Fried Blistered Shishito Peppers on a white plate with dipping sauce

Air Fryer Blistered Shishito Peppers

Simple Sesame Garlic Noodles

Sesame Garlic Noodles [w/Asian Flair]

Garnish the Pressure Cooker Chinese Simmered Chicken with Toasted Sesame Seeds and Scallions

Pressure Cooker Chinese Simmered Chicken

Footer

Sites where This Old Gal is featured
  • Legal
  • Website Accessibility Statement
  • Recipe Photo Use Policy
  • Terms & Conditions
  • Selkatz Tonkinese

Copyright © 2025 This Old Gal

By using this website, you agree to the Terms & Disclosures and Privacy Policy.

Information from your device can be used to personalize your ad experience.