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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.
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.
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.
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.