Instant Pot Pesto Chicken and Potatoes
Instant Pot Pesto Chicken and Potatoes is a delightful one-pot meal that transforms simple ingredients into a mouthwatering feast. Featuring juicy chicken breasts, tender baby potatoes, and vibrant pesto sauce, this dish cooks in just 30 minutes, making it perfect for busy weeknights or impressing guests. Enjoy the blend of flavors and textures while savoring every delicious bite. Pair it with a crisp salad or crusty bread to soak up the rich sauce!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Pressure Cooking
- Cuisine: Italian
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 lb baby potatoes, halved
- 1 cup pesto sauce
- 1 cup low-sodium chicken broth
- 2 tbsp olive oil
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Wash and halve baby potatoes for even cooking.
- Rub chicken breasts with olive oil; season generously with garlic powder, salt, and pepper.
- Set the Instant Pot to 'Sauté' mode. Sear the chicken for 3-4 minutes on each side until golden brown.
- Layer halved potatoes on top of the chicken. Add chicken broth and pour pesto over everything.
- Seal the lid and set to 'Pressure Cook' on high for 10 minutes. Allow natural pressure release for 5 minutes before venting any remaining steam.
- Stir gently before serving; drizzle with extra pesto if desired.
Nutrition
- Serving Size: 1/4 of the recipe (approx. 300g)
- Calories: 450
- Sugar: 2g
- Sodium: 680mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 90mg
Keywords: Customize by swapping potatoes for vegetables like zucchini or bell peppers. For added flavor, mix in sun-dried tomatoes or feta cheese before cooking. Store leftovers in an airtight container for up to three days; reheat gently to maintain moisture.