This easy chicken dish is perfect for a busy weeknight. Instant Pot Pesto Chicken can be served with pasta, veggie noodles, or steamed veggies for a perfect easy dinner. The leftovers are amazing, too! This healthy recipe can be made gluten-free with a dairy-free option.

instant pot pesto chicken served with pasta and tomatoes.

Four ingredients and an Instant Pot pressure cooker are all you need for this delicious pesto chicken.

The best part about the Instant Pot is how all the flavors marry together in such a short time.

For this recipe, chicken thighs or chicken breasts are cooked in chicken broth with tomatoes and pesto for the easiest but equally delicious one-pot meal.

Contents hide
1 Why You Need This Recipe
2 Key Ingredients
3 Recipe Steps
4 Recipe Tips
5 Recipe FAQs
6 More Instant Pot Recipes You Might Like
7 Don’t Miss These Instant Pot Favorites!
8 Instant Pot Pesto Chicken

Why You Need This Recipe

  • Four ingredient recipes are not only easy to make, but the ingredients are easy to remember. This is great if you’re at the store without a clue what you plan to make.
  • Alternatively, if you love to meal prep, this recipe is perfect for that too. Since it makes excellent leftovers it can also account for a second or third day lunch.
  • Pesto is naturally gluten-free which makes this the perfect recipe if you’re avoiding gluten. Just be sure to check the label on the chicken broth you buy and make sure it’s labeled gluten-free. As written, this recipe is appropriate for low-carb, Whole30, and paleo diets.

Key Ingredients

ingredients for pesto chicken
  • Boneless, skinless chicken thighs have dark meat which makes them moister and juicier than chicken breasts. They’re also a bit more budget friendly as the price per pound is usually less than chicken breasts.
  • Chicken broth cooks the chicken thighs and makes them tender while adding flavor to the dish. Just be sure to check the ingredients label if you are Celiac or gluten intolerant.
  • Cherry tomatoes add a sweet acidity that works really well with the richness of the pesto and chicken.
  • Pesto is usually made with basil, olive oil, parmesan cheese, and pine nuts. You can find it in the same aisle as pasta sauce. Make your own pesto using my dairy-free pesto recipe if you need to avoid dairy.
  • Seasoning is always important. Don’t underestimate the power of salt and pepper in a dish as it brings out all of the other flavors.

Be sure to see the full recipe card at the end of this post for the exact ingredients and measurement.

Recipe Steps

how to make pesto chicken in the instant pot

Step One

Pour the chicken broth into the bottom of the pot and then place the chicken thighs into the pot.

Top with tomatoes.

Step Two

Pour the pesto sauce on top of the chicken but don’t stir. Set the cook time to 10 minutes at high pressure on pressure cook.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Step Three

Once the cooking time is up, let the pressure come down naturally for 10 minutes then use the quick release to get rid of remaining pressure.

Step Four

Remove the lid and use a spoon to transfer the pesto chicken with tomatoes to a serving dish.

Serve warm with penne pasta, rotini pasta, zucchini noodles, steamed vegetables, or cauliflower rice. You could also stir in some cream cheese or top with mozzarella cheese for cheesy sauce.

Or, if you are on a gluten-free diet, don’t miss my round-up of the best gluten-free pasta brands.

I hope you agree that this is one of your new favorite easy recipes!

pesto chicken with pasta served on white plate.

Recipe Tips

  • If you are on a dairy-free diet, then be sure to buy pesto sauce without cheese. Or, you can make my Vegan Pesto recipe.
  • Store any leftovers in the refrigerator in a covered container for up to 4 days.
  • The total cooking time includes approximately 10 minutes for the Instant Pot to come up to pressure. The total time also includes 10 minutes of natural pressure release.

Recipe FAQs

What can I serve pesto chicken with?

Serve pesto chicken with pasta, white rice, steamed or roasted vegetables, zucchini noodles, salad, or rolls. It will taste delicious alongside most anything.

two plates of pesto chicken served on top of gluten-free pasta

More Instant Pot Recipes You Might Like

Or, see my round-up of the best healthy Instant Pot chicken recipes.

Don’t Miss These Instant Pot Favorites!

Bone Broth Rice (Stovetop or Instant Pot)

Sweet Potato Beef Chili (Instant Pot or Stovetop)

Instant Pot Spaghetti Squash Cooked Whole

Instant Pot Avgolemono Soup

I hope you make this recipe! If you do, please leave a comment and a starred review below.

And, consider following me on social media so we can stay connected. I’m on Facebook, Pinterest, Instagram, and YouTube!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
pesto chicken

Instant Pot Pesto Chicken

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Print Recipe

This easy chicken dish is perfect for a busy weeknight. Instant Pot Pesto Chicken can be served with pasta, veggie noodles, or steamed veggies for a perfect easy dinner. The leftovers are amazing, too! Gluten-free with a dairy-free option.

  • Total Time: 40 minutes
  • Yield: 4 1x

Ingredients

Units Scale
  1. 1/2 cup chicken broth (I like to use reduced-sodium to cut back on the salt)
  2. 1.25 pounds boneless and skinless chicken thighs or chicken breasts
  3. 1/2 cup cherry tomatoes, halved
  4. 6 ounces prepared or homemade pesto sauce (about 3/4 cup)
  5. Salt and pepper, to taste

Instructions

  1. In the base of a 6-quart Instant Pot, pour in the chicken broth.
  2. Place the chicken thighs or cutlets in the pot, along with the tomatoes.
  3. Pour the pesto sauce on top of the chicken, but don’t stir.
  4. Lock on the lid and set the time to 10 minutes at high pressure.
  5. When the cooking time is complete, let the pressure come down naturally for 10 minutes. Then, use the quick release to get rid of any remaining pressure.
  6. Carefully remove the lid and use a serving spoon to transfer the cooked chicken, tomatoes, and sauce to a serving dish.
  7. Serve warm, with your choice of steamed vegetables, cooked pasta, cauliflower rice, or zucchini noodles.

Notes

  1. If you are on a dairy-free diet, then be sure to buy pesto sauce without cheese. Or, you can make my Vegan Pesto recipe.
  2. Store any leftovers in the refrigerator in a covered container for up to 4 days.
  3. The total cooking time includes approximately 10 minutes for the Instant Pot to come up to pressure. The total time also includes 10 minutes of natural pressure release.
  • Author: Carrie Forrest, MPH in Nutrition
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main dish
  • Method: Instant Pot pressure cooker
  • Cuisine: Healthy
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 381
  • Sugar: 1.4 g
  • Sodium: 668.4 mg
  • Fat: 25.6 g
  • Saturated Fat: 5 g
  • Carbohydrates: 3.6 g
  • Fiber: 1 g
  • Protein: 32.2 g
  • Cholesterol: 140.1 mg

Don’t forget to join my newsletter list to get exclusive clean eating recipes and tips. The newsletter is 100% free with no spam; unsubscribe anytime.

About the Author: Carrie Forrest is the author of the best-selling Instant Pot-authorized cookbook, The Healthy Meal Prep Instant Pot Cookbook. She has a master’s degree in public health with a specialty in nutrition and receives nearly 10 million annual visitors to her site. Send Carrie a message through her contact form.