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pesto chicken

Instant Pot Pesto Chicken


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.


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


  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.


  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.
  • Category: Main dish
  • Method: Instant Pot pressure cooker
  • Cuisine: American

Keywords: instant pot pesto chicken thighs, instant pot healthy chicken recipe