Ingredients
Units
Scale
- 1/2 cup chicken broth (I like to use reduced-sodium to cut back on the salt)
- 1.25 pounds boneless and skinless chicken thighs or chicken breasts
- 1/2 cup cherry tomatoes, halved
- 6 ounces prepared or homemade pesto sauce (about 3/4 cup)
- Salt and pepper, to taste
Instructions
- In the base of a 6-quart Instant Pot, pour in the chicken broth.
- Place the chicken thighs or cutlets in the pot, along with the tomatoes.
- Pour the pesto sauce on top of the chicken, but don’t stir.
- Lock on the lid and set the time to 10 minutes at high pressure.
- 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.
- Carefully remove the lid and use a serving spoon to transfer the cooked chicken, tomatoes, and sauce to a serving dish.
- Serve warm, with your choice of steamed vegetables, cooked pasta, cauliflower rice, or zucchini noodles.
Notes
- 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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main dish
- Method: Instant Pot pressure cooker
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size:
- 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