Creamy Pesto Chicken in Your Pressure Cooker
This creamy pesto chicken made in your pressure cooker is fast, juicy, and full of fresh garlic and basil flavors - the perfect impressive dinner with minimal effort.
Equipment
- 1 Skillet Large, for sautéing
Ingredients
Main ingredients
- 2 Boneless, skinless chicken breasts about 1.3 lb total
- ⅛ teaspoon Salt
- ⅛ teaspoon Pepper
- 2 tablespoon Olive oil divided
- 2 cloves Garlic minced
- 1 pint Grape tomatoes sliced in half
- ½ cup Heavy cream
- ¼ cup Pesto
Instructions
Instructions
- Season both sides of the chicken breasts with salt and pepper.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add chicken and cook for 6–7 minutes per side until cooked through and golden brown.
- Remove chicken from skillet and set aside.
- Add the remaining tablespoon of olive oil to the skillet with minced garlic. Cook for 30 seconds.
- Add halved grape tomatoes and sauté for 3–4 minutes until slightly softened.
- Lower heat and stir in heavy cream and pesto. Cook for 2–3 minutes until combined and warmed.
- Return chicken to the skillet and spoon sauce over. Simmer for 2–3 minutes to reheat chicken.
- Serve hot. Garnish with extra pesto or fresh basil if desired.
Notes
For a lighter spin, you can substitute heavy cream with half-and-half. Serve with pasta, rice or crusty bread for a complete meal.