Sheet Pan Pesto Chicken with Broccoli Pressure Cooker Recipe
A quick and flavorful pressure cooker recipe featuring juicy chicken breasts, vibrant broccoli, and melted mozzarella all brought together with rich pesto for a satisfying one-pot dinner.
Equipment
- 1 Pressure cooker Large enough to fit 4 chicken breasts
Ingredients
Main ingredients
- 4 Chicken breasts about 2 pounds, fresh or thawed
- ½ cup Pesto sauce store-bought or homemade
- 4 cups Broccoli florets fresh, not frozen
- 1 ½ tablespoons Olive or avocado oil for tossing the broccoli
- ¼ teaspoon Garlic powder
- ¼ teaspoon Salt
- ¾ cup Shredded mozzarella cheese for melting on top
Instructions
Instructions
- Gather all ingredients and get your pressure cooker ready.
- Rub chicken breasts with ¼ cup of pesto and place in cooker in a single layer.
- Toss broccoli with oil, garlic powder, and salt. Arrange around chicken.
- Pour 1 cup of water or broth into the cooker.
- Close lid, set valve to seal, and cook on high pressure for 8 minutes.
- Allow for 5 minutes natural release, then manually vent and open lid.
- Sprinkle mozzarella over chicken and broccoli. Use sauté/broil mode to melt cheese for 3–5 minutes.
- Drizzle remaining pesto on top before serving.
Notes
For even more flavor, serve with lemon zest or red pepper flakes. Reheat leftovers gently to maintain texture.