Sheet Pan Pesto Chicken with Zucchini and Tomatoes in Your Pressure Cooker
This pressure cooker pesto chicken recipe is a quick and easy way to get dinner on the table with minimal prep and maximum flavor from fresh cherry tomatoes, zucchini, and pesto-coated chicken.
Equipment
- 1 Pressure cooker with a good sealing ring
Ingredients
Main ingredients
- 1 pound Boneless skinless chicken breasts cut into bite sized pieces
- 2 cups Cherry tomatoes
- 2 Zucchini cut into ½ to ¾ inch slices
- 3 tablespoons Pesto fresh or store-bought
- Kosher salt to taste
- Fresh ground black pepper to taste
- Olive oil optional, for tossing
Instructions
Instructions
- Slice the chicken into bite-sized pieces.
- Slice zucchini into ½ to ¾ inch rounds.
- In the pressure cooker pot, toss chicken, cherry tomatoes, and zucchini together.
- Add pesto and stir to coat everything evenly.
- Season with kosher salt and black pepper to taste.
- Seal the lid, set to high pressure for 5 minutes, then quick release when done.
Notes
Store leftovers in the fridge for up to 3 days. Reheat gently with a splash of broth or water to refresh texture.