Instant Pot Chicken with Creamy Sun-Dried Tomato and Basil Pesto

This unique Instant Pot chicken recipe combines the rich flavors of sun-dried tomatoes and fresh basil pesto, creating a soul-warming dish that is both comforting and vibrant. The creamy sauce envelops tender chicken, making it perfect for a cozy dinner or a special occasion.
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Begin by seasoning the chicken breasts with salt and pepper on both sides. Set the Instant Pot to 'Sauté' mode and add 2 tablespoons of olive oil.
Once the oil is hot, add the seasoned chicken breasts and sear them for 3-4 minutes on each side until golden brown.
Remove the chicken from the pot and set it aside. In the same pot, add 1 diced onion and 3 minced garlic cloves, sautéing until the onion is translucent, about 2-3 minutes.
Stir in 1 cup of sun-dried tomatoes (drained and chopped) and cook for another minute. Pour in 1 cup of chicken broth, scraping the bottom of the pot to deglaze it.
Return the chicken to the pot, ensuring it is submerged in the liquid. Close the lid and set the Instant Pot to 'Manual' mode for 10 minutes.
Once the cooking time is complete, allow for a natural pressure release for 5 minutes, then quick release any remaining pressure.
Carefully remove the chicken and set it aside. Stir in 1/2 cup of heavy cream and 1/2 cup of basil pesto into the pot, mixing well to create a creamy sauce.
Return the chicken to the pot, coating it with the sauce. Serve the chicken over cooked pasta or rice, garnished with fresh basil leaves and grated Parmesan cheese for an extra touch of flavor.
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