Instant Pot Pesto Parmesan Chicken and Potatoes
One-pot pressure cooker chicken and potatoes infused with basil pesto and melted Parmesan. Boneless chicken breasts are seared then cooked under pressure with garlic, broth, and little potatoes in minutes. A quick weeknight dinner ready in under 30 minutes total.
Ingredients
Instructions
- 1
Set Instant Pot to saute mode. When display indicates hot, add oil.
- 2
Season chicken breasts with salt and pepper on both sides. Place in pot and sear each side until releases easily, about three minutes per side.
- 3
Add garlic, chicken broth, and potatoes. Sprinkle with salt.
- 4
Cover with lid, turn valve to sealing, and select Manual or Pressure Cook for four minutes.
- 5
After cooking completes, allow pressure to release naturally for 8 to 10 minutes, then open valve completely.
- 6
Stir in pesto and Parmesan until coated. Serve immediately.
Tips
Sear chicken until it releases easily from pan bottom for better browning and flavor.
Natural pressure release for 8-10 minutes prevents chicken from drying out.
Good to Know
Refrigerate leftovers in airtight container up to 3 days. Reheat gently on stovetop or microwave.
Prepare ingredients and store in refrigerator. Sear chicken and combine other ingredients up to 4 hours ahead, refrigerate, then pressure cook when ready.
Serve immediately after stirring in pesto and Parmesan while hot. Garnish with fresh basil and extra Parmesan if desired.
Common Mistakes
Do not skip natural pressure release to avoid rubbery, overcooked chicken.
Do not stir pesto and Parmesan before opening pot to avoid cooling and uneven distribution.