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Instant Pot Basil Pesto Chicken | Kitchen Cents
Rachel

Instant Pot Pesto Chicken

4.63 from 8 votes
Juicy chicken breast stuffed and smothered with basil pesto, tomatoes, & cheese. A speedy chicken dinner made in an Instant Pot.
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Prep Time 10 minutes
Cook Time 9 minutes
Additional Time 15 minutes
Total Time 34 minutes
Servings: 4 to 5 servings

Ingredients
  

  • 2 whole chicken breasts butterflied to be no thicker than about a 1/2", about 1 1/2 lbs
  • 1/2 cup basil pesto
  • 2-3 roma tomatoes sliced
  • 1/2 cup cherry tomatoes halved or an additional 2 roma tomatoes sliced
  • 1 cup mozzarella cheese shredded
  • 1/2 cup parmesan cheese grated
  • 1/2-1 cup water or chicken broth helps Instant Pot get up to pressure
  • Salt and pepper to taste

Method
 

  1. Spread a small amount of pesto on inside of butterflied chicken.  Add slices of tomato. Sprinkle with half the mozzarella cheese. Close chicken (will be "stuffed").
  2. Spread pesto on top of chicken.
  3. Spread any remainder pesto in bottom of Instant Pot.  Add water or chicken broth. Carefully place stuffed chicken in bottom of pot. 
  4. Sprinkle parmesan cheese on top of chicken.
  5. Secure lid on Instant Pot. Flip vent to sealed.
  6. Cook on HIGH pressure for 7-8 minutes.  Once done do a quick release.
  7. Add cherry tomatoes on top and remaining mozzarella cheese.
  8. Close lid again.  Set vent to sealed.  Cook for an ADDITIONAL 2 minutes on HIGH pressure.  When done let natural release for 10 minutes.  The internal temperature of chicken needs to reach 165°F.
  9. Serve with noodles or spaghetti squash if desired.
  10. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4-5 servings fresh. If you are using more servings you may need to increase your cooking time.**

Notes

  • Can use trivet in the pot to hold stuffed chicken out of the liquid. This will help tomato and cheese from going soggy or being lost in the juices. This is especially helpful if using 1 cup liquid.
  • Make sure your chicken breasts are cut to NO THICKER than 1/2 inch thick otherwise they won't cook all the way through.  If your chicken is thicker than that, add additional time (1-3 minutes on HIGH).
  • Alternate cooking time - Can add all tomatoes and cheese on top then cook once on HIGH for 10 minutes with a 10-minute natural release.
  • BAKING METHOD:
Cut chicken breasts in half (about 1/2 inch thick). Using a 9x13 inch pan, place a small amount of basil pesto in bottom of pan.  Place chicken in a single layer.  Spread remainder of pesto onto of chicken.  Add sliced tomatoes (3-4 roma tomatoes omit cherry tomatoes). DO NOT ADD WATER OR BROTH. Sprinkle parmesan and mozzarella cheese on top.  Bake at 350°F for 45-55 minutes or until internal temp of chicken reaches 165°F.
  • FREEZER METHOD:
Use a 9x13-in DISPOSABLE pan.  Follow directions for BAKED METHOD.  Freeze for up to 3-months.  When ready to bake, bake from FROZEN- 350°F for 80-90 minutes or until internal temp of chicken reaches 165°F.  Bake from THAWED- 350°F for 45-55 minutes or until internal temp of chicken reaches 165°F.

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