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Make the perfect Instant Pot Pesto Chicken for dinner tonight!
Are you one of the many that has fallen in love with the Instant Pot? I’ll admit I have sort of a love and hate relationship with it. This Instant Pot Pesto Chicken though was perfect and easy to make on a busy night.
I do love it, it’s super easy and quick but it’s also a little bit of a learning curve to make sure the foods taste as they should.
I have made several things in the Instant Pot and have made it my goal to really embrace it this year.
I am one of those though that likes crispy foods and not really the fall off the bone texture so that’s where I have a hard time with the Instant Pot for Meats.
I have found you can easily brown the meat before putting it in. If you use the saute function, you can do it right in the instant pot itself. I just recently learned that trick.
I really try to avoid using more than one thing to cook dinner. For instance, I don’t really like having to use the Instant Pot and then broil in the oven, but that’s also an option too that many do.
I do love these Instant Pot Ribs though and they do require you broil them a bit, but so worth it!
In the meantime though this Instant Pot Pesto Chicken is full of flavor. It is perfect served over pasta or spaghetti squash.
We served it with asparagus and tomatoes and hold off on the extras but after I ate it up, I thought it would have been nice over some spaghetti squash if you are watching the carbs as I am, otherwise…pasta!
What do you need to make Instant Pot Pesto Chicken?
- Chicken Thighs
- Pesto Sauce
It’s a good idea to keep a quick test thermometer on hand as well so that you can easily be sure that the chicken is at least 165 degrees.
This can easily be a go-to quick weeknight meal. Plus, the best part is really it’s all in one dish too!
I decided to use a jar of pesto; however, you can also make your own pesto with this recipe too.
Be sure to try out this Instant Pot Pesto Chicken, plus try these other Instant Pot Recipes too!
More Instant Pot Chicken Breast Recipes:
Do you need help with Meal Planning? Check out this great Meal Planning System that is complete with recipes, grocery list and more!
- 4 Chicken Thighs, Boneless or Bone-In
- 1 Bunch of Asparagus, Trimmed
- 1 Cup Grape Tomatoes, Halved
- 1/2 Cup Chicken Broth
- 6 oz Pesto Sauce or Homemade Pesto Sauce
- Place the chicken in the bottom of the Instant Pot.
- Add the veggies around and on top of the Chicken.
- Add the chicken broth over the veggies and chicken.
- Add in the pesto sauce evenly on top.
- Lock the lid in place and seal the release nozzle.
- Set to Manual for 25 minutes.
- Release the nozzle and steam slowly, and then serve.