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Instant Pot® Creamy Italian Chicken

Prep Time5 mins
Cook Time20 mins
Servings: 4
Calories: 202kcal
Author: Amanda

Equipment

  • Instant Pot
  • Cutting Board
  • Chef’s Knife
  • Whisk
  • Tongs

Ingredients

  • 4 each Chicken Breast, Boneless, Skinless
  • 1 Cup Chicken Broth
  • 1 tsp Garlic, minced
  • 0.5 tsp Dried Basil
  • 0.5 tsp Dried Parsley
  • 0.5 tsp Salt
  • 0.25 tsp Ground Black Pepper
  • 0.5 cup Whole Milk
  • 0.25 cup Red Bell Pepper, chopped
  • 1.5 tbsp Cornstarch
  • 2 Tbsp Basil Pesto

Instructions

  • Place the chicken breasts in the bottom of the Instant Pot® and then sprinkle with the minced garlic, dried basil, dried parsley, salt and black pepper.
  • Add the chicken broth to the pot as well then place the lid on and set the steamer valve to “seal”. Press the “Manual” button and set the timer for 9 minutes. When the timer goes off, allow the steam to naturally release for 5 minutes (this means just don’t touch it, let it do it’s thing!). Then, carefully open the steam valve to release the remaining pressure.
  • Remove the chicken from the Instant Pot® and set aside.
  • Add the bell pepper, cornstarch, pesto and milk into the instant pot and press the “saute” button. Let the mix boil for about 4-5 minutes, stirring occasionally until it is nice and thick.
  • Serve the chicken along with the sauce while hot!