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!