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Creamy Pesto Chicken in the Pressure Cooker

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 550
A quick and flavorful dish featuring tender chicken breasts cooked in a creamy pesto sauce with cherry tomatoes.

Ingredients

Protein

  • 500 g Chicken Breasts (sliced thin)

Baking & Coatings

  • 35 g Plain Flour (for coating the chicken)

Seasonings

  • 1 tsp Salt
  • 1 tsp Garlic Powder
  • 0.5 tsp Black Pepper

Cooking Fats

  • 1 tbsp Olive Oil
  • 1 tbsp Butter

Vegetables

  • 2 shallots Shallots (finely diced)

Dairy & Broth

  • 160 ml Double or Heavy Cream
  • 80 ml Chicken Stock
  • 20 g Freshly Grated Parmesan
  • 200 g Cherry Tomatoes (halved)
  • 0.5 cup Pesto

Instructions 

  • Season and coat the chicken slices with flour.
  • Sauté shallots in olive oil and butter until translucent.
  • Add chicken and cook until browned.
  • Stir in cream, chicken stock, Parmesan, cherry tomatoes, and pesto. Simmer until heated through.
  • Serve hot, garnished with extra Parmesan if desired.

Notes

For a lighter version, use half the cream or a dairy-free alternative.
Calories: 550kcal
Cost: $15
Course: Main Course
Cuisine: Italian
Keyword: Chicken