This 2 ingredient instant pot pesto chicken is a great recipe to have on hand. Perfect for quick meal prep or an easy weeknight meal. Tender boneless skinless chicken breasts cooked in rich basil pesto. Serve sliced over pasta, risotto, or serve alongside your favorite side dishes. You can use homemade pesto or store-bought for a quick hack. This easy recipe is one you’ll want to remember!
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Use homemade basil pesto or store-bought jar of pesto for a quick hack.
Highlights of this easy instant pot recipe:
- 2 ingredients
- Versatile recipe
- Easy weeknight dinner for the whole family
- Perfect for busy nights
- Budget friendly
- Kid friendly
- Easy clean up
- Tender chicken & rich basil pesto
- Good addition to pastas and sandwiches
Variations & serving ideas:
- Serve over pasta – such as spaghetti and marinara or simple buttered noodles
- Serve whole chicken breast as easy chicken sandwiches
- Substitute tomato pesto
- Serve with marinated grape tomatoes and basil
- Top with parmesan cheese or mozzarella cheese and broil
- Serve on a platter with fresh burrata and crostini
- Top with toasted pine nuts
- After cooking, stir a little heavy cream into the remaining pesto for an easy pasta sauce
If you like this quick instant pot recipe, you’ll love these other easy recipes…
2 Ingredient Instant Pot BBQ Chicken
Crispiest Air Fryer Chicken Katsu Recipe
Air Fryer Chicken Meatball Bowls
Grocery Store List & Substitutions for this pesto chicken recipe:
- Boneless skinless chicken breasts, or substitute boneless chicken thighs if you prefer dark meat
- Store-bought basil pesto sauce, or use your own pesto from fresh basil
I love to serve my instant pot pesto chicken with some marinated cherry tomatoes and lots of fresh basil!
Tools I used for this busy weeknight recipe:
- Instant Pot Pressure CookerΒ β A versatile counter top appliance perfect for quickly cooking this pesto chicken! My favorite electric pressure cooker.
- Wooden Spoon β the perfect utensil for cooking in a instant pot base
- Maldon SaltΒ β my favorite for seasoning the chicken
- Ceramic Serving Platter – my favorite platter for serving family style!
Instructions for the pesto chicken:
- In the base of an instant pot or pressure cooker, combine the chicken and basil pesto. Make sure the top of the chicken is coated well. Secure the pressure cooker lid onto the pressure cooker. Turn on instant pot, select “Pressure Cook” setting, set to “high pressure” for 18-20 minutes*, and start.
- Once the timer has expired and the chicken has finished cooking, allow the pressure to release naturally. The chicken should temp at 165 degrees F. once done. Allow to cool slightly, serve sliced or whole, spoon any extra pesto over top. Leftover chicken will keep in an airtight container in the fridge for 3-4 days.
Notes:
*If the chicken breasts are thick, pound them slightly to thin them out before cooking. Cooking time may vary based on the size and thickness of the chicken – always make sure chicken temps internally at 165 before consuming.
*If desired seasoning the chicken with extra seasoning such as red pepper flakes, garlic powder, or onion powder.
Easily turn this into instant pot pesto chicken pasta by serving over rotini pasta or cavatappi pasta. Place chicken on top of the pasta, top with extra pesto and shredded cheese.
2 Ingredient Instant Pot Pesto Chicken
Equipment:
Ingredients:
- 3-4 6 oz. Boneless skinless chicken breasts*
- 1 tsp Kosher salt
- Fresh ground black pepper
- 8 oz. Jar store-bought basil pesto, or sub homemade
Instructions:
- In the base of an instant pot or pressure cooker, combine the chicken and basil pesto. Make sure the chicken is coated well. Secure the lid onto the pressure cooker. Turn on instant pot, select "Pressure Cook" setting, set to "high pressure" for 18-20 minutes*, and start.
- Once the timer has expired and the chicken has finished cooking, allow the pressure to release naturally. The chicken should temp at 165 degrees F. once done. Allow to cool slightly, serve sliced or whole, spoon any extra pesto over top. Leftover chicken will keep in an airtight container in the fridge for 3-4 days.
Notes:
Nutrition:
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
To incorporate extra veggies serve with zucchini noodles or sautΓ©ed green beans!
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