This Pesto Parmesan Instant Pot Chicken Breast and potatoes is a healthy dinner recipe that is loaded with flavor and comes together in no time!
- Instant Pot
- 1 Tbsp Canola oil
- 4 Boneless, skinless chicken breasts
- 1 tsp Garlic, minced
- 1 cup Low sodium chicken broth
- 1.5 lb bag Little Potatoes
- 1/2 tsp Salt
- 2 Tbsp Basil pesto
- 1/4 cup Parmesan cheese, shredded
Turn Instant Pot to saute. When the Instant Pot says 'hot', add the oil.
Season the chicken breasts with salt and pepper on both sides. Place in the Instant Pot and sear on each side, about three minutes each, until it releases easily from the pan.
Add garlic, chicken broth, and potatoes to Instant Pot and sprinkle with salt.
Put the lid on, turn valve to sealing, and select Manual or Pressure Cook for four minutes. The Instant Pot will take about 10 minutes to build pressure and begin counting down.
Once the cook time is over, let the pressure release naturally for 8 to 10 minutes and then open the valve completely.
Stir in pesto and Parmesan and stir to coat. Serve immediately.