Description
Pesto Parmesan Instant Pot Chicken Breast and Potatoes is a flavorful, hassle-free weeknight dish that combines tender chicken with vibrant pesto and creamy Parmesan cheese, all nestled with perfectly cooked baby potatoes. This recipe offers a delightful balance of taste and convenience, making it a go-to for busy families. In just one pot, you can create a wholesome meal that warms hearts and satisfies appetites.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 3 cloves fresh garlic, minced
- 1 cup pesto sauce (store-bought or homemade)
- 1 cup grated Parmesan cheese
- 1 lb baby potatoes, halved
- 1 cup low-sodium chicken broth
- 2 tbsp low-sodium soy sauce
Instructions
- Rinse baby potatoes and thaw the chicken if frozen.
- Season both sides of the chicken breasts with salt and pepper; let sit for 5 minutes.
- Set the Instant Pot to 'Sauté' mode; add olive oil and brown the chicken for 2 minutes per side.
- Layer the halved potatoes on top of the chicken in the pot. Pour in the chicken broth and dollop with pesto.
- Seal the lid tightly; cook on high pressure for 8 minutes. Quick-release pressure when done.
- Sprinkle with Parmesan cheese before serving, drizzle with sauce, and enjoy!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Pressure Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken breast with potatoes (approximately 300g)
- Calories: 460
- Sugar: 2g
- Sodium: 560mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 110mg