This Instant Pot Pesto Chicken is the perfect meal to throw together if you need to cook, but don’t have a lot of time. It requires about 10 minutes of active effort at the beginning, and then all you need to do is press the right buttons on your Instant Pot and wait. You’re left with a pesto-y, tomato-y, cheesy dish that you’re going to LOVE!
I fell in love with my Instant Pot years ago, and have spent many hours experimenting with new and delicious instant pot recipes to try. Though the Instant Pot might be intimidating at first, it truly does make dinner so much easier, especially on busy nights.
I like making chicken in the Instant Pot because it takes the guesswork out of the recipe! If you’re someone that’s intimidated by cooking chicken in the oven, this is a great way to get started.
After your first time cooking chicken in the Instant Pot, you will be surprised by how simple it was and how perfect your chicken came out! (PS, try this Instant Pot Chicken Marsala or this Instant Pot Chicken Fried Rice for some other great starter recipes).
Try out this easy recipe (and one pot meal, nonetheless!) and enjoy dinner being ready in a flash.
Why Make this Recipe?
- Perfect Chicken Every Time: Cooking chicken thighs in the Instant Pot is the best because there’s no guesswork! Follow the instructions and have perfectly cooked, tender chicken thighs every time.
- Perfect for Spring: Fresh pesto, delicious tomatoes…. These foods remind me of warm weather and happiness! This meal is perfect for a seasonal dish you’ll love.
- Great for Meal Prep: This recipe is so delicious and healthy that it is a great option for meal prep!
What Ingredients are in this Recipe?
- Chicken: Boneless, skinless chicken thighs. I used 4 chicken thighs, but you can always use 6 or even double the recipe! The cook time should remain the same.
- Basil Pesto: You can buy this jarred or make your own pesto. This is my favorite Easy Pesto Recipe. You could also experiment with this Pistachio Pesto Recipe!
- Chicken Broth: I like using chicken broth because it adds extra flavor to the dish, but you can also substitute this with ½ cup of water.
- Tomatoes: Grape tomatoes or cherry tomatoes work just fine. You can also use larger tomatoes if that is all that you have.
- Mozzarella: I prefer using a chunk of mozzarella that I slice into the right size. Mozzarella pearls also work, but they’re a little harder to get to melt correctly on the chicken
- Olive Oil: I used olive oil, but you can also use avocado oil, butter, or anything else you have on hand.
- Extras: Salt, pepper
How to Make this Recipe
Step 1: Prep the Chicken
In a bowl, season chicken with salt and pepper to personal preference. Then add 2 tablespoons of pesto into the bowl and mix to coat.
Turn your Instant Pot (or other Pressure Cooker) to the Saute mode. Coat the bottom of the pot with olive oil.
Add chicken into the pot and allow to brown for about 4 minutes. Use tongs to flip the chicken thighs, browning on the other side as well. Do not cook all the way through, but allow the outside to brown. Remove thighs and place on a separate plate.
Step 2: Pressure Cook
With the saute setting still on, add the chicken broth into the pot to deglaze. Use a wooden spoon to scrape up any chicken bits stuck to the bottom of the pot.
Add ½ cup pesto and ½ cup cherry tomatoes into the pot, then add chicken thighs back in. Turn off the saute function.
Close the pressure cooker and seal. Cook on high pressure for 6 minutes. When the cooking time is complete, allow a Natural Release for 5 minutes, and then use an instant release to release the rest of the pressure.
Step 3: Top with Cheese
Open the pressure cooker lid. Quickly place a slice of mozzarella cheese on top of the chicken (each chicken thigh).
Then, close the lid to the pot and seal again (but do NOT turn on the pressure cooker). Allow to sit for 2-3 minutes until the residual heat melts the cheese slices.
Remove the lid and serve with pasta or potatoes. Enjoy!
Adjustments
Chicken Breasts
If you don’t like dark meat you can also use boneless skinless chicken breasts!
Simply butterfly the breasts until they’re about ½ inch thick, and then pressure cook for 7-8 minutes with a quick release. You can follow the rest of the instructions as is.
Frozen Chicken Thighs
You can use frozen chicken thighs for this recipe. As a general rule of thumb, frozen meat takes 1.5x the amount of time to cook as thawed meat does.
In this case, if you are using frozen chicken, you should cook the meat for 8 or 9 minutes instead of 6.
Expert Tips
- You can use any electric pressure cooker to make this recipe, not just an Instant Pot!
- Add some Italian seasoning for extra flair.
- Parmesan cheese makes everything better, don’t you agree? You can top your Instant Pot Pesto Chicken with Parmesan cheese for some extra flavor! You can also top your final dish with fresh basil.
Recipe FAQS
Pesto is a very delicious pasta sauce that originated in Genoa, Italy. It is made with basil, lemon juice, pine nuts, and garlic. This sauce pairs well with noodles to make an Instant Pot Pesto Chicken Pasta. It also is delicious on meats/fish like chicken or salmon.
I particularly love this dish because the pesto flavors the chicken wonderfully. Then, if you make pasta to serve alongside your chicken, all of the juices at the bottom of the pot are perfect to pour over your pasta too! It’s a great combination.
Pesto made the right way is full to the brim with delicious and healthy ingredients. Herbs, olive oil, nuts… these ingredients are filled with wonderful nutrients that are good for your body.
However, as the motto goes… everything in moderation, right? The nuts and olive oil in pesto also make it very high in fats. Yes, these are natural fats which are far better for our bodies than other alternatives. Just make sure to be mindful about what you eat!
I like to cook pasta separately and then serve it with my pesto chicken. It is amazing! I make sure to use the sauce at the bottom of the instant pot to put on top of my pasta. MMM delicious. I like spaghetti, farfalle, cavatappi pasta or rotini pasta with this dish.
If you don’t want to eat this dish with pasta, you can also serve it with roasted potatoes or with rice. Vegetables on the side is always a good idea as well! Whichever way you choose to enjoy this dish, I hope you like it!
If you have leftovers of this recipe you can store them in an airtight container in the fridge for up to 5 days. Alternatively, this will stay good frozen for up to 3 months.
If you liked this recipe for Instant Pot Pesto Chicken, make sure to check out these recipes I picked out just for you:
- Cast Iron Skillet Chicken Thighs Recipe
- Chicken and Rice Soup Recipe
- Fat Rice from Burkina Faso
- Honey Barbeque Chicken Pizza
Instant Pot Pesto Chicken
Equipment
- Pressure Cooker
Ingredients
- 4 chicken thighs
- salt and pepper, to taste
- 2 Tbsp olive oil
- ½ cup chicken broth
- ½ Cup basil pesto, + 2 tbsp
- ½ cup cherry tomatoes
- 4 slices mozzarella cheese
Instructions
- In a bowl, season 4 chicken thighs with salt and pepper to personal preference. Then add 2 tablespoons of pesto into the bowl and mix to coat.
- Turn your Instant Pot (or other Pressure Cooker) to the Sauté setting. Coat the bottom of the pot with 2 tbsp olive oil.
- Add chicken into the pot and allow it to brown, about 4 minutes on each side. Use tongs to flip the chicken thighs, browning on the other side as well. Do not cook all the way through, but allow the outside to brown. Remove thighs and place on a separate plate.
- With the saute setting still on, add the ½ cup chicken broth into the pot to deglaze. Use a wooden spoon to scrape up any chicken bits stuck to the bottom of the pot.
- Add ½ cup pesto and ½ cup cherry tomatoes into the pot, then add chicken thighs back in. Turn off the saute function.
- Close the pressure cooker and seal. Cook on high pressure for 6 minutes. When complete, allow a Natural Release for 5 minutes, and then use an instant release to release the rest of the pressure.
- Open the lid. Quickly place a slice of mozzarella cheese on top of each chicken thigh. Then, close the lid to the pot and seal again (but do NOT turn on the pressure cooker). Allow to sit for 2-3 minutes until the residual heat melts the cheese slices.
- Remove the lid and serve with pasta or potatoes. Enjoy!
Notes
- Chicken: Boneless, skinless chicken thighs. I used 4 chicken thighs, but you can always use 6 or even double the recipe! The cook time should remain the same.
- Basil Pesto: You can buy this jarred or make your own pesto. This is my favorite Easy Pesto Recipe. You could also experiment with this Pistachio Pesto Recipe!
- Chicken Broth: I like using chicken broth because it adds extra flavor to the dish, but you can also substitute this with ½ cup of water.
- Tomatoes: Grape tomatoes or cherry tomatoes work just fine. You can also use larger tomatoes if that is all that you have.
- Mozzarella: I prefer using a chunk of mozzarella that I slice into the right size. Mozzarella pearls also work, but they’re a little harder to get to melt correctly on the chicken
- Olive Oil: I used olive oil, but you can also use avocado oil, butter, or anything else you have on hand.
- Extras: Salt, pepper
- You can use any electric pressure cooker to make this recipe, not just an Instant Pot!
- Add some Italian seasoning for extra flair.
- Parmesan cheese makes everything better, don’t you agree? You can top your Instant Pot Pesto Chicken with Parmesan cheese for some extra flavor! You can also top your final dish with fresh basil.
Nutrition
Amanda says
My husband made this recipe but added artichoke and everyone loved it including the kiddos.
The Foreign Fork says
That sounds like a great idea! I’m so glad you liked it 🙂 Thank you for the review!
Judy says
I don’t cook at all – I especially don’t cook chicken because I’m always afraid of undercooking it and as a result it comes out somewhat like shoe leather. This recipe has changed my life. It’s so easy and the chicken – every single time – comes out fork tender and delicious. I’ve tried other Instant Pot recipes with not a whole lot of success but this one is right on the mark. Thank you so much!!
The Foreign Fork says
Judy, thank you for such a wonderful review!! I’m so glad that you love the recipe and that it makes you feel comfortable cooking. You have totally and completely made my day 🙂
Linda says
Can you use breasts instead and what modification on cooking time?
The Foreign Fork says
Hi Linda! Thanks for your comment, sorry it took me a while to see it! Yes, if you’re going to make this dish, you can use chicken breasts. I’ve never personally made this recipe with chicken breasts, but the general rule of thumb is to butterfly them so that they’re about 1/2″ thick and then pressure cook for 7-8 minutes with a quick release. You can follow the rest of the instructions as is. Enjoy!
Donette Brown says
What kind of chicken thighs do you use? Are they boneless & skinless?
The Foreign Fork says
Yes, Boneless and skinless!