The Foreign Fork
In a bowl, season chicken with salt and pepper to personal preference. Then add 2 tbsp pesto into the bowl and mix to coat.
Add chicken into the pot and allow to brown, about 4 minutes. Use tongs to flip the chicken thighs and brown the other side.
Add the broth into the pot to deglaze. Add pesto and cherry tomatoes into the pot, Then add chicken thighs back in. Turn off saute. Cook on Manual for 6 minutes
Quickly place a slice of mozzarella cheese on top of each chicken. Then, close the lid to the pot but do NOT turn on the pressure cooker). Allow to sit for 2-3 minutes to soften.
If you want to use chicken breasts, you can! 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 also use frozen thighs, but make sure to cook them for a few minutes longer than the recipe entails. About 8-9 minutes should do the trick.
You can use any pressure cooker to make this recipe, not just an Instant Pot!
I like to cook pasta separately and then serve it with my pesto chicken. It is amazing! You can serve it with roasted potatoes or with rice. Vegetables on the side is always a good idea as well!
Pesto is a very delicious sauce that originated in Genoa, Italy. It is made with basil, lemon juice, pine nuts, and garlic. This sauce pairs well with noodles, and on meats/fish like chicken or salmon.
FAQ - Is Basil Pesto Good for You?
Pesto made the right way is full to the brim with healthy ingredients. Herbs, olive oil, nuts… these ingredients are filled with wonderful nutrients.