Cooking Lesson #490: 30-Minute Creamy Pesto Italian Chicken

…from the Perspectives’ Kitchen

​How you doin’? My Instant Pot Creamy Italian Chicken dinner is a very delicious, gourmet treat that’s quick and easy to make.
 
This is an Instant Pot dump recipe—no sauteéing required. The best part is you can have dinner on the table in under 30-minutes. This is just another reason to love your Instant Pot.
 
This super flavorful Instant Pot recipe is family friendly and fancy enough for company and so tasty over pasta or rice. Everyone will declare, Now that’s Italian!
 
Prep time:  10 minutes
Cook time:  17 minutes (7 minutes cook + 10 minutes to pressure up)
Yield:  4 to 6 servings
 
Ingredients
3-4 boneless chicken breasts (8 to 10 tenders or 6 to 8 thighs)
1-1/2 cups low sodium chicken broth
5 tablespoons minced garlic
2 teaspoons Italian seasoning
1 teaspoon kosher salt (or 1/2 tsp table salt)
1/2 teaspoon black pepper
1 teaspoon garlic powder
3/4 cup heavy cream
2-1/2 tablespoons corn starch
3 teaspoons store bought pesto
1/2 cup chopped roasted red peppers
1/2 cup sliced and roasted mushrooms
1/4 cup chopped fresh basil
 
Garnish 
1/2 cup shredded Parmesan cheese
1/4 cup chopped basil leaves
1/3 cup chopped cooked bacon (optional)
 
Directions

1. Place the chicken breasts in the Instant Pot cooker.
2. Add the chicken broth, garlic, Italian seasoning, salt, pepper and garlic powder.
3. Place the lid on the pot and turn to seal the steam release knob.
4. Set the PRESSURE COOK on HIGH for 7 MINUTES. If using smaller, thin breasts, reduce time to 6 minutes. Larger breasts 8 minutes. High Pressure.
5. When the cook cycle is finished, Natural Release for 5 minutes.
6. Turn the steam vent knob to release any remaining pressure.
7. Remove the chicken to a plate; set aside.
8. In the Instant Pot, dissolve the corn starch in the heavy cream.
9. Turn on the SAUTÉ setting. When the sauce starts simmering, stir in the corn starch slurry. Stir the sauce until it sauce thickens.
10. Then turn off the pot.
11. Stir in the pesto, then add the roasted red peppers, mushrooms and basil. Stir.
12. Slice the chicken breasts and add them back into the sauce.
13. Serve immediately over pasta or rice.
14. Garnish with Parmesan Cheese, chopped basil and bacon as desired.

ChefSecret:  To cook fresh chicken tenders, cook for 3 minutes followed by a 6-minute natural release. For chicken thighs, cook for 6 minutes followed by a 6-minute release. I sometimes add a tablespoon of tomato paste or some sun-dried tomatoes for sweetness, acidity and a pinky color.

Quip of the Day: “A lady was picking through the chicken breasts at the grocery store, but she couldn't find any of them big enough to feed her family. She asked a stock boy, "Do these chicken breasts get any bigger?" The stock boy replied, "No ma'am, they're already dead!"
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America.
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