Best Instant Pot Pesto Chicken
If you’re looking for a delicious chicken recipe to try in your pressure cooker then you’ll love this Instant Pot Pesto Chicken! It’s made with simple ingredients and you can simply set it and forget it! This pesto chicken Instant Pot recipe is amazing.
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Contents
What Is Pesto Chicken
Pesto chicken is chicken that has been cooked with pesto sauce. The pesto sauce is usually made from basil, garlic, olive oil, and Parmesan cheese. Some recipes also call for pine nuts. Pesto chicken can be served hot or cold and is often served over pasta, rice, or potatoes.
Best Pesto For Chicken
There are many different types of pesto sauce, but the best pesto for chicken is probably a traditional basil pesto. If you want to change things up, though, you could try a sun-dried tomato pesto or even a spinach pesto.
Ingredients For Instant Pot Pesto Chicken
- 1 (3 to 4 pound) whole chicken
- 1 head of garlic, cut in half through the width
- 1 lemon, cut in half through the width
- Salt and black pepper, to taste
- ½ teaspoon dried basil
- 1 cup water
- 1 cup prepared basil pesto
How To Make This Pesto Chicken Instant Pot Recipe
Remove giblets from the cavity of the chicken. Stuff the chicken with the garlic and
lemon.
Season The Chicken
Season the outside of the chicken with salt, black pepper, and basil.
Pressure Cook On High
Pour 1 cup of water into the electric pressure cooker. Lower the chicken into the
pressure cooker using a trivet. Cover the electric pressure cooker with the lid and set the valve to “sealing.” Program the electric pressure to cook on “manual” or “pressure cook” for 25 minutes.
Naturally Release The Cooked Chicken
When the cooking cycle is complete, allow the pressure to naturally release for 15
minutes before performing a quick release of the remaining pressure.
Check the internal temperature of the chicken to verify it is 165 degrees in the dark meat without touching the bone. Preheat the oven to broil. Prepare a baking sheet with aluminum foil for easy cleanup. Carefully remove the lid of the electric pressure cooker and transfer the chicken to the prepared baking sheet.
Broil Your Instant Pot Chicken
Broil the chicken for 5 to 10 minutes, watching closely to avoid burning.
Add Your Pesto To The Chicken
Spread the basil pesto over the top of the chicken. Slice and serve with additional basil
pesto if desired.
How Long Does Pesto Last?
Pesto sauce can last in the fridge for up to a week, but it’s best if used within 3-4 days. If you want it to last longer, you can freeze it in an airtight container for up to 6 months.
Does Pesto Go Bad?
Refrigerated pesto sauce will eventually turn bad. The sauce can separate and the color will change from a vibrant green to a dull brown. If you see these signs, it’s time to toss it out.
You can tell if pesto has gone bad if it has an off smell or flavor. If in doubt, throw it out!
Can I Make Pesto Chicken Without A Pressure Cooker?
Yes! If you don’t have a pressure cooker, you can make this dish in the oven. Just roast the chicken at 425 degrees Fahrenheit for about 45 minutes to an hour, or until it’s cooked through. Then, follow the rest of the recipe as directed.
What To Serve With Pesto Chicken
This Instant Pot Pesto Chicken is delicious served over pasta, rice, or potatoes. It would also be great with a side of steamed veggies or a salad.
If you’re looking for a delicious chicken recipe to try in your pressure cooker then you’ll love this Instant Pot Pesto Chicken! It’s made with simple ingredients and comes together quickly for a weeknight meal. Give it a try the next time you need a new chicken recipe!
This Instant Pot Pesto Chicken recipe is perfect for a weeknight meal or to serve at a dinner party! It’s always a hit and so easy to make! Be sure to try this recipe the next time you’re looking for a new chicken dish to try!
Best Instant Pot Pesto Chicken
The Delicious, Easy Pesto Chicken
Ingredients
- 1 (3 to 4 pound) whole chicken
- 1 head garlic, cut in half through the width
- 1 lemon, cut in half through the width
- Salt and black pepper, to taste
- ½ teaspoon dried basil
- 1 cup water
- 1 cup prepared basil pesto
Instructions
Remove giblets from the cavity of the chicken. Stuff the chicken with the garlic and lemon. Season the outside of the chicken with salt, black pepper, and basil.
Pour 1 cup of water into the electric pressure cooker. Lower the chicken into the pressure cooker using a trivet.
Cover the electric pressure cooker with the lid and set the valve to “sealing.” Program the electric pressure to cook on “manual” or “pressure cook” for 25 minutes.
When the cooking cycle is complete, allow the pressure to naturally release for 15 minutes before performing a quick release of the remaining pressure.
Check the internal temperature of the chicken to verify it is 165 degrees in the dark meat without touching the bone.
Preheat the oven to broil. Prepare a baking sheet with aluminum foil for easy cleanup.
Carefully remove the lid of the electric pressure cooker and transfer the chicken to the prepared baking sheet.
Broil the chicken for 5 to 10 minutes, watching closely to avoid burning.
Spread the basil pesto over the top of the chicken. Slice and serve with additional basil pesto if desired.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 259Total Fat: 23gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 23mgSodium: 320mgCarbohydrates: 6gFiber: 1gSugar: 1gProtein: 9g
