This Instant Pot Italian chicken is a flavorful and easy-to-make dish that’s perfect for busy weeknights! Made with tender chicken, rich pesto sauce, and melted mozzarella cheese, this Instant Pot pesto chicken is creamy, comforting, and absolutely delicious. If you’re looking for a quick, keto-friendly meal packed with Italian flavors, this dish is a must-try!
When you need a quick and easy dinner, this Italian chicken Instant Pot recipe is the perfect choice! With just a few ingredients, you can create a creamy, cheesy, and incredibly flavorful dish in under 35 minutes.
The secret to this easy creamy chicken enchiladas is the rich and creamy pesto sauce—made with fresh basil, garlic, parmesan, and olive oil. Whether you make homemade pesto or use a store-bought version, it’s an effortless way to elevate your meal. Best of all, the Instant Pot does all the work, making it an easy, one-pot meal with minimal cleanup!
Why We Love This Instant Pot Pesto Chicken
- Minimal ingredients, maximum flavor
This Instant Pot pesto chicken requires only a few ingredients but delivers restaurant-quality flavor with fresh basil, garlic, parmesan, and olive oil. This dish is also perfect for warm fresh weather together with other dinner recipes for spring! - Quick and easy
With just 35 minutes from start to finish, this meal is perfect for busy weeknights. Simply toss everything into your pressure cooker and let it do the work! - Versatile and family-friendly
Whether you’re eating low-carb, keto, or just love Italian flavors, this dish is easy to customize and a hit with the whole family!
Check out our other Instant Pot recipes: best Instant Pot chicken thighs, Instant Pot pork tenderloin recipe, and Instant Pot turkey breast tenderloin.
Ingredient Notes and Substitutions
- Chicken: We use fresh boneless, skinless thighs for this recipe. To use frozen thighs, skip searing then add 2 minutes to pressure cooking.
To use other cuts:- Boneless skinless chicken breasts: pressure cook for 10 minutes. You may use frozen chicken breasts
- Tenderloins: pressure cook for 4 minutes.
- Large, bone-in half breasts: pressure cook for 12 minutes.
- Seasoning: We used all-purpose seasoning to season the thighs. You can use any other spices or seasoning blend of your choice like Italian seasoning.
- Oil: We prefer using olive oil to sauté. Or use any cooking oil available.
- Chicken broth: or use stock or water.
- Tomatoes: We used cherry tomatoes for this recipe. You can swap with sun-dried tomatoes instead for a more intense flavor.
- Pesto sauce: make it using our homemade recipe or buy pre-made from the store.
- Cream cheese: to make the creamy, delicious sauce.
- Mozzarella cheese: for a rich, cheesy topping. You can use Parmesan cheese instead.
Recipe Variations
- Jalapeño pesto: Add a diced jalapeño to the pot when sautéing the chicken for a little bit of heat and juices.
- Pesto with bacon: Top each thigh or juicy chicken breast with a slice of bacon before pressure cooking
- Add other vegetables to the pot: mushrooms, zucchini, onion, garlic, etc.
- Make it spicy: try our roasted red pepper dip feta.
- Make it dairy-free: use full-fat coconut milk in place of the cream cheese and chicken broth.
- Use or add heavy cream to make the cream sauce.
How to Make the Italian Chicken Instant Pot
- Sauté the chicken. Press the sauté button on the Instant Pot. Add olive oil and then rub all-purpose seasoning all over the thighs.
- When the pot is ready, brown each thigh on all sides until golden brown. Do this for about 3-4 minutes total.
- Pressure cook the pesto chicken. Take the boneless thighs out of the pot and let them rest on a plate. Add the broth to the pot and stir it around to get all of the good bits off the bottom of the pan.
- Put the meat and cherry tomatoes back into the Instant Pot. Push the cancel button. Twist on the Instant Pot lid, turn the pressure valve to close if needed, and cook at high pressure for 6 minutes.
- When the pressure cooking is complete, let the pot rest undisturbed (natural release) for 10 minutes. After that, turn or depress the pressure valve to release the pressure quickly.
- Let it sit. Transfer the cooked meat and cherry tomatoes to a serving platter. Cover them with foil so they will stay warm.
- Prepare the Creamy Pesto Sauce. Drain the broth from the pot, reserving 1/2 cup. Leave the pressure cooker warm, and stir in the pesto sauce and cream cheese.
- Then stir the pesto sauce mixture until it is smooth. Add reserved broth, as needed, to make the pesto sauce smooth.
🎯 TFN Pro Tip
Let the pesto sauce soak into the chicken before serving to enhance the flavor! Want an extra creamy texture? Stir in a splash of heavy cream right before serving for the perfect cream sauce consistency.
Serving Suggestions
For serving, place a mozzarella slice on top of each thigh and spoon over the creamy pesto sauce for extra flavor. Garnish with cherry tomatoes and fresh basil for a fresh, vibrant touch.
Pair this Instant Pot Italian chicken with cauliflower or broccoli rice for a low-carb option, or try zucchini noodles or vegetables on blackstone griddle for a lighter alternative. If you prefer a heartier side, serve it with potatoes – How to make mashed potatoes in Instant Pot, cooking basmati rice in Instant Pot, or sweet potatoes. Other great sides include green beans, a fresh side salad, or lemon juice-drizzled roasted veggies. Plus, it’s an excellent choice for meal prep, as it reheats beautifully!
Recipe FAQs
I do not recommend freezing this dish because dairy doesn’t usually freeze well. The pesto sauce may separate and the cream cheese may become grainy.
Yes, just skip the saute step. Then, add 2 minutes of cooking time to the meat on high pressure.
For boneless, skinless thighs, you will need at least a cup of liquid in the pot. I like to use chicken broth because it adds flavor and makes it taste better. But water will work in a pinch. If you are using frozen breasts, add half a cup of liquid to the pot so they can cook properly.
This keto chicken pesto will last for up to 4 days in the refrigerator. Let them cool completely and transfer to individual airtight containers before placing them in the fridge.
To reheat pesto thighs, microwave on 50% power until warm. You can also reheat in the Instant Pot on the sauté function, stirring often. Do not pressure cook to reheat.
Love Pesto? Here Are My Favorites…
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Instant Pot Italian Chicken
Equipment
- Instant Pot - or other electric pressure cooker
- tongs
- whisk
Ingredients
For the Chicken Thighs
- 6 boneless, skinless chicken thighs (about 1.5 pounds) see notes for frozen
- 1 tablespoon all-purpose seasoning
- 2 tablespoons olive oil
- 1 cup chicken broth or stock, low sodium
- 1 cup cherry tomatoes (can substitute with sun dried tomatoes)
- ½ cup basil pine nut pesto recipe
- 4 ounces (1/2 cup) cream cheese
- 6 slices fresh mozzarella cheese
- salt and black pepper
optional
- fresh basil as a garnish
Instructions
Pressure cook the pesto chicken
- Set the Instant Pot to sauté, by pushing the sauté button until it shows sauté "MORE." Add olive oil to the pot. Sprinkle all-purpose seasoning over all sides of the chicken thighs.
- When the pot is ready to sauté, brown the chicken thighs on all sides until lightly golden, about 5 minutes total.
- Remove the boneless thighs and let rest on a plate. Add the broth to the pot and stir to deglaze the pan.
- Return the chicken to the Instant Pot. Add the cherry tomatoes. Press the cancel button. Twist on the Instant Pot lid, turn the pressure lever to seal (if needed), then press the high-pressure button and set for 6 minutes.
- When pressure cooking is complete, do a natural release for 10 minutes (let the pot rest undisturbed), then perform a quick release (turn or depress the pressure valve).
- Transfer chicken and cherry tomatoes to a serving platter and cover loosely with foil.
Prepare the creamy pesto sauce
- Drain the chicken broth from the pot, reserving 1/2 cup in the pot. Leave the pressure cooker warm, and stir in the pesto sauce and cream cheese. Continue stirring (I recommend using a whisk) until the two combine and are smooth. Add reserved chicken broth, as needed to make a smooth, creamy pesto sauce.
To serve
- For serving, add a mozzarella slice to the top of each chicken thigh, spoon over the creamy basil pine nut pesto recipe, then top with cherry tomatoes. Sprinkle with fresh basil (optional) to garnish.
Notes
- for boneless chicken breasts, pressure cook for 10 minutes
- for chicken tenderloins, pressure cook for 4 minutes
- for large, bone-in half breasts, pressure cook for 12 minutes
Nutrition
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