Instant Pot Pesto Chicken

family favorite

This Instant Pot Pesto Chicken is an easy-to-make keto friendly recipe made with chicken thighs and covered with mozzarella cheese and a delicious creamy pesto sauce.

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– 6 boneless, skinless chicken thighs – 1 tbsp all-purpose seasoning – 2 tbsp olive oil – 1 cup chicken broth or stock – 1 cup cherry tomatoes  – 1/2 cup pesto sauce – 4 oz cream cheese

Step 1

Set the Instant Pot to sauté.  Add olive oil to the pot. Sprinkle all-purpose seasoning over all sides of the chicken thighs.

Step 2

When the pot is ready to sauté, brown the chicken thighs on all sides until lightly golden, about 5 minutes total.

Step 3

Let thighs rest on a plate. Add the broth and return the chicken to the Pot. Add the cherry tomatoes then pressure cook on high for 6 mins

Step 4

When pressure cooking is complete, do a natural release for 10 mins. Transfer chicken and cherry tomatoes to a serving platter and cover with foil.

Step 5

Drain the chicken broth from the pot, reserving 1/2 cup. Stir in the pesto sauce and cream cheese.

Step 6

Continue stirring until smooth. Add reserved chicken broth, as needed to make a smooth, creamy pesto sauce.

Step 7

To serve, add mozzarella slice to the top of chicken thighs, spoon over the creamy pesto sauce, then top with cherry tomatoes.

Leftovers will last for  up to 4 days in the refrigerator.

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Serve & enjoy!

Serve & enjoy!

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