You catch the smell through the steam vent and suddenly you are starving. It kinda sneaks up on you, that mix of creamy herbs and garlic pulling you in. You know the dinner27s about to be dang good before you even open the lid.
Right when you lift the top, that steam cue hits you hard, the scent of pesto and melted parmesan swirling in the air. You can almost taste the juicy chicken, all tender and soft from the pressure cooker27s slow release. You feel like you got a little restaurant-worthy meal happening right in your kitchen.
As you fork into the chicken, you notice how every bite27s coated in some of that creamy sauce. The broth depth in the skillet sauce is unreal, kinda velvety. You sense the fresh tomatoes soften just so, adding that little pop of brightness you didn27t know you were craving.
Why This Recipe Works Every Single Time
- Searing the chicken first locks in flavor and helps get a nice golden crust that tastes dang good.
- Butter and olive oil team up to give rich flavor and keep things from sticking.
- Slow release lets the chicken reach that perfect tender pull without overcooking or drying out.
- Pesto adds fresh, herby punch that blends soaked-up cream and parmesan perfectly.
- Using cherry tomatoes gives you a juicy little burst of acid that cuts through the creaminess just right.
The Complete Shopping Rundown
- 2x 250g (9oz) Chicken Breasts, fresh or thawed2Dgotta be good quality for best taste.
- 35g (¼ cup) Plain Flour for that light dredge to help sauce thicken.
- 1 teaspoon Salt and 1 teaspoon Garlic Powder to season just right.
- ½ teaspoon Black Pepper for a subtle bit of heat.
- 1 tablespoon Olive Oil, extra virgin if you can, it works real good.
- 1 tablespoon Butter adds creamy richness and helps with that golden sear.
- 2 Shallots, finely diced2Dthese mellow out during cooking and go great in sauce.
- 160ml (⅔ cup) Double/Heavy Cream to bring all that saucy goodness.
- 80ml (⅓ cup) Chicken Stock to give that broth depth and light savory base.
- 20g (¼ cup) Freshly Grated Parmesan for that melt-y cheesy factor.
- 200g (7oz) Cherry Tomatoes, halved for a fresh acidic pop.
- ½ cup Pesto, store-bought or homemade2Dboth work fine, just good quality pesto.
The Full Pressure Cooker Journey
First up, butterfly your chicken breasts so they cook thinner and more evenly. Season both sides well with salt, garlic powder, and black pepper. Then dredge each piece in plain flour, shaking off any extra.
Heat up your olive oil and butter in the pressure cooker skillet option or a skillet that fits inside. Sear your chicken for about 4 to 5 minutes on each side until it27s golden and cooked through with a nice tender pull. Then set those breasts aside.
Use the same skillet and toss in the diced shallots. You wanna se28099aute9 those for 3 minutes until they27re nice and soft. Then pour in your chicken stock, scraping up all those browned bits stuck to the bottom2Dthat27s where flavor hides. Let it simmer for about 2 minutes.
Next, stir in the double cream and bring everything to a gentle simmer. Mix in the parmesan until it melts into the sauce, smooth and creamy now. Add your halved cherry tomatoes and cook for 3 to 4 minutes so they soften without losing their shape.
Now, put your chicken back in and spoon the sauce all over those beautiful breasts. Let everything simmer together for another 2 or 3 minutes so the flavors mingle and the sauce clings real nice.
Turn off the heat and serve it up hot. Sprinkle some fresh basil or extra parmesan on top if you wanna get fancy. You gonna love how the sauce coats every bite with creamy pesto goodness.
Easy Tweaks That Make Life Simple
- If you27re in a hurry, skip the shallots and use garlic powder or minced garlic instead. It27s quick and packs a punch.
- Try swapping chicken breasts for thighs if you want even juicier, more forgiving meat.
- Use store-bought pesto to save time, but toss in extra parmesan to boost flavor.
- Make it lighter by swapping heavy cream for half-and-half, but don27t expect it to be quite as thick.
- If you don27t have cherry tomatoes, grape tomatoes or chopped regular tomatoes work just fine too.
What It Tastes Like Fresh From the Pot
Dang, your first bite hits you with creamy richness that just wraps around your tongue. The pesto and parmesan give it this fresh but deep kinda flavor you don27t get from plain cream sauces.
The chicken is tender and juicy with a little hint of garlic and pepper seasoning shining through. It27s got that satisfying tender pull you only get when it27s cooked right in a pressure cooker.
The cherry tomatoes pop just enough to give you bursts of acid and sweetness, balancing out all the cream. It27s like sunshine sneaking into a cozy comfort meal.
Every spoonful tastes like it came from a fancy kitchen but it27s all made easy and fast. You feel like you hit dinner jackpot with this one.
Your Leftover Strategy Guide
- Refrigerate leftovers in an airtight container up to 3 days. The creamy sauce thickens so add a splash of chicken stock to loosen it when reheating.
- Freeze portions by packing chicken and sauce separately if you can, then thaw overnight before warming gently on the stove with some extra cream or stock.
- Use leftover chicken cold by shredding and tossing it through pasta or salad for a quick lunch twist.
- When reheating, use slow release of steam cues on low heat to avoid drying out the meat and keep that creamy sauce smooth.
Common Questions and Real Answers
- Can I use frozen chicken breasts? Yes, you can. Just do a slow release after cooking to let the chicken finish cooking through and stay tender.
- What if I don27t have heavy cream? Half-and-half or full-fat milk works but sauce won27t be as thick or rich. Add a little flour slurry to thicken if you want.
- Can I make this dairy free? For sure. Use coconut cream instead of heavy cream and skip parmesan, maybe add nutritional yeast for cheesy flavor.
- How to get the sauce thicker? After cooking, remove chicken and simmer sauce uncovered a few minutes. You can whisk in a little flour or cornstarch slurry if needed.
- What kind of pesto is best? Fresh homemade pesto if you got time, otherwise store-bought pesto works great just pick one without too much oil.
- Can I prepare this in an instant pot? Yep. Just use the saute9 mode for searing and manual pressure cook for 8 minutes with quick release to keep chicken juicy.
Creamy Pesto Chicken Pressure Cooker Recipe
Equipment
- 1 Mixing bowl For dredging flour
- 1 Skillet or pressure cooker pan For cooking chicken and sauce
- 1 Wooden spoon For stirring sauce
Ingredients
Main ingredients
- 2x 250g Chicken Breasts fresh or thawed
- 35 g Plain Flour for dredging
- 1 teaspoon Salt
- 1 teaspoon Garlic Powder
- ½ teaspoon Black Pepper
- 1 tablespoon Olive Oil extra virgin if possible
- 1 tablespoon Butter
- 2 Shallots finely diced
- 160 ml Double/Heavy Cream
- 80 ml Chicken Stock
- 20 g Freshly Grated Parmesan
- 200 g Cherry Tomatoes halved
- ½ cup Pesto store-bought or homemade
Instructions
Instructions
- Butterfly the chicken breasts to create thinner cutlets. Season both sides with salt, garlic powder, and black pepper. Dredge each piece in flour, shaking off excess.
- Heat oil and butter in a pressure cooker or large skillet over medium-high heat. Sear chicken 4–5 minutes per side until golden and cooked through. Set aside.
- In the same skillet, sauté diced shallots for 3 minutes until softened. Pour in chicken stock, scraping up browned bits, and simmer for 2 minutes.
- Stir in cream and bring to a gentle simmer. Add parmesan and mix until melted into the sauce.
- Add halved cherry tomatoes and simmer for 3–4 minutes until just softened.
- Reduce heat to low. Stir in pesto until fully blended into sauce.
- Add back the cooked chicken and any juices. Spoon sauce over chicken and simmer gently for 2–3 more minutes.
- Turn off the heat and serve hot. Optional: garnish with fresh basil or extra parmesan.
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