Creamy Pesto Chicken Pressure Cooker Recipe
This creamy pesto chicken is rich, herby, and cheesy, with juicy chicken breasts simmered in a velvety sauce made from cream, pesto, and parmesan—all in one pan using a pressure cooker.
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.
Video
https://youtube.com/watch?v=4_4LqP_-9oc%3Ffeature%3Doembed
Notes
Refrigerate leftovers up to 3 days. Add a splash of stock when reheating for best texture. You can freeze separately if needed. Use the sauce and chicken in pasta or salad for another dish.