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.
Table of Contents
Why You’ll Love Pesto Whole Chicken
- Incredibly Flavorful: The pesto gives the chicken a robust, herby taste that’s simply irresistible.
- Effortless Cooking: With the Instant Pot, you get tender, juicy chicken in less time.
- Versatile Dish: This pesto chicken pairs well with pasta, salad, or on its own.
Recipe Ingredients
- Whole Chicken: Provides juicy and flavorful meat that absorbs the pesto flavors, resulting in a delicious and satisfying dish.
- Head of Garlic: Infuses the chicken with a mild and aromatic garlic flavor, adding depth and enhancing the overall taste profile.
- Lemon: Adds a tangy and refreshing element to balance the richness of the chicken and complement the pesto sauce.
- Salt and Black Pepper: Seasonings that enhance the natural flavors of the chicken, ensuring a savory and well-rounded taste.
- Dried Basil: Introduces an earthy and herbaceous flavor that complements the pesto, creating a delightful blend of aromas in every bite.
- Water: Provides moisture for cooking the chicken, resulting in tender and juicy meat while infusing the flavors of other ingredients.
- Prepared Basil Pesto: The star ingredient that coats the chicken with vibrant and fragrant flavors, elevating the dish to new heights of deliciousness.
How To Make Instant Pot Pesto Chicken
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 sauce over the top of the chicken. Slice and serve with additional basil pesto if desired.
Variations
- Pesto Chicken Breasts: You can make homemade pesto chicken with boneless skinless chicken breasts or chicken thighs instead of a whole chicken. Just change the cooking times to 12 minutes on high pressure.
- Chicken Broth: Feel free to use chicken broth as the pressure cooking liquid in the place of water.
What To Serve With This Roast Chicken?
- Roasted Vegetables: Toss a mix of zucchini, cherry tomatoes, and bell peppers with olive oil, garlic, and Parmesan. Roast until golden.
- Mashed Potatoes: Try serving your pesto chicken with mashed potatoes and veg for a hearty meal.
- Mushroom Risotto: Create a luscious mushroom risotto using Arborio rice, mushrooms, and a splash of white wine in the Instant Pot.
- Cauliflower Mash: Make a low-carb alternative to mashed potatoes by blending cooked cauliflower with cream, butter, and garlic.
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. Enjoy!
FAQ’S
Pesto chicken is chicken that has been cooked with pesto sauce. The pesto sauce is usually made from fresh 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.
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. I like to use homemade pesto sauce so I can control the taste.
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.
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.
Instant Pot Pesto Chicken
Ingredients
- 4 pounds Whole Chicken
- 1 Bulb Garlic
- 1 Lemon cut in half through the width
- pinch Salt to taste
- 1 pinch Pepper
- ½ Teaspoon Dried Basil
- 1 Cup Water
- 1 Cup 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.
