Instant Pot Pesto Chicken
Enjoy moist tender chicken with crispy skin covered in a fresh pesto sauce in under an hour thanks to this instant pot pesto chicken recipe.
Servings: 6 Servings
Baking sheet or dish
- 1 whole chicken 3-4lbs
- 1 head garlic cut in half through the width
- 1/2 tsp basil dried
- 1 cup water
- 1 cup basil pesto
- salt to taste
- black pepper to taste
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. Get a baking dish or pan and spray with avocado oil.
Carefully remove the lid of the electric pressure cooker and transfer the chicken to the 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.
Calories: 440kcal | Carbohydrates: 5g | Protein: 26g | Fat: 34g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 478mg | Potassium: 259mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1012IU | Vitamin C: 3mg | Calcium: 90mg | Iron: 1mg