Ingredients

The following ingredients have 4 Servings
  • 3-4 Chicken Breasts*
  • 1½ cups Chicken Broth, (low sodium)
  • 4 cloves Garlic, (pressed or finely minced)
  • 2 teaspoons Italian Seasoning
  • 1 teaspoon Kosher Salt ((or 1/2 tsp table salt))
  • ½ teaspoon Pepper
  • 1 teaspoon Garlic Powder
  • ¾ cup Heavy Cream
  • 3 teaspoons Pesto, ((made with basil, garlic, pine nuts, parmesan, olive oil. Found in the refrigerated section of store.))
  • 2½ Tablespoons Corn Starch
  • ½ cup Chopped Roasted Red Peppers
  • ¼ cup Chopped Fresh Basil
  • ⅓ cup Chopped Cooked Bacon ((or real bacon bits), optional)
  • Grated Parmesan
  • Chopped Basil Leaves

Instruction

  • Place the chicken breasts in the pressure cooker pot.
  • Add the chicken broth, then add the garlic, Italian seasoning, salt, pepper, and garlic powder.
  • Place the lid on the pot and turn the steam release knob to the Sealing position.
  • Press the Pressure Cook/Manual button, then the +/- button to select 7 minutes. If using smaller, thin breasts, reduce time to 6 minutes. Larger breasts 8 minutes. High Pressure.
  • When the cook cycle is finished, let the pot sit undisturbed for a 5 minute Natural Release. Then turn the knob to Venting and release the remaining pressure.
  • Remove the chicken to a plate and set aside.
  • Dissolve the corn starch in the heavy cream.
  • Turn on the Sauté setting and when the sauce starts simmering, stir the corn starch slurry into it. Stir frequently until the sauce thickens. Then turn off the pot.
  • Stir in the pesto, then add the roasted red peppers, basil, and bacon. Stir.
  • Slice the chicken breasts and add them back into the sauce.
  • Serve immediately over noodles, rice, potatoes, or cauliflower rice. Garnish as desired.