Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon canola oil
  • 4 boneless skinless chicken breasts
  • 1 teaspoon minced garlic
  • 1 cup low sodium chicken broth
  • 1 lb Little Potatoes ((about 20))
  • 1/2 teaspoon salt
  • 2 tablespoons basil pesto
  • 1/4 cup shredded Parmesan cheese

Instruction

  • Turn Instant Pot to saute. When the Instant Pot says "hot", add the oil.
  • Season the chicken breasts with salt and pepper on both sides. Place in the Instant Pot and sear on each side, about 3 minutes each, until it releases easily from the pan. (NOTE: you can absolutely skip this step but you will need to add cook time to your chicken, so I don't recommend it).
  • Add garlic, chicken broth, and potatoes to Instant Pot and sprinkle with salt. 
  • Put the lid on, turn valve to sealing, and select Manual or Pressure Cook for 4 minutes. The Instant Pot will take about 10 minutes to build pressure and begin counting down.
  • Once the cook time is over, let the pressure release naturally for 8-10 minutes and then open the valve completely. Drain the remaining liquid.
  • Stir in pesto and Parmesan and stir to coat. Serve immediately.