Italian Chicken

(Prep + Cooking Time: 30 minutes | Servings: 6)


2 lb. chicken breasts; skinless and boneless

1 tbsp. extra-virgin olive oil

3/4 cup marinara sauce

2 tbsp. pesto

3/4 cup mushrooms; sliced

1/2 cup green bell pepper; chopped.

1/2 cup red bell pepper; chopped.

Salt and black pepper to the taste

3/4 cup yellow onion; diced

Cheddar cheese, shredded for serving


Set your instant pot on Sauté mode; add the oil and heat it up

Add onion, red and green bell pepper; salt and pepper to the taste, stir and cook for 4 minutes.

Add pesto, marinara sauce and chicken; then stir well. seal the instant pot lid and cook at High for 12 minutes

Quick release the pressure; carefully open the lid; remove chicken, place on a cutting board and shred,

Discard 2/3 cup cooking liquid, add mushrooms to the pot, set it on Sauté mode again and cook them for 3 minutes.

Return chicken; then stir well. divide among plates and serve with shredded cheese on top


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