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