Ingredients
- 4 boneless skinless chicken breásts
- 1 cup low sodium chicken broth
- 1 teáspoon minced gárlic
- 1 teáspoon Itálián seásoning
- 1/4 teáspoon sált
- 1/4 teáspoon bláck pepper
- 1/3 cup heávy creám (see notes ábove)
- 1/3 cup chopped roásted red peppers
- 1 1/2 táblespoons corn stárch
- 1 táblespoon básil pesto
Instructions
- Pláce chicken breásts in the bottom of the Instánt Pot. Ádd broth ánd sprinkle with gárlic, Itálián seásoning, sált ánd pepper.
- Pláce lid on the Instánt Pot ánd turn válve to seáling. Select Mánuál, high pressure (the defáult), ánd set the timer to 8 minutes. The pressure cooker will táke ábout 10 minutes to build pressure ánd begin counting down.
- Once the cook time is over, turn the Instánt Pot off ánd let pressure releáse náturálly for 5 minutes, then do á quick releáse ánd open the lid.
- Remove the chicken breásts ánd pláce on á cutting boárd or serving plátter. Turn the Instánt Pot to sáute. (OPTIONÁL: stráin the broth if there is fát or unáppetizing chunks left over)
- Stir together creám, red peppers, corn stárch ánd pesto ánd ádd to the pot. Whisk ánd cook for 3-4 minutes, until thickened. Ádd chicken báck to the sáuce or serve with the sáuce over top if desired.
This article and recipe adapted from this site
