Creamy Italian Chicken Breasts
Boneless chicken breasts cooked under pressure in a creamy sauce with roasted red peppers, herbs, and pesto. Ready in under 20 minutes.
Ingredients
Method
Completed steps 0
Whisk together broth, red peppers, pesto, garlic, Italian seasoning, salt, and pepper in a bowl.
Optional: Switch to sauté mode. Once hot, add oil and sear chicken breasts 2 minutes per side until lightly browned. Avoid overcooking.
Place chicken on trivet (or skip trivet and cook directly in sauce) and pour the broth mixture around it.
Seal the lid and valve. Cook on high pressure for 6 minutes (add 2–3 minutes if chicken wasn't seared; add 4–5 minutes if frozen). The pot will take about 10 minutes to reach pressure before the timer starts.
When done, turn off heat and let pressure drop naturally for 10 minutes, then quick-release any remaining pressure and carefully open the lid.
Transfer chicken to a plate. Switch to sauté mode. If desired, strain broth to remove excess fat.
Whisk cream and cornstarch together, add to the pot, and stir constantly for 3–4 minutes until sauce thickens. Return chicken to pot or serve with sauce spooned over.
Notes
Searing the chicken adds flavor but is optional; cooking time does not include sear time.
For a lighter version, substitute Greek yogurt for some or all of the heavy cream, stirring it in after pressure cooking to avoid curdling.
Refrigerate leftovers up to 3 days; reheat gently to keep sauce smooth.
Calories: 237 kcal · Carbs: 6 g · Protein: 26 g · Fat: 12 g · Sodium: 495 mg · Fiber: 1 g · Sugar: 1 g
Adapted from www.thereciperebel.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.