Instant Pot Pesto Chicken

• servings: 6 servings
• active time: 15 minutes
• total time: 18 minutes

Ingredients

1 medium Yellow/Brown Onion (sliced medium/thin)

2 pounds Chicken Breast (boneless/skinless)

1 teaspoon Sea Salt

1 teaspoon Italian Seasoning Blend

5 ounces Basil Pesto (jarred or fresh)

6 ounces Mozzarella Cheese

3 Roma Tomatoes (sliced)

Directions

Slice onions and place into cooking pot.

Add chicken to the cooking pot on top of onions in a single-ish layer.

Sprinkle Italian seasonings and salt over chicken.

Spoon pesto sauce evenly over chicken.

Lock lid in place and close pressure valve. Cook at high pressure for 3 minutes. When beep sounds, wait 5 minutes and then release the rest of the pressure.

Slice 3/4 of Mozzarella cheese into thin slices and grate or cut the rest into slivers.

Remove lid and stir onions and chicken into sauce to combine.

Place Mozzarella slices over chicken.

Slice tomatoes and place tomato slices on top of cheese.

Turn off pressure cooker and place Mealthy Crisplid over pot and set temperature to 325 and time to 2 minutes. Keep an eye on the cheese and remove lid once cheese is browned and bubbly, or replace pressure cooker lid loosely over pot and let sit for 2-4 minutes, or until cheese has melted.

Plate chicken and garnish with Mozzarella slivers.

Nutrition

• Calories: 362 kcal
• Total Fat: 19 g
• Saturated Fat: 6 g
• Cholesterol: 121 mg
• Sodium: 963 mg
• Total Carbohydrate: 5 g
• Dietary Fiber: 1 g
• Total Sugars: 2 g
• Protein: 40 g