This Instant Pot Pesto Chicken and Potatoes is a flavor-packed weeknight lifesaver, ready in just 20 minutes. Tender chicken breasts and golden potatoes soak up the vibrant, herby pesto, creating a dish that’s savory, aromatic, and satisfying. The magic of the Instant Pot locks in moisture, ensuring every bite is juicy and infused with bold, fresh flavors.
With a prep time of only 3 minutes, this meal is as effortless as it is delicious. The creamy potatoes pair perfectly with the lean, protein-rich chicken, while the pesto adds a bright, zesty finish. It’s a wholesome, balanced dish that feels indulgent yet fits seamlessly into your busy schedule. Dinner has never been this quick—or this good!
What You’ll Need for Instant Pot Pesto Chicken and Potatoes
- 1 Tablespoon olive oil (or substitute with avocado oil)
- 4 boneless, skinless chicken breasts (about 6 oz each, or use chicken thighs for a juicier option)
- 1 cup low sodium chicken broth (vegetable broth works too)
- 4 medium potatoes, cut in half (Yukon Gold or red potatoes recommended)
- ½ teaspoon salt (adjust to taste)
- 2 Tablespoons basil pesto (store-bought or homemade)
- ¼ cup shredded Parmesan cheese (freshly grated for best flavor)
How to Make Instant Pot Pesto Chicken and Potatoes
- Press the sauté button on the Instant Pot. Wait until the display reads “hot,” then add the olive oil.
- Sear the chicken breasts for about 3 minutes per side, or until they easily release from the pot. (Look for a golden-brown crust.)
- Add the chicken broth and potatoes to the pot. Sprinkle with salt if desired.
- Secure the lid, turn the valve to “sealing,” and select Manual or Pressure Cook for 7 minutes. (The Instant Pot will take about 10 minutes to build pressure before the timer starts.)
- Allow natural pressure release for 5 minutes after cooking, then carefully turn the valve to “venting” to release any remaining pressure.
- Stir in the pesto and Parmesan cheese until the chicken and potatoes are evenly coated. Serve warm with a side salad or steamed veggies.
Perfect Pairings: Serving Suggestions
This Instant Pot Pesto Chicken and Potatoes is a complete meal on its own, but you can elevate it with a few simple sides. Serve it with a fresh side salad or steamed green beans for a pop of color and extra nutrients. A slice of crusty bread is also great for soaking up the flavorful pesto sauce. For a heartier option, pair it with garlic butter rice or roasted vegetables.
Storing and Reheating Made Easy
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply microwave on medium power until warmed through, or place in a skillet over low heat with a splash of chicken broth to keep it moist. Avoid reheating on high heat to prevent the chicken from drying out.
Recipe Variations to Try
Switch things up by using chicken thighs instead of breasts for a juicier result. You can also swap the potatoes for sweet potatoes or add in other veggies like carrots or zucchini. For a dairy-free option, skip the Parmesan or use a plant-based alternative. If you’re feeling adventurous, try a different pesto flavor, like sun-dried tomato or spinach pesto!
Time-Saving Tips for Busy Cooks
To save time, prep your potatoes ahead of time by cutting and storing them in water in the fridge. You can also use pre-made pesto from the store for convenience. If you’re doubling the recipe, keep the cook time the same—the Instant Pot handles larger quantities beautifully!
Instant Pot Pro Tips
Make sure your Instant Pot is properly sealed before starting the cook cycle to avoid pressure issues. If you’re new to using the Instant Pot, remember that the 10-minute pressurize time is normal and part of the process. Always use a quick release after the natural release to avoid overcooking the chicken.
Instant Pot Pesto Chicken and Potatoes
Equipment
- Instant Pot
Ingredients
- 1 Tablespoon olive oil
- 4 boneless, skinless chicken breasts
- 1 cup low sodium chicken broth
- 4 medium potatoes, cut in half
- ½ teaspoon salt
- 2 Tablespoons basil pesto
- ¼ cup shredded Parmesan cheese
Instructions
- Push the saute button on the Instant Pot. When the Instant Pot says “hot”, add the oil.
- Place the chicken breasts in the Instant Pot and sear, about 3 minutes each side, until it releases easily from the pan.
- Add chicken broth and potatoes to Instant Pot and sprinkle with salt (if desired).
- Put the lid on, turn valve to sealing, and select Manual or Pressure Cook for 7 minutes. The Instant Pot will take about 10 minutes to build pressure and begin counting down.
- Once the cook time is done, let the pressure release naturally for 5 minutes and then open the valve to venting.
- Stir in pesto and Parmesan and stir to coat. Serve with a side salad.