Creamy Italian Chicken Breasts with Basil Leaves

Serves 4 in about 27 minutes. Heavy cream goes in first, and parmesan finishes the pot.

Ingredients

• 3-4 chicken breasts*
• 1½ cups chicken broth, low sodium
• 4 cloves garlic, pressed or finely minced
• 2 teaspoons italian seasoning
• ½ teaspoon kosher salt (or ¼ tsp table salt)
• ½ teaspoon pepper
• 1 teaspoon garlic powder
• ¾ cup heavy cream
• 3 teaspoons pesto, (made with basil, garlic, pine nuts, parmesan, olive oil. found in the refrigerated section of store.)
• 2 ½ tablespoons corn starch
• ½ cup chopped roasted red peppers
• ¼ cup chopped fresh basil
• ⅓ cup chopped cooked bacon (or real bacon bits), optional
• Grated parmesan
• Chopped basil leaves

Method

1. Set the chicken breasts in the pressure cooker pot.
2. Stir in the chicken broth, then add the garlic, Italian seasoning, salt, pepper, and garlic powder.
3. Set the lid on the pot and turn the steam release knob to the Sealing position.
4. Press the Pressure Cook/Manual button, then the +/- button to select 7 minutes. If using smaller, thin breasts, reduce time to 6 minutes. Larger breasts 8 minutes. High Pressure.
5. When the cook cycle is finished, let the pot sit undisturbed for a 5 instant Natural Release. Then turn the knob to Venting and release the remaining pressure.
6. Lift out the chicken to a plate and keep it nearby.
7. Dissolve the corn starch in the heavy cream.
8. Turn on the Sauté setting and when the sauce starts simmering, stir the corn starch slurry into it. Mix frequently until the sauce thickens. Then turn off the pot.
9. Mix in the pesto, then add the roasted red peppers, basil, and bacon. Stir.
10. Slice the chicken breasts and add them back into the sauce.
11. Plate immediately over noodles, rice, potatoes, or cauliflower rice. Garnish as desired.
12. For fresh chicken tenders, cook for 3 minutes followed by a 6 instant NPR.
13. For frozen chicken tenders, cook for 6 minutes followed by a 6 instant NPR.

More instant pot ideas are in the instant pot collection.