Low Carb Instant Pot Pesto Chicken with Mozzarella cheese and Roma

Pesto Chicken

Instructions. Place the chicken in the bottom of the Instant Pot. Add the veggies around and on top of the Chicken. Add the chicken broth over the veggies and chicken. Add in the pesto sauce evenly on top. Lock the lid in place and seal the release nozzle. Set to Manual for 25 minutes.

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Place in the Instant Pot and add the rest of the pesto and 1/2 cup of water (or chicken broth). Lock the lid into place. Select manual and set to High Pressure. Set the timer to 7 minutes. Once the cooking cycle is done, perform a quick pressure release. Top the chicken with remaining mozzarella.

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Set the Instant Pot to sauté, by pushing the sauté button until it shows sauté "MORE." Add olive oil to the pot. Sprinkle all-purpose seasoning over all sides of the chicken thighs. When the pot is ready to sauté, brown the chicken thighs on all sides until lightly golden, about 5 minutes total.

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2. Pour 1 cup of water into the electric pressure cooker. Lower the chicken into the pressure cooker using a trivet. 3. Cover the electric pressure cooker with the lid and set the valve to "sealing.". Program the electric pressure to cook on "manual" or "pressure cook" for 25 minutes. 4.

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Press the Sauté button and add coconut oil to Instant Pot. Sauté chicken for 3-5 minutes or until golden brown. Remove chicken and place into 7 cup glass bowl. Pour water into pot and use wooden spoon or rubber spatula to make sure no seasoning is stuck to bottom of pot. Place spoonful of ricotta onto chicken pieces. Pour pesto over chicken.

Low Carb Instant Pot Pesto Chicken with Mozzarella cheese and Roma

Step Two: Pressure Cook on High. Pour 1 cup of water into the electric pressure cooker. Lower the chicken into the pressure cooker using a trivet. Cover the electric pressure cooker with the lid and set the valve to "sealing.". Program the electric pressure to cook on "manual" or "pressure cook" for 25 minutes.

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Cook on High Pressure for 6 minutes cook time. Allow to natural release for 10 minutes and then quick release the rest of the way. Open lid and carefully remove chicken on to a plate. Add the additional 2 tablespoons of pesto, along with heavy cream and cheese. Stir to create a sauce.

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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.

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Pesto chicken pasta is quick and easy but doesn't skimp out on flavor! Make this one pot meal in 20 minutes with simple, fresh ingredients. Tender bites of meat, perfectly cooked noodles, and a creamy sauce ‌create a dish that boasts a beautiful symphony of Italian flavors. Whip out this recipe for dinner on a.

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Put the lid on, turn valve to sealing, and select Manual or Pressure Cook for 4 minutes. The Instant Pot will take about 10 minutes to build pressure and begin counting down. Once the cook time is over, let the pressure release naturally for 8-10 minutes and then open the valve completely. Drain the remaining liquid.

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Make sure valve is set to sealing. Set the manual/pressure cook button to 10 minutes from thawed chicken or 12 minutes for frozen chicken. When the time is up let the pot sit there for 10-15 more minutes before moving the valve to venting. Remove the lid. Carefully, with hot pads, remove the pasta pan.

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Servings. Sprinkle seasonings on chicken breasts. Press the Sauté button and add coconut oil to Instant Pot. Sauté chicken for 3-5 minutes or until golden brown. Remove chicken and place into 7 cup glass bowl. Pour water into pot and use wooden spoon or rubber spatula to make sure no seasoning is stuck to bottom of pot.

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Instructions. In the base of a 6-quart Instant Pot, pour in the chicken broth. Place the chicken thighs or cutlets in the pot, along with the tomatoes. Pour the pesto sauce on top of the chicken, but don't stir. Lock on the lid and set the time to 10 minutes at high pressure.

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Place chicken in a single layer. Spread remainder of pesto onto of chicken. Add sliced tomatoes (3-4 roma tomatoes omit cherry tomatoes). DO NOT ADD WATER OR BROTH. Sprinkle parmesan and mozzarella cheese on top. Bake at 350°F for 45-55 minutes or until internal temp of chicken reaches 165°F.

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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.

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Close the lid, set the valve to "sealing," and press the manual (pressure cook) button. Adjust the time to 5 minutes. After the time is up, open the valve and complete a quick release. Carefully remove the lid. Drain any excess water from the noodles and chicken. Add the pesto sauce, and stir to combine.