Make dinner easy and delicious with this mouth-watering Chicken Pesto recipe! It’s a dinner everyone will want on regular rotation each week, and you’ll love it too because of how simple it is to throw together!
Why This Creamy Pesto Chicken Is A Must For Dinner Tonight
- Fast. Dinner ready in less than 30 minutes .
- Easy. A simple pour and cook recipe .
- Low Carb . Only 6 net carbs per serving.
- Delicious. Packed with amazing pesto flavor.
I’m pretty sure we’ve all had those days when cooking isn’t enjoyable, it’s a chore. Whether it’s because we’re tired, or just don’t feel like we have the right ingredients to make something delicious, it can make mealtimes tough.
This Instant Pot Pesto Chicken is a recipe I like to make on days like that. It’s super easy to make and uses just the leftover ingredients in your pantry.
On its own this Pesto Chicken recipe is keto-friendly, but I’ll show you some ways you can make it a well-rounded meal and keep it low-carb. But if you’re not doing low-carb or Keto, I’ll give you some other meal options too.
How To Make This Pesto Chicken Recipe
- Place the chicken, onions, tomatoes, garlic, 1 tablespoon pesto, Italian seasoning, water, salt, and pepper in the inner liner of your Instant Pot or pressure cooker.
- Cook for 5 minutes at high pressure. At the end of the cooking time, allow the pot to rest undisturbed for 10 minutes and then release any remaining pressure.
- Remove the pieces of chicken and set aside.
- Add the whipping cream and pesto to the vegetables in the pot. Using an immersion blender , purée until you have a smooth and creamy sauce. At this point, if you would like a thicker sauce, turn the Instant Pot to Sauté and when the sauce boils, add the Xanthan gum or cornstarch slurry and cook until the sauce has thickened (about 2-3 minutes).
- Add the chicken to the sauce and serve.
Tips And Tricks For Making This Creamy Pesto Chicken Recipe
- If you’re doing Keto or low-carb, this is a great recipe to serve over cauliflower or zucchini noodles. If you’re not doing one of those diets, you can serve over regular rice or pasta for a delicious meal.
- I wrote the recipe with boneless, skinless chicken thighs. If you want to use chicken breast, cut the breast in half at the thickest part, and cook for about 6-8 minutes.
- If you’d like to freeze this recipe, there are a few different ways to do this: You can put all the ingredients except the pesto and the cream in a ziplock bag, shape that bag into a circle, and freeze it that way. When you’re ready to cook, just pour the frozen block into the instant pot and cook as directed. You do not need to increase time under pressure. You can freeze leftovers and thaw in the microwave, or in the refrigerator or on the countertop. But don’t re-pressurize it since the cream will separate if you do that. You can double the recipe and remove half before you add the cream and pesto. Then, once you defrost the recipe, you can add cream and pesto before serving for a fresh taste.
- If you want a thicker sauce you can add xanthan gum or a cornstarch slurry. But I didn’t do that.
- The sauce thickens as it stands so if you’re going to let it sit for a bit before you serve, you may not need to thicken it.
Looking For More Great Instant Pot Chicken Recipes? Check These Out!
- This Tuscan Chicken recipe is creamy, garlicky, comforting chicken perfection! It’s one of those dishes that you won’t be able to stop eating, and it’s low carb as well so you don’t have to feel guilty for doing so.
- This Chicken Pot Pie Soup recipe gives you all the comforting goodness of chicken pot pie while taking far less effort to make! And who doesn’t appreciate an easy dinner option?
- This low carb Buffalo Chicken Casserole is as deliciously filling casserole with just the right amount of kick. It’s the perfect weeknight keto casserole that takes little effort to make.
Chicken Pesto Recipe | Creamy Pesto Chicken
Equipment
- Instant Pot
- Immersion Blender
Ingredients
- ▢ 1 pound ( 453.59 g ) Boneless Skinless Chicken Thighs
- ▢ 1 cup ( 236.59 g ) diced , onions
- ▢ 1 cup ( 242 g ) Canned Tomatoes , undrained
- ▢ 1 tablespoon ( 1 tablespoon ) Minced Garlic
- ▢ 1 tablespoon ( 1 tablespoon ) pesto
- ▢ 1 teaspoon ( 1 teaspoon ) Italian Seasoning
- ▢ 1/4 cup ( 62.5 g ) Water
- ▢ Kosher Salt , to taste
- ▢ Ground Black Pepper , to taste
For Finishing
- ▢ 1/4 cup ( 59.5 g ) Heavy Whipping Cream
- ▢ 1.5 tablespoons ( 1.5 ) pesto
- ▢ 1/2 teaspoon ( 0.5 teaspoon ) Xanthan Gum , or 1 tablespoon cornstarch + 1/4 cup water made into a slurry
Instructions
- Place the chicken, onions, tomatoes, garlic, 1 tablespoon pesto, Italian seasoning, water, salt, and pepper in the inner liner of your Instant Pot or pressure cooker.
- Cook for 5 minutes at high pressure. At the end of the cooking time, allow the pot to rest undisturbed for 10 minutes and then release any remaining pressure.
- Remove the pieces of chicken and set aside.
- Add the whipping cream and pesto to the vegetables in the pot. Using an immersion blender , purée until you have a smooth and creamy sauce. At this point, if you would like a thicker sauce, turn the Instant Pot to Sauté and when the sauce boils, add the Xanthan gum or cornstarch slurry and cook until the sauce has thickened (about 2-3 minutes).
- Add the chicken to the sauce and serve.
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Nutrition
Originally Published September 24, 2018
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
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Chicken Pesto Recipe | Creamy Pesto Chicken
Ingredients
- 1 pound Boneless Skinless Chicken Thighs
- 1 cup diced onions
- 1 cup Canned Tomatoes undrained
- 1 tablespoon Minced Garlic
- 1 tablespoon pesto
- 1 teaspoon Italian Seasoning
- 1/4 cup Water
- Kosher Salt to taste
- Ground Black Pepper to taste
For Finishing
- 1/4 cup Heavy Whipping Cream
- 1.5 tablespoons pesto
- 1/2 teaspoon Xanthan Gum or 1 tablespoon cornstarch + 1/4 cup water made into a slurry
Instructions
- Place the chicken, onions, tomatoes, garlic, 1 tablespoon pesto, Italian seasoning, water, salt, and pepper in the inner liner of your Instant Pot or pressure cooker.
- Cook for 5 minutes at high pressure. At the end of the cooking time, allow the pot to rest undisturbed for 10 minutes and then release any remaining pressure.
- Remove the pieces of chicken and set aside.
- Add the whipping cream and pesto to the vegetables in the pot. Using an immersion blender , purée until you have a smooth and creamy sauce. At this point, if you would like a thicker sauce, turn the Instant Pot to Sauté and when the sauce boils, add the Xanthan gum or cornstarch slurry and cook until the sauce has thickened (about 2-3 minutes).
- Add the chicken to the sauce and serve.
Chicken Pesto Recipe | Creamy Pesto Chicken https://twosleevers.com/keto-creamy-pesto-chicken/
Use your Instant Pot to make this delicious, low-carb Sauerkraut Soup recipe! It’s an easy pour and cook recipe that cooks in 30 minutes .
What Makes This Sauerkraut Soup Recipe So Awesome
- Fast. Cooks in under 30 minutes with the help of your Instant Pot .
- Easy. A simple pour and cook recipe .
- Low Carb . 14 net carbs per serving (but can be made even lower carb by omitting the beans).
- Delicious. Packed with rich, hearty flavors that will leave you feeling completely satisfied.
Soups are filling because of the liquid, cook quickly in my Instant Pot , and are a well-balanced meal in a bowl. This Sauerkraut Soup recipe is one of my favorite Instant Pot soups because it’s quick, easy, and tastes so very good.
This Sauerkraut Soup is so flavorful. It has all the tang and flavor of sauerkraut, and it pairs so well with the cannellini beans and sausage that you’d think they were made for each other.
How To Make Sauerkraut Soup
- Place all ingredients in the Instant Pot.
- Set the Instant Pot at High pressure for 30 minutes. When the cook time is complete, allow the pot to sit undisturbed for 10 minutes, and then release all the remaining pressure.
- Use the back of a spoon to smash some of the beans to thicken the broth and serve.
What Do You Use Sauerkraut In?
Have some leftover sauerkraut and unsure how to use it up? There are tons of ways to enjoy delicious sauerkraut!
You can eat it straight out of the jar, eat it along with sausage, add it to a salad , add it as a condiment on a sandwich, hotdog or burger, or even mix it into a potato salad.
Outside of this delicious Sauerkraut Soup recipe, you can also use sauerkraut in my Reuben Casserole Recipe . The possibilities are endless!
Where Did Sauerkraut Originate?
So even though “sauerkraut” is a German word, it actually has different origins. Some believe that it comes from the Mongol Empire, while others believe that it originally came from China and was later brought to Europe, where it became popular in central and eastern Europe.
No matter where it originally came from, I’m sure glad that it exists because without it I couldn’t have this wonderful Sauerkraut Soup to enjoy.
Tips And Tricks For Making Instant Pot Sauerkraut Soup
- The Instant Pot will NOT turn your cabbage to mush. This is a common question for recipes like this, and I make sure to test my recipes several times before I give them to you, so you can know that if you follow my recipe exactly, your food will look like the pictures.
- This Sauerkraut soup keeps for about a week in an airtight container in the refrigerator.
Do You Drain Bagged Sauerkraut Before Cooking?
If you choose to use bagged sauerkraut for this recipe, the answer is yes. The brine that the bagged sauerkraut is packed in can be quite a strong flavor that can overpower the other flavors in the soup.
If you find that the bagged sauerkraut is still too strong of a flavor in this Sauerkraut Soup , you can always try draining and rinsing the sauerkraut several times before adding it to the pot.
Is Sauerkraut Soup Good For You?
Sauerkraut is loaded with vitamins and probiotics. It’s great for improving digestive health. This Sauerkraut Soup is also low carb so if you’re watching your carbs for weight loss or reduction of inflammation, it’s a healthy meal option.
Looking For More Great Low Carb Soups?
- Keto Ham and Bean Soup Recipe - This recipe uses a secret, keto bean substitute
- Poblano Chicken Soup - Absolutely bursting with flavor without being spicy
- Broccoli Cheese Soup recipe - An effortlessly easy take on a deliciously classic
- Chicken Pot Pie Soup - All the comforting goodness of chicken pot pie while taking far less effort
- Italian Sausage Soup - My low carb take on Zuppa Toscana
- Low Carb Cream of Mushroom Soup - Delicious, warming and keto-friendly
- Cioppino Seafood Stew - A seafood lover’s dream
- Butternut Squash Soup - Nourishing, creamy and perfect for a cold day
Sauerkraut Soup | Instant Pot Sauerkraut Soup Recipe
Ingredients
- ▢ 1 cup dried cannellini beans , soaked overnight and drained
- ▢ 14 oz smoked sausages , cut in half lengthwise, and then cut into 1 inch pieces
- ▢ 1 cup Sauerkraut
- ▢ 3 Bay Leaves
- ▢ 1 cup onions, chopped
- ▢ 1 tablespoon Minced Garlic
- ▢ 1 teaspoon Kosher Salt
- ▢ 1 teaspoon Ground Black Pepper
- ▢ 4 cups Water
Instructions
- Place all ingredients in the Instant Pot.
- Set the Instant Pot at High pressure for 30 minutes. When the cook time is complete, allow the pot to sit undisturbed for 10 minutes, and then release all the remaining pressure.
- Use the back of a spoon to smash some of the beans to thicken the broth and serve.
Get support & connect with our community on Facebook!
Nutrition
This post was originally published on June 19, 2018.
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
