3poundsred potatoescut into 1 ½ inch cubes (2-4 pounds will work)
½onionsliced
1cupchicken brothor 1 cup water plus 1 Tablespoon chicken base mixed together
4chicken breasts
¾cuppesto1 small jar, approximately
Instructions
Add potatoes to Instant Pot, then sprinkle onions over top. Pour chicken broth over potatoes and onions.
Spread pesto on one side of each chicken breast and put pesto side down on top of the potatoes. Spread remaining pesto on top of chicken.
Seal the lid and select manual pressure high. Set the timer for 10 minutes*. Allow natural release for 10 minutes, then manually release the pressure. Make sure chicken is cooked to 165°F. If not, return to Instant Pot and cook for an additional 5 minutes.
Transfer chicken and potatoes to a plate and serve. Drizzle potatoes and chicken with a couple Tablespoons of broth from the Instant Pot. Discard remaining broth in Instant Pot (or create a gravy if you’d like).
Notes
*If using frozen chicken breasts, set for 13 minutes. Breasts that are stuck together will take even longer.
Make sure chicken is cooked to a safe internal temperature of 165°F