Description
This Sheet Pan Pesto Chicken with Zucchini and Tomatoes adapted for the pressure cooker is a quick, flavorful dish featuring tender chicken bites coated in vibrant pesto, paired with fresh cherry tomatoes and zucchini. Ready in under 30 minutes, it’s an effortless, healthy weeknight dinner bursting with Mediterranean-inspired flavors.
Ingredients
Scale
Main Ingredients
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 2 cups cherry tomatoes
- 2 zucchini, cut into ½ to ¾ inch slices
- 3 tablespoons pesto (fresh or store-bought)
- Kosher salt, to taste
- Fresh ground black pepper, to taste
- Olive oil (optional, for tossing)
Instructions
- Prepare the Chicken: Slice the boneless skinless chicken breasts into bite-sized pieces to ensure even cooking and easy eating.
- Slice the Zucchini: Cut the zucchini into ½ to ¾ inch rounds, providing a nice texture and allowing them to cook evenly in the pressure cooker.
- Combine Ingredients in the Pressure Cooker: Place the chicken, cherry tomatoes, and zucchini directly into the pressure cooker pot.
- Add Pesto and Season: Spoon in 3 tablespoons of pesto and stir well to coat all the ingredients evenly. Season the mixture with kosher salt and freshly ground black pepper to your taste.
- Cook Under Pressure: Seal the pressure cooker lid properly and set to high pressure for 5 minutes. Once cooking is complete, perform a quick release to release the steam safely.
Notes
- Store leftovers in the refrigerator for up to 3 days.
- When reheating, gently warm with a splash of broth or water to help refresh the texture and prevent drying out.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Category: Main Dish
- Method: Instant Pot
- Cuisine: Mediterranean
Keywords: pressure cooker chicken, pesto chicken, zucchini recipes, cherry tomato recipes, quick dinner, healthy chicken recipe, one pot meal
