Pressure Cooker Pesto Chicken with Peas
- ½ cup prepared pesto
- 6 chicken breasts, pounded thin
- 1 tablespoon butter
- 1 tablespoon olive oil
- ¼ cup dry white wine
- ¾ cup chicken stock
- 1 teaspoon salt
- 1 cup frozen peas
For best results, we recommend using:
- Spread a thin layer of pesto onto one side of each chicken breast; roll tightly into a cylinder and fasten closed with toothpicks or small skewers.
- Select Sauté on pressure cooker to preheat the base; add butter and oil. Brown chicken rolls, 1 to 2 minutes per side.
- Pour wine around the chicken rolls; let cook until evaporated almost completely.
- Pour stock into the pot; season with salt. Pour frozen peas on top of the chicken.
- Close lid and set valve to Sealing.
- Press Meat/Stew and cook for 5 minutes at high pressure. Slowly release pressure through the quick-release valve.
- Serve chicken rolls with a good scoop of peas and the cooking liquid.
This recipe calls for prepared pesto, but you can also easily make your own homemade pesto at home. Simply combine fresh basil, garlic, pine nuts and Parmesan in the bowl of a food processor and season with salt and pepper. With the motor running, add olive oil in a slow stream until you've reached desired consistency.
For more pressure cooker recipes using chicken, try:
What others are saying
Alex Cabral says:
I used a homemade, classic basil pesto for this recipe and it was fantastic. I didn't have tooth picks or wooden skewers to fasten, so I wrapped kitchen twine three times around instead and they held up nicely. Perfection!
Randall Hauk says:
I tend to not "pound" and instead butterfly in these situations, so take that as you will. Love pesto. Love peas. No surprise this turned out so well for us. I'm going to try it with a pesto featuring a bit of mint or something, because I love how mint and peas work together, but basil pesto is great too. Try this!
Aja A says:
This has to be one of my favorite skeptical-but-so-darn-tasty recipes I have made in a while. What surprised me was how much I actually (now) like peas after hating them for years. The pesto added had them tasting kind of like mint, which was interesting, but I loved it. Chicken was moist and very flavorful. And hey, with the small amount of white wine needed in the recipe, that just meant more to enjoy in glasses! My friends loved this one as did I. Will make this again.
Sam Dalton says:
This chicken turned out very moist and delicious. I also really liked the sweet peas. I ate them a lot growing up and always loved them. Not sure why I don't make them more. I served this dish with a side of mashed potatoes, it was very good all together.
Greg Jones says:
This pesto chicken is really good. I actually prepared ahead of time for my meal prep. I used boneless chicken thighs instead of chicken breasts, and it was delicious. Lots of good flavor and quick and easy cleanup.