Whip up a delicious and healthy Instant Pot chicken pesto with vegetables for a quick weeknight meal or easy Sunday dinner.

Instant Pot Chicken Pesto with Vegetables: Easy & Healthy Family Dinner 16

This family-friendly recipe is perfect for meal prep and makes healthy Instant Pot dinners a breeze! Discover the details.

This recipe is designed for busy home cooks who want to put a wholesome meal on the table without spending hours in the kitchen. The Instant Pot does most of the heavy lifting, ensuring tender chicken and perfectly cooked vegetables every time.

What You’ll Love About This Quick And Easy Recipe
Everything You Need To Make This Recipe Without Stress
Time Needed From Start To Finish
How To Make It Step By Step With Visual Cues
Easy Variations And Serving Ideas That Fit Real Life
Common Slip-Ups And How To Avoid Them
How To Store It And Make It Ahead Without Ruining Texture

What You’ll Love About This Quick And Easy Recipe

This Instant Pot Chicken Pesto with Vegetables recipe is a true lifesaver for anyone juggling a busy schedule. It’s incredibly fast, making it ideal for those hectic weeknights when you need dinner on the table in a flash but still want something nutritious and flavorful. Families will appreciate how easily it comes together, and even picky eaters often enjoy the vibrant pesto flavor combined with tender chicken and colorful vegetables. It’s a complete meal in one pot, which means minimal cleanup – a huge bonus! Whether you’re looking for a healthy option for meal prep to enjoy throughout the week or a simple, satisfying Sunday dinner, this recipe fits the bill perfectly. It’s also a fantastic way to incorporate more vegetables into your diet without a fuss, and the Instant Pot ensures everything cooks evenly and stays moist.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients for this Instant Pot chicken pesto is straightforward, focusing on fresh, accessible items you can find at any grocery store. The beauty of this recipe lies in its simplicity and the ability to adapt it to what you have on hand.

INGREDIENTS:

1 ½ pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
1 tablespoon olive oil
1 small yellow onion, chopped
2 cloves garlic, minced
1 ½ cups chicken broth
½ cup prepared basil pesto
1 cup cherry tomatoes, halved
1 cup broccoli florets
1 cup zucchini, chopped
½ teaspoon salt
¼ teaspoon black pepper
Fresh basil leaves, for garnish (optional)
Grated Parmesan cheese, for serving (optional)

For simple substitutions, you can easily swap out the chicken breasts for thighs if you prefer a richer flavor and slightly more tender texture. Any type of prepared basil pesto will work well here, so feel free to use your favorite brand. If fresh basil isn’t available, a sprinkle of dried basil can still add a nice touch. For the vegetables, feel free to use what’s in season or what your family enjoys most. Green beans, bell peppers, or even mushrooms would be delicious additions or replacements for the broccoli and zucchini. Just ensure they are cut into similar-sized pieces for even cooking.

Time Needed From Start To Finish

One of the greatest advantages of this Instant Pot chicken pesto recipe is its efficiency. It’s designed to get a wholesome meal on your table without a lengthy time commitment.

Prep time: 15 minutes
Cook time: 8 minutes (plus pressure build-up and release time)
Total time: Approximately 30-35 minutes

This total time includes the few minutes it takes for the Instant Pot to come to pressure and the quick release at the end, making it a genuinely fast option for any day of the week.

How To Make It Step By Step With Visual Cues

Making this Instant Pot chicken pesto is incredibly simple, even for beginner cooks. Follow these clear steps to achieve a delicious and healthy meal.

Prepare the Chicken and Sauté Aromatics: Start by cutting your boneless, skinless chicken breasts or thighs into 1-inch pieces. Set your Instant Pot to the “Sauté” function and add the olive oil. Once hot, add the chopped yellow onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Add Chicken and Seasonings: Add the cubed chicken to the pot and season with salt and pepper. Stir well to coat the chicken and cook for 2-3 minutes, just until the chicken starts to brown lightly on the outside. This step helps to build flavor.
Deglaze the Pot: Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot. This is crucial to prevent a “Burn” notice on your Instant Pot.
Incorporate Pesto and Vegetables: Stir in the prepared basil pesto until it’s well combined with the broth. Then, gently add the halved cherry tomatoes, broccoli florets, and chopped zucchini on top of the chicken and liquid. Do not stir the vegetables into the liquid too much; they should mostly sit on top.
Pressure Cook: Secure the lid on your Instant Pot and set the sealing valve to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and set the cooking time for 8 minutes on high pressure.
Release Pressure and Serve: Once the cooking cycle is complete, perform a quick release of the pressure by carefully turning the sealing valve to the “Venting” position. Once the pin drops, open the lid. Stir everything gently to combine the cooked chicken and vegetables with the pesto sauce.
Garnish and Enjoy: Ladle the chicken and vegetables into bowls. Garnish with fresh basil leaves and a sprinkle of grated Parmesan cheese, if desired. Serve immediately.

Easy Variations And Serving Ideas That Fit Real Life

This Instant Pot Chicken Pesto with Vegetables is wonderfully versatile, making it easy to adapt for different tastes and occasions.

For a kid-friendly version, you might consider cutting the vegetables into smaller, more appealing shapes or even steaming some plain vegetables separately to serve alongside for those who are particularly picky about mixed dishes. A little extra Parmesan cheese on top can also go a long way in encouraging them to try it!

You can easily swap out the vegetables based on what you have or what’s in season. Bell peppers, mushrooms, green beans, or even spinach (stirred in after cooking) would all work beautifully. For a heartier meal, you can add some cooked pasta or rice directly into the Instant Pot after the pressure cooking is done and stir to coat, or serve it over a bed of quinoa or couscous. This makes it a fantastic option for meal prep, as it reheats well and provides a complete, balanced meal.

If you’re serving this for a party or buffet, consider keeping it warm in a slow cooker insert on a “Warm” setting, or simply transfer it to a serving dish. Offer a variety of toppings like extra fresh basil, toasted pine nuts, red pepper flakes for a little heat, or a dollop of fresh ricotta cheese for creaminess. A side of crusty bread for dipping into the flavorful sauce is always a welcome addition.

Common Slip-Ups And How To Avoid Them

Even with a straightforward recipe like this Instant Pot Chicken Pesto, a few common mistakes can occur. Knowing how to avoid them will ensure your meal turns out perfectly every time.

One frequent issue is getting a “Burn” notice on your Instant Pot. This usually happens when food particles are stuck to the bottom of the pot, preventing proper pressure build-up. To avoid this, always make sure to thoroughly deglaze the pot after sautéing the chicken and before adding the broth. Use a wooden spoon to scrape up any browned bits from the bottom. Also, ensure you don’t stir the pesto and vegetables into the liquid too vigorously after adding them; they should largely sit on top.

Another common mistake is overcooking the chicken and vegetables, leading to a mushy texture. The 8-minute cook time is carefully chosen for tender chicken and perfectly cooked-through, but still slightly firm, vegetables. Resist the urge to increase the cooking time. If your vegetables are consistently too soft, you can try adding them on top of the chicken and broth without stirring them in at all, or even steaming them separately and stirring them in at the very end.

Finally, not allowing enough time for the Instant Pot to naturally release pressure for a few minutes (even if you do a quick release) can sometimes result in a less tender texture. While this recipe calls for a quick release, ensure the pressure pin drops completely before opening the lid to prevent any steam burns and to allow the food to settle.

How To Store It And Make It Ahead Without Ruining Texture

This Instant Pot Chicken Pesto with Vegetables is excellent for meal prep and stores beautifully, making your weeknights even easier.

To store leftovers, allow the dish to cool completely to room temperature. Then, transfer it to airtight containers. It will keep well in the refrigerator for up to 3-4 days. This makes it perfect for packing healthy lunches or having a quick dinner ready to go.

For making it ahead, you can prepare the entire dish and store it as described above. When you’re ready to eat, simply reheat individual portions in the microwave until warmed through. Alternatively, you can reheat it gently on the stovetop in a covered skillet over medium-low heat, adding a splash of chicken broth or water if it seems too dry. The chicken remains tender, and the vegetables hold their texture surprisingly well upon reheating.

Freezing is also an option for longer storage. Once cooled, transfer the chicken and vegetable mixture to freezer-safe bags or containers, removing as much air as possible. It can be frozen for up to 2-

FAQs

Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
Can I adjust sweetness? Yes—add more or less sweetener to taste.
Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.