1. Prepare the Chicken and Saute Aromatics: Start by cutting your boneless, skinless chicken breasts or thighs into 1-inch pieces. Set your Instant Pot to the “Saute” 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.