1. Prepare the Chicken and Saute Aromatics: Cut your chicken breasts into uniform 1-inch cubes. Set your Instant Pot to the “Saute” function and add the olive oil. Once hot, add the chopped yellow onion and cook until softened and translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.

2. Sear the Chicken: Add the cubed chicken to the Instant Pot. Season lightly with salt and pepper. Saute for 2-3 minutes, just until the chicken is lightly browned on the outside. It doesn’t need to be cooked through at this stage.

3. Deglaze the Pot: Pour in the chicken broth. Use a wooden spoon or spatula to scrape up any browned bits from the bottom of the pot. This step is crucial to prevent a “Burn” notice and adds flavor.

4. Pressure Cook the Chicken: Secure the lid on your Instant Pot and make sure the venting knob is set to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and set the timer for 8 minutes on high pressure.

5. Release Pressure and Finish the Sauce: Once the cooking cycle is complete, perform a quick release of pressure by carefully turning the venting knob to the “Venting” position. Once the pin drops, open the lid. Stir in the heavy cream and basil pesto until well combined and heated through.

6. Stir in Parmesan and Serve: Finally, stir in the grated Parmesan cheese until it melts into the sauce, making it extra creamy and delicious. Taste and adjust seasoning with additional salt and pepper if needed. Garnish with fresh basil leaves, if desired, and serve immediately.