Pesto Chicken

By: I Love My Instant Pot Keto Diet by Sam Dillard

Pesto is a wonderful alternative to white or red sauces and definitely doesn’t lack in flavor. You can make your own pesto or buy store-bought versions, which are usually low in carbs. If you’ve never liked ricotta, you may want to try seasoning it by sprinkling herbs or salt directly on the ricotta to bring out the most flavor. The creamy element it brings to the dish is a must! Serve atop zoodles with a sprinkle of parsley.

Cuisine

Modern

Course

Main Course

Difficulty

Easy

Duration

15-30 min

Diet

Keto, Low Carb

Cooking Technique

Pressure Cook, Sauté

Keywords

15-30 min, 2 servings, boneless, chopped parsley for garnish, coconut oil, contributed, cook 20 min, dried parsley, easy, garlic powder, I Love My Instant Pot Keto Diet by Sam Dillard, keto, low carb, main course, modern, pepper, pesto, prep 5 min, pressure cook, salt, sauté, shredded whole-milk mozzarella cheese, water, whole-milk ricotta

Prep Time

5 min

Cook Time

20 min

Servings

2 servings

Ingredients

1 boneless
1/2 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1/4 tsp dried parsley
2 tbsp coconut oil
1 cup Water
1/4 cup whole-milk ricotta
1/4 cup pesto
1/4 cup shredded whole-milk mozzarella cheese
chopped parsley for garnish

Instructions

Sprinkle seasonings on chicken breasts. Press the Sauté button and add coconut oil to Instant Pot. Sauté chicken for 3–5 minutes or until golden brown.
Remove chicken and place into 7 cup glass bowl. Pour water into pot and use wooden spoon or rubber spatula to make sure no seasoning is stuck to bottom of pot.
Place spoonful of ricotta onto chicken pieces. Pour pesto over chicken. Sprinkle mozzarella over chicken. Cover with foil. Place steam rack into Instant Pot and carefully put bowl on top. Click lid closed. Press the Manual button and adjust time for 20 minutes. When timer beeps, allow a natural release. Serve with chopped parsley if desired.

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