• 4 boneless skinless chicken breasts
  • 1 cup chicken broth
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1/3 cup heavy cream
  • 1/3 cup roasted red ( and/or yellow ) peppers
  • 1 ½ tablespoons corn starch
  • 1 tablespoon basil pesto


  1. Place chicken breasts in the Instant Pot.
  2. Add broth and sprinkle the chicken with garlic, Italian seasoning, salt and pepper.
  3. Place lid on the Instant Pot ( ensure that the valve is set to sealing ). Select Manual, leave it on high pressure, and set the timer to 8 minutes.
  4. When the timer goes off let the pressure release naturally for 5 minutes, then do a quick release.
  5. Remove the chicken breasts.
  6. Strain the broth if desired and turn the Instant Pot to saute.
  7. Stir together the heavy cream, roasted red peppers, corn starch, and pesto sauce. Then add the mixture to the pot.
  8. Stir it all together for 3-4 minutes, until it thickens a little.


If you want a thicker sauce you can always mix together 1 tbsp of cornstarch and cold water together is a small bowl, and then add that to the gravy too.
I normally make quinoa as a base and then put the chicken and gravy on top.