Instant Pot Chicken Pesto Rice

instant pot chicken pesto rice

A super simple, easy, one pot meal! This Instant Pot chicken pesto rice is packed with flavor with bites of chicken, green beans, garlic and basil pesto. Perfect for busy weeknights.

instant pot chicken pesto rice

What I really love about this Instant Pot chicken pesto rice recipe is that it comes in one single pot.

Yay to less cleanup.

Which is what I’m looking forward on a busy weeknight.  

Ain’t an easy weeknight meal? 

You see the green theme here? Basil pesto, scallions, green beans <— totally your go-to-spring meal.

The best part of using a pesto is that you are actually using about 5 ingredients. Time saver! 

instant pot chicken pesto rice

If you are looking for more Instant Pot recipes, then click here – 

Cilantro lime rice

Chicken parmesan pasta

Thai curry soup with shrimp and sweet potato

 Instant Pot BBQ Pulled Chicken Sandwiches

Instant Pot Chicken Fried Rice

The best part about the Instant pot is the saute mode. 

  • Saute chicken, garlic, scallions and red pepper flakes in some oil

  • Add rice, chicken stock, pesto, green beans, salt and pepper

  • Set to rice mode

  • Eat when done

I love boneless, skinless chicken thighs for this recipe, since it adds additional flavor to the rice and ends up so moist and tender. But, you could totally use one to two chicken breasts, if thats what you have on hand. 

Green beans tends to loose its vibrant green and gets soft due to the pressure cooking which makes it perfect for picky eaters. 

instant pot chicken pesto rice
4.5 from 6 votes
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Instant Pot Chicken Pesto Rice

A super simple, easy, one pot meal! This Instant Pot chicken pesto rice is packed with flavor with bites of chicken, green beans, garlic and basil pesto. Perfect for busy weeknights. 

Course Main Course
Cuisine Italian
Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Author Maria Doss

Ingredients

  • 2 tablespoons olive oil
  • 1/2 to 3/4 pound boneless, skinless chicken thighs, about 2, cut into bite size pieces

Ingredients-1

Ingredients-2

  • 1 cup basmati rice
  • 1 and 1/2 cups chicken stock (I used 33% reduced sodium)
  • 10-15 green beans, chopped (optional)
  • 1/4 cup basil pesto
  • 1/2 to 3/4 teaspoon salt, refer notes
  • 1/4 teaspoon ground black pepper

Instructions

  1. Set Instant Pot to saute mode. When hot, add olive oil and then add chicken pieces in a single layer (you might have to snuggle it in depending on the size of your Instant pot). Cook for about 2 minutes, stir in garlic, scallions and red pepper flakes. Cook for another minute, stirring occasionally. 

  2. Add all Ingredients-2, stir very well to mix all ingredients thoroghly. 

    Cover and lock lid (making sure valve is set to sealing), set to rice mode and let cook ( mine took 12 minutes). When it is done, let it be in warm mode for 10 minutes. 

  3. Uncover and serve hot. Great even at room temperature which makes it perfect for lunch box.

Recipe Notes

I love boneless, skinless chicken thighs for this recipe, since it adds additional flavor to the rice and ends up so moist and tender. But, you could totally use one or two chicken breasts, if thats what you have on hand. 

Salt depends on the type of chicken stock that you are using and your taste preference. I used 33% less sodium chicken stock and used 1/2 + 1/8 teaspoon salt. You might have to increase salt if using regular sodium chicken stock.

I used Kirkland basil pesto from Costco.  

 

If you’ll love this Instant Pot chicken pesto rice recipe or make it yourselves, please let me know. Please rate, leave a comment or tag #kitchenathoskins on Instagram. I’d love to see your creation!

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8 Comments

  1. Ok i have questions!!
    Rice mode— so mine defaults to low pressure. Is that what you’re cooking yours on?
    Second question: you say if you use regular chicken broth with more sodium that I might need more salt. Wait what? Did I read that incorrectly?
    Thank you! Looking forward to trying this tonight!

    1. First question – Yes, mine defaults to low pressure as well.
      Second question – If you use normal broth, then you will have to reduce the salt (I used 1/2 + 1/8 teaspoon salt for 33% less sodium broth. So, if you are using regular sodium, then I would probably go with 1/4 teaspoon salt. Since, it is always possible to sprinkle additional salt than making it too salty.
      Hope it helps:)

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