Creamy Italian Pesto Instant Pot Chicken Breasts KETO

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 253.7
  • Total Fat: 15.0 g
  • Cholesterol: 63.2 mg
  • Sodium: 1,556.6 mg
  • Total Carbs: 12.0 g
  • Dietary Fiber: 0.2 g
  • Protein: 16.9 g

View full nutritional breakdown of Creamy Italian Pesto Instant Pot Chicken Breasts KETO calories by ingredient
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Number of Servings: 4


    4 serving Chicken, Perdue Chicken breasts
    1 cup Bone Broth Chicken
    1 tsp Garlic, minced, jar, great value, 1 tsp/1 clove (by LINLU00)
    1 tsp Spices - Olde Thomspon Italian Seasoning (by OO7GENIE)
    1 tsp Salt
    .25 tsp Pepper, black
    .33 cup, fluid (yields 2 cups whip Heavy Whipping Cream
    .08 tbsp Xanthum Gum - Bob's Red Mills (1TB,9g) .083 =.25ts (by CORLISSTRIEDIT)
    3 tbsp Aldi basil pesto


Place chicken breasts in the bottom of the Instant Pot. Add broth and sprinkle with garlic, Italian seasoning, salt and pepper.
Place lid on the Instant Pot and turn valve to sealing. Select Manual, high pressure (the default), and set the timer to 8 (12, if frozen) minutes.
Once the cook time is over, turn the Instant Pot off and let pressure release naturally for 5 minutes, then do a quick release and open the lid.

Remove the chicken breasts and place on a cutting board or serving platter, cut into bite sized pieces. Turn the Instant Pot to saute.
Add cream, xanthum gum and pesto to the pot. Whisk and cook for 3-4 minutes, until thickened. Add chicken back to the sauce or serve with over zoodles or spaghetti squash with a sprinkle of parmesan cheese.

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user MFPRINCESS.

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