Instant Pot Pesto Chicken & Green Beans
GOD BLESS THE INSTANT POT
The year was 2017: we received the best possible wedding gift: An Instant Pot! Like many of us, I was initially intimidated by the Instant Pot so it sat in the closet for a month or so. But since familiarizing myself with the capabilities (i.e. watching YouTube vids) I can now say HOLY SH!T I'M HOOKED. If you don't have one yet, please consider this purchase because I foresee more Instant Pot recipes in the future.
I've mastered the most juicy and shreddable chicken breasts in the Instant Pot and they're done in about 20 minutes! No watching the stove, no flipping; just season your chicken, load it in with broth, then let it go.
Boiled eggs and steamed veggies are a cinch too. ...Is this the highlight of my late 20's? Perhaps! Hold on tight kids, at age 27, the best part of your day will be Black Mirror marathons and throwing chicken into the Instant Pot.
ENTER: 4 MEALS DONE IN 25 MINUTES
OK, I cheated on the pesto. If you want to make your own pesto, have at it! I did not this week. Instead, I’m using my favorite basil pesto by Mezzetta. This pesto is not only delicious; it’s made with the good stuff: extra virgin olive oil instead of canola or another cheap oil.
Pesto is fatty but I'm okay with that! I prefer a bit more fat in my diet because it's satiating enough to hold me over. Allowing myself some healthy fat (while staying within my macros) goes a long way to create a delicious, savory meal that I actually look forward to eating.
Best part about this meal: It’s done quick! Making it an excellent choice for those Sundays when you’re pressed for time. Start to finish, it takes about 25 minutes. More time for Sunday walks with doggo, visiting your mom, or Black Mirror marathons (a few of my faaaavorite things!)
PESTO CHICKEN & GREEN BEANS
in the Instant Pot
This shredded chicken dish takes just 25 minutes start to finish. I use Mezetta store-bought pesto, but feel free to make your own, if you prefer.
Course: Main Course
Servings: 4 meals
Calories: 415 cal
4 chicken breasts
6 oz basil pesto
1.5 cups chicken broth
2 cups water
2 pounds green beans
2 Tbsp lemon pepper seasoning
2 Tbsp olive oil
1 Tbsp garlic salt
Start with the Green Beans:
In a large bowl, combine raw green beans, lemon pepper seasoning, and 2 tbsp olive oil. Toss to coat evenly.
Place steamer rack inside the Instant Pot followed by 2 cups of water. Dump green beans inside and secure the lid. Make sure the steam release is locked. Press MANUAL, LOW PRESSURE for 2 minutes.
After the pressure cooker beeps, turn the steam knob to release the steam. Carefully unseal the lid. Divide green beans into 4 meal prep containers and set them aside.
For the Chicken:
Remove the steam rack and rinse out the pot. Next, season both sides of your chicken breasts with garlic salt. Pour 1 1/2 cups of chicken broth into the Instant Pot then arrange the chicken breasts inside.
Secure the lid and make sure the steam release is locked. Press POULTRY and (if necessary) adjust cook time to 15 minutes. After it beeps, release the steam and carefully unseal the lid.
Pull chicken breasts out of the Instant Pot and onto a sheet pan or plate. Use 2 forks to shred breasts against the grain. Spoon basil pesto onto the shredded chicken and coat evenly. Distribute shredded chicken to your 4 meal prep containers (weighing the chicken if you track macros).
Allow chicken to cool slightly before securing a lid on and storing meals the fridge up to 7 days.
Calories: 415 per meal
Carbs: 14 g
Fat: 16 g
Protein: 49 g
Sodium 905 mg