Step 1

Place the chicken, onions, tomatoes, garlic, 1 tablespoon pesto, Italian seasoning, water, salt, and pepper in the inner liner of your Instant Pot or pressure cooker.

Step 2

Cook for 5 minutes at high pressure. At the end of the cooking time, allow the pot to rest undisturbed for 10 minutes and then release any remaining pressure.

Step 3

Remove the pieces of chicken and set aside.

Step 4

Add the whipping cream and pesto to the vegetables in the pot. Using an immersion blender, purée until you have a smooth and creamy sauce. At this point, if you would like a thicker sauce, turn the Instant Pot to Sauté and when the sauce boils, add the Xanthan gum or cornstarch slurry and cook until the sauce has thickened (about 2-3 minutes).

Step 5

Add the chicken to the sauce and serve.