Step 1

Place the chicken breasts in the pressure cooker pot.

Step 2

Add the chicken broth, then add the garlic, Italian seasoning, salt, pepper, and garlic powder.

Step 3

Place the lid on the pot and turn the steam release knob to the Sealing position.

Step 4

Press the Pressure Cook/Manual button, then the +/- button to select 7 minutes. If using smaller, thin breasts, reduce time to 6 minutes. Larger breasts 8 minutes. High Pressure.

Step 5

When the cook cycle is finished, let the pot sit undisturbed for a 5 minute Natural Release. Then turn the knob to Venting and release the remaining pressure.

Step 6

Remove the chicken to a plate and set aside.

Step 7

Dissolve the corn starch in the heavy cream.

Step 8

Turn on the Sauté setting and when the sauce starts simmering, stir the corn starch slurry into it. Stir frequently until the sauce thickens. Then turn off the pot.

Step 9

Stir in the pesto, then add the roasted red peppers, basil, and bacon. Stir.

Step 10

Slice the chicken breasts and add them back into the sauce.

Step 11

Serve immediately over noodles, rice, potatoes, or cauliflower rice. Garnish as desired.