Step 1

Spread a small amount of pesto on inside of butterflied chicken.  Add slices of tomato. Sprinkle with half the mozzarella cheese. Close chicken (will be "stuffed").

Step 2

Spread pesto on top of chicken.

Step 3

Spread any remainder pesto in bottom of Instant Pot.  Add water or chicken broth. Carefully place stuffed chicken in bottom of pot.

Step 4

Sprinkle parmesan cheese on top of chicken.

Step 5

Secure lid on Instant Pot. Flip vent to sealed.

Step 6

Cook on HIGH pressure for 7-8 minutes.  Once done do a quick release.

Step 7

Add cherry tomatoes on top and remaining mozzarella cheese.

Step 8

Close lid again.  Set vent to sealed.  Cook for an ADDITIONAL 2 minutes on HIGH pressure.  When done let natural release for 10 minutes.  The internal temperature of chicken needs to reach 165°F.

Step 9

Serve with noodles or spaghetti squash if desired.

Step 10

**Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4-5 servings fresh. If you are using more servings you may need to increase your cooking time.**