KETO INSTANT POT RECIPE: Almond Pesto Chicken
I typically make pesto with almonds instead of pine nuts because I always have almonds stocked in my pantry- plus they’re a lot more affordable than pine nuts. When pulsed in a food processor with fresh basil, olive oil, and Parmesan, you get a delicious pesto that’s packed with healthy fats. This pesto pairs nicely with chicken and asparagus, but it’s delicious with just about anything- try it as a sauce for veggie noodles or spoon a little over fish for an instant burst of flavor.
Serves 4
Active prep: 15 minutes
Cook time: 8 minutes
INGREDIENTS
5 tbsp olive oil
2 cups sliced button mushrooms
1lb asparagus, trimmed and cut into 2” pieces
4 bone-in, skin-on chicken thighs (about 1.5lbs)
Salt and pepper
1/4 cup chicken broth
1 cup packed fresh basil leaves
2 tbsp slivered almonds
1 clove garlic, peeled but whole
1/4 cup grated Parmesan cheese
DIRECTIONS
Select SAUTÈ on the Instant Pot. When the pot is hot, add 1 tbsp of the olive oil. Add the mushrooms and cook for 1 minute. Add the asparagus and cook, stirring frequently, until the mushrooms are tender, about 4 minutes. Remove the vegetables from the pot and set aside.
Add 1 tbsp of the olive oil to the pot. Sprinkle the chicken with salt and pepper. Cook the chicken until browned on both sides, about 3 minutes per side. Add the broth and use a spatula to scrape up any browned bits from the bottom of the pot. Select CANCEL.
Secure the lid on the pot and close the pressure-release valve. Set the pot to HIGH pressure for 8 minutes. At the end of the cooking time, use a natural release to depressurize.
Meanwhile, in a food processor, combine the basil, almonds, and garlic and pulse to coarsely chop. Add the remaining 3 tbsp of olive oil and process until almost smooth. Stir in the Parmesan. Season to taste with salt and pepper.
Remove the chicken from the pot along with oil but 2 tbsp of the cooking liquid. Select SAUTÈ. Add 1 tsp pesto and the mushroom-asparagus mixture to the reserved cooking liquid in the pot and toss. Spread the remaining pesto on top of the chicken and place on top of the vegetables in the pot. Cover with the lid and heat for 1 minute. Select CANCEL.
Serve the chicken over the asparagus and mushrooms with sauce over the top.
Calories: 555, Fat: 44g, Protein: 35g, Total Carbs: 7g, Fiber: 3g, Net Carbs: 4g
Here are some other delicious keto chicken recipes.
Click on the photo to link to recipe.
