Turn your Instant Pot to Saute and add the olive oil, onion, bell peppers and salt. Saute for 3-4 minutes or until the vegetables are softened. Add the marinara, pesto and chicken. Cook thawed chicken on high pressure for 12 minutes. (Cook frozen chicken on high pressure for 20 minutes.) Turn the pressure valve to “Vent” to release all of the pressure.
Remove the chicken breasts from the pot and place on a plate or cutting board. Shred the chicken using two forks.
Remove ? cup of liquid from the pot, being careful to leave the vegetables. (Reserve the liquid for cooking rice or making soup.) Add the mushrooms to the vegetables and set to saute for 2-3 minutes until mushrooms are slightly softened. Return the shredded chicken to pot and stir until well combined.
Top a flatbread with Italian Chicken and shredded cheese.
Serve on a bed of rice or pasta.
Fill bell peppers with chicken and rice and top with cheese for stuffed peppers.
Add to a grilled cheese.
Make a soup with the Italian Chicken, mirepoix (chopped onion, celery and carrots), chicken broth, rice, garlice and a little more marinara.
Make a wrap filled with Italian chicken, lettuce, Italian dressing, cheese and tomatoes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1230g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 867 (51%)|
|Amt Per Serving||% DV|
|Total Fat 96.4g||128 %|
|Saturated Fat 51g||255 %|
|Monounsaturated Fat 32.9g|
|Polyunsanturated Fat 7.2g|
|Cholesterol 389.7mg||120 %|
|Sodium 1296.8mg||45 %|
|Potassium 3564.2mg||94 %|
|Total Carbohydrate 107.2g||32 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 105.8g|
|Protein 101.2g||145 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1693
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