Instant Pot Chicken Basil Pesto and Veggies

• Gluten free
• Paleo

• Meat

  • 1 1/2 lb Chicken thighs

• Produce

  • 1 lb Asparagus
  • 2 cup Cherry tomatoes, yellow and red
  • 1/2 cup Parsley, fresh
  • 2/3 cup Sun dried tomatoes

• Canned Goods

  • 1/2 cup Chicken broth

• Condiments

  • 1 cup Basil pesto

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on reviewsbypink.com

Ingredients

• 2 tablespoons olive oil
• 1½ pound chicken thighs, boneless and skinless, sliced into strips
• ⅔ cup sun-dried tomatoes, drained of oil, chopped
• 1 pound asparagus, ends trimmed, cut in half, if large
• 1 cup basil pesto
• 2 cup cherry tomatoes, yellow and red, halved
• ½ cup of fresh chopped parsley
• ½ cup of chicken broth

Directions

• Add oil to the pot and press saute
• Put in chicken and brown about 5 minutes
• Add all other ingredients except the cherry tomatoes and stir
• Press manual for 15 minutes and qr
• Remove the lid and add the cherry tomatoes and stir
• Replace lid and cook on manual for another 5 minutes and again quick release