Weekday Meal-Prep Pesto Chicken & Veggies
This easy pressure cooker pesto chicken is a flavorful all-in-one weeknight meal packed with juicy chicken, vibrant veggies, and herbaceous pesto for effortless meal prep.
Equipment
- 1 Pressure cooker or Instant Pot with lid
- 1 Wooden spoon or spatula for stirring
- 4 Food storage containers
Ingredients
Main ingredients
- 2 tablespoon Olive oil
- 4 Boneless, skinless chicken thighs
- Salt to taste
- Black pepper to taste
- 1 lb Fresh green beans 455 grams
- 2 cups Cherry tomatoes halved (~400 grams)
- ½ cup Basil pesto 115 grams
- ½ cup Water or broth
Instructions
Instructions
- Heat olive oil in pressure cooker using sauté mode until shimmering.
- Season chicken thighs with salt and pepper, then sear approximately 3–4 minutes per side until golden brown. Remove and set aside.
- Add green beans to the cooker and sauté for a couple of minutes until just starting to soften.
- Return chicken to pot, add halved cherry tomatoes and pour in ½ cup of water or broth.
- Close and lock the pressure cooker lid, cook on high pressure for 8 minutes.
- Allow natural release for 5 minutes, then carefully release remaining pressure.
- Open lid and stir in basil pesto until everything is evenly coated.
- Serve immediately or divide into containers for meal prep.
Notes
Cool completely before sealing in containers. Keeps up to 4 days in the fridge or freeze portions for later meals. Reheat with splash of water to revive veggies.