PRESSURE COOKER CREAMY PESTO CHICKEN STEW

Pressure Cooker Creamy Pesto Chicken Stew image

I am a fan of thick stews and soups, so this dish is perfect! It's similar to a creamy broccoli soup. I replaced white rice with riced cauliflower for my low-carb-loving family. -Kim Banick, Turner, Oregon

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 6 servings

Number Of Ingredients 11

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Ingredients

1 jar (15 ounces) Alfredo sauce with mushrooms
1/2 cup prepared pesto
1 tablespoon canola oil
1-1/2 pounds boneless skinless chicken breasts, cubed
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup chopped onion
8 ounces whole cremini mushrooms, quartered
1 package (10 ounces) frozen broccoli spears
1 package (10 ounces) frozen riced cauliflower
Optional: Shredded Parmesan and fresh basil leaves

Steps:

Combine Alfredo sauce and pesto in medium-sized bowl. Set aside., Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add oil. When oil is hot, add chicken; season with salt and pepper. Cook and stir until lightly browned, 3-4 minutes. Add onion; cook and stir until tender, 2-3 minutes. Press cancel., Layer mushrooms, broccoli, cauliflower and reserved sauce in pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Let pressure release naturally for 3 minutes; quick-release any remaining pressure., Stir to combine. If desired, top with Parmesan and basil leaves.

Nutrition Facts : Calories 530 calories, Fat 31g fat (9g saturated fat), Cholesterol 138mg cholesterol, Sodium 1527mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 5g fiber), Protein 44g protein.