4Tablespoonswaterto mix with the corn starch to make a slurry
Place the chicken breasts into the Instant Pot pot.
Pour in 1 cup of chicken broth.
Sprinkle 1.5 teaspoons of Italian seasoning on to the chicken. It's ok if it doesn't evenly coat the chicken.
Spread 1.5 teaspoons of minced garlic on to chicken. It's ok if it's not evenly spread out.
Add ¼ teaspoon of salt and a ¼ teaspoon of pepper.
Close the lid and move valve to "seal."
Cook on high pressure for 7 minutes.
When timer beeps, naturally release pressure for 5 minutes.
After 5 minutes, quick release remaining pressure and carefully open lid.
Remove chicken from pot using tongs. Set chicken aside.
Turn Instant Pot on "saute" high for 15 minutes.
Pour in ½ cup diced red peppers and stir.
Pour in ½ cup of heavy cream.
Add in 1.5 tablespoons of pesto.
Make corn starch slurry by combining 1.5 tablespoons of corn starch with 2 tablespoons of water. I like to add the ingredients to a small mason jar and then shake it like crazy! Comes out lump free every time! :)
Pour in corn starch slurry and stir.
Allow sauce to sauté for about 5 minutes. Be sure to stir regularly.
Once sauce has achieved desired thickness, add chicken back in or serve by pouring gravy over chicken.
Serve with your favorite side dishes. We really like to serve with pasta! After the pasta is cooked, I'll usually add it into the sauce with the chicken right in the pot. All of the pasta gets coated in the creamy delicious goodness! Yum!!!