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Pressure Cooker Creamy Pesto Chicken Stew

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
  • Total Time
    Prep: 10 min. Cook: 10 min.
  • Makes
    6 servings


  • 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


  • 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.

Test Kitchen tips
  • If you can't find Alfredo sauce with mushrooms, regular Alfredo sauce is a great substitute.
  • Save prep time by asking your butcher to cut the chicken for you. Most are happy to do it and it doesn't cost extra.
  • Nutrition Facts
    1 cup: 530 calories, 31g fat (9g saturated fat), 138mg cholesterol, 1527mg sodium, 19g carbohydrate (8g sugars, 5g fiber), 44g protein.

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