2 boneless skinless chicken breasts 1 cup low sodium chicken broth 1 teaspoon minced garlic 1 teaspoon Italian seasoning 1/4 teaspoon salt 1/4 teaspoon black pepper 1/3 cup heavy cream 1/3 cup roasted red peppers 1 1/2 tablespoons corn starch 1 tablespoon basil pesto

Place chicken breasts in the bottom of the Instant Pot. Add broth and sprinkle with garlic, Italian seasoning, salt and pepper. Place lid on the Instant Pot and turn valve to sealing. Select Manual, high pressure (the default), and set the timer to 8 minutes 9 12 minutes if chicken is frozen). The pressure cooker will take about 10 minutes to build pressure and begin counting down. Once the cook time is over, turn the Instant Pot off and let pressure release naturally for 5 minutes, then do a quick release and open the lid. Remove the chicken breasts and place on a cutting board or serving platter. Turn the Instant Pot to saute. (OPTIONAL: strain the broth if there is fat or unappetizing chunks left over) Stir together cream, red peppers, corn starch and pesto and add to the pot. Whisk and cook for 3-4 minutes, until thickened. Add chicken back to the sauce or serve with the sauce over top if desired.