Instant Pot Chicken Pesto Roll-Ups

Have you discovered pesto chicken in the Instant Pot (get yours here: Chicken breast can be easy to dry out, but with this simple technique, you get perfect, moist chicken stuffed with cheese, juicy tomatoes and pesto sauce, all covered with a super-easy crunchy parmesan crumb topping. Molto bene!

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This family-pleasing dinner is ready in only 30 minutes, so it’s perfect for a weeknight or any night you want a healthy, delicious dinner. This pesto chicken tastes like fine dining with Tuscan flavors but they are so easy to make.

Cooking this dish in the Instant Pot not only makes it more moist and delicious, it’s also easier since you don’t have to fiddle with fussy toothpicks to keep the rolls together. This recipe nestles perfectly in the bottom of your 6 qt Instant Pot and removes easily without unravelling.

Pro Tip: For prettiest finished product, you want the smooth side of the chicken breast on the outside when you roll them up. For easiest rolling, try to pound the chicken in a roughly rectangular shape.

This family-pleasing dinner is ready in only 30 minutes!


  • 1/2 cup chicken broth
  • 2 lbs chicken breasts (about 4)
  • 1/4 cup jarred pesto
  • 2 oz mozzarella or provolone cheese
  • 1 medium tomato, thinly sliced
  • Kosher salt
  • Pepper
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 cup panko bread crumbs
  • 2 tbsp grated parmesan
  • 1/2 cup marinara sauce, warmed
  • 2 tbsp fresh basil, cut into ribbons, for garnish


  1. Pour chicken broth into the Instant Pot.
  2. Place chicken breasts, smooth side down, between two sheets of plastic wrap and pound to 1/4″ thickness.
  3. Spread pesto evenly over chicken breasts, followed by cheese and sliced tomatoes. Sprinkle with salt and pepper to taste.
  4. Roll up each chicken breast starting at one of the short ends. Place each chicken bundle seam side down in the Instant Pot, then secure the lid, making sure the vent is closed.
  5. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 5 minutes.
  6. When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
  7. Meanwhile, heat olive oil and butter in a nonstick skillet. When butter is melted, add panko, parmesan, 1/4 tsp salt and several grinds of pepper.
  8. Cook, stirring constantly, until crumbs turn golden brown, then remove from heat immediately and continue to stir for 30 seconds to avoid burning.
  9. When cooking cycle is complete, carefully remove the roll-ups from the pot, dip each in the skillet to coat the bottom with toasted crumbs, then place on individual serving plates.
  10. Sprinkle remaining toasted crumbs over the top of the roll-ups, drizzle with marinara and top with basil ribbons.

*The MANUAL and PRESSURE COOK buttons are interchangeable.