Ingredients
1 jar (15 ounces) Alfredo sauce with mushrooms1/2 cup prepared pesto1 tablespoon canola oil1-1/2 pounds boneless skinless chicken breasts, cubed1/2 teaspoon salt1/2 teaspoon pepper1/2 cup chopped onion8 ounces whole cremini mushrooms, quartered1 package (10 ounces) frozen broccoli spears1 package (10 ounces) frozen riced cauliflowerOptional: Shredded Parmesan and fresh basil leaves
Preparation
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.
