1/2teaspoonXanthan Gumor 1 tablespoon cornstarch + 1/4 cup water made into a slurry
Place the chicken, onions, tomatoes, garlic, 1 tablespoon pesto, Italian seasoning, water, salt, and pepper in the inner liner of your Instant Pot or pressure cooker.
Cook for 5 minutes at high pressure. At the end of the cooking time, allow the pot to rest undisturbed for 10 minutes and then release any remaining pressure.
Remove the pieces of chicken and set aside.
Add the whipping cream and pesto to the vegetables in the pot. Using an immersion blender, purée until you have a smooth and creamy sauce. At this point, if you would like a thicker sauce, turn the Instant Pot to Sauté and when the sauce boils, add the Xanthan gum or cornstarch slurry and cook until the sauce has thickened (about 2-3 minutes).