Introduction
This delicious Instant Pot chicken dish is bursting with flavor, thanks to the combination of sun-dried tomatoes, garlic, and creamy Parmesan sauce. It’s not just simple to prepare; it also requires minimal cleanup, making it perfect for busy weeknights or special occasions. This recipe highlights tender chicken breasts cooked to perfection and enveloped in a rich, savory sauce that will impress your family or guests.
Ingredients
4 boneless, skinless chicken breasts
1 teaspoon Italian seasoning
Kosher salt and freshly ground black pepper, to taste
1 tablespoon unsalted butter
1 tablespoon olive oil
4 cloves garlic, minced
½ cup low-sodium chicken broth
1 cup heavy cream
8.5 ounces sun-dried tomatoes, drained and chopped
½ cup freshly grated Parmesan cheese
1 cup baby spinach, chopped
Fresh parsley or basil, optional for garnish
Prep Time
10 minutes
Cook Time, Total Time, Yield
Cook Time: 18 minutes
Total Time: 28 minutes
Yield: 4 servings
This recipe for Instant Pot chicken is not only a breeze to make but also delivers rich flavors that highlight the best of Italian cuisine. Serve it alongside pasta or rice for a complete meal everyone will love. Enjoy your cooking!
Detailed Directions and Instructions
Prepare the Chicken
Pat the chicken breasts dry using paper towels. Season both sides generously with Italian seasoning, kosher salt, and freshly ground black pepper to taste.
Brown the Chicken
Set your Instant Pot to Sauté mode. Once the pot is hot, add 1 tablespoon of unsalted butter and 1 tablespoon of olive oil. Carefully place the seasoned chicken breasts in the pot (you can cook them in batches if necessary), and sear them for about 2-3 minutes on each side until browned. Once done, remove the chicken and set it aside on a plate.
Sauté Garlic
Add 4 cloves of minced garlic to the same pot and sauté for approximately 30 seconds until it becomes fragrant. Be careful not to burn the garlic.
Deglaze the Pot
Pour in ½ cup of low-sodium chicken broth while scraping up any browned bits from the bottom of the pot with a wooden spoon. This will add flavor to your sauce. Turn off the Sauté function after deglazing.
Pressure Cook the Chicken
Return the browned chicken breasts to the pot. Secure the lid on the Instant Pot and set it to pressure cook on high for 4 minutes. After the cooking time is completed, allow for a natural pressure release for 10 minutes, then carefully release any remaining steam.
Prepare the Creamy Sauce
Once the chicken has been removed from the pot and set aside, switch the Instant Pot back to Sauté mode. Stir in 1 cup of heavy cream, 8.5 ounces of chopped sun-dried tomatoes, and ½ cup of freshly grated Parmesan cheese. Add 1 cup of chopped baby spinach, cooking and stirring until the spinach wilts and the cheese melts into a creamy sauce.
Combine and Serve
Turn off the Instant Pot and return the chicken to the pot. Spoon the creamy sauce generously over the chicken. Optionally, garnish with fresh parsley or basil before serving.
Notes
Chicken Sizes
Ensure the chicken breasts are of even thickness for uniform cooking. If they are thick, you may want to slice them in half horizontally.
Substitutions
You can use olive oil entirely instead of butter for a dairy-free option. For a lighter version, you may substitute heavy cream with half-and-half, though the sauce will be less rich.
Storage
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Serving Suggestions
This dish pairs well with pasta, rice, or a side of steamed vegetables to complement the creamy sauce.
Cook techniques
Seasoning the Chicken
Pat the chicken dry and evenly season both sides with Italian seasoning, kosher salt, and freshly ground black pepper to enhance the flavor.
Sautéing
Use the Sauté mode on the Instant Pot to heat a combination of unsalted butter and olive oil. Add the chicken and cook until browned on both sides, about 2-3 minutes each, ensuring a nice sear.
Deglazing
After sautéing the garlic, pour in low-sodium chicken broth to deglaze the pot. Scrape up any browned bits from the bottom to incorporate that flavor into the dish.
Pressure Cooking
Return the chicken to the pot, secure the lid, and pressure cook on high for 4 minutes. Allow a natural release for 10 minutes before releasing any remaining pressure for optimal tenderness.
Making the Sauce
Switch back to Sauté mode to stir in heavy cream, sun-dried tomatoes, Parmesan cheese, and chopped spinach. Continue to cook and stir until the spinach wilts and the cheese melts, creating a rich sauce.
Plating
After adding the chicken back to the pot and spooning the sauce over it, consider garnishing with freshly chopped parsley or basil to enhance presentation.
FAQ
Can I use bone-in chicken breasts instead of boneless?
Bone-in chicken breasts may require a longer cooking time in the Instant Pot, so adjust accordingly.
What can I substitute for heavy cream?
You can use half-and-half, whole milk, or a dairy-free cream alternative, but the sauce may vary in richness and thickness.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave.
Can I add vegetables to this recipe?
Yes, feel free to add other vegetables such as bell peppers, mushrooms, or zucchini. Just adjust the cooking time accordingly.
Is it possible to make this dish dairy-free?
Yes, you can use coconut cream or a dairy-free cheese alternative to make it dairy-free, while still maintaining a creamy texture.
Conclusion
This creamy sun-dried tomato chicken dish is a delightful blend of flavors that elevates simple chicken breasts into a gourmet meal. The combination of savory garlic, rich cream, and tangy sun-dried tomatoes creates a satisfying sauce that perfectly complements the tender chicken. It’s a quick and easy recipe that can be prepared in your Instant Pot, making it ideal for busy weeknights or special occasions.
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