Creamy Italian Instant Pot Chicken Breasts Recipe
This Creamy Italian Instant Pot Chicken Breasts recipe delivers tender, juicy chicken breasts cooked in a flavorful sauce of low sodium chicken broth, roasted red peppers, basil pesto, garlic, and Italian seasoning. Finished with a rich, creamy sauce thickened with heavy cream and corn starch, it’s a quick, one-pot meal perfect for any busy weeknight.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Instant Pot
- Cuisine: Italian
Ingredients
Chicken and Sauce
- 1 cup low sodium chicken broth
- 1/3 cup chopped roasted red peppers
- 1 tablespoon basil pesto
- 1 teaspoon minced garlic
- 1 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 boneless skinless chicken breasts
Cream Sauce Thickener
- 1/3 cup heavy cream
- 1 ½ tablespoons corn starch
Instructions
- Prepare the Sauce: In a bowl, whisk together the chicken broth, roasted red peppers, basil pesto, garlic, Italian seasoning, salt, and black pepper. Set this sauce mixture aside.
- Sear the Chicken (Optional): Turn the Instant Pot to the sauté setting. When it indicates ‘hot’, drizzle a little oil in the pot. Sear the chicken breasts for about 2 minutes on each side until they are lightly golden brown. This step adds flavor but should be done carefully to avoid overcooking the chicken.
- Add Chicken and Sauce: Place the chicken breasts on the trivet inside the Instant Pot (or directly in the sauce if you prefer). Pour the prepared sauce evenly over the chicken.
- Pressure Cook: Secure the lid of the Instant Pot and ensure the valve is set to sealing. Select the Manual setting on high pressure and set the timer to 6 minutes. The pressure will build in approximately 10 minutes before the countdown starts. If you skipped searing, increase cook time to 8-9 minutes. For frozen chicken, increase to 10-11 minutes.
- Pressure Release: When the cooking cycle ends, turn the Instant Pot off and allow the pressure to release naturally for 10 minutes. Then carefully perform a quick release to open the lid.
- Remove Chicken: Take out the chicken breasts and place them on a cutting board or serving dish. Optionally, strain the cooking liquid to remove any excess fat.
- Make Cream Sauce: Mix the heavy cream and corn starch together until smooth. Turn the Instant Pot back to sauté and whisk the cream mixture into the remaining liquid. Cook for 3-4 minutes until the sauce thickens.
- Serve: Add the chicken back into the creamy sauce or serve the sauce spooned over the chicken as desired.
Notes
- If you desire extra sauce for serving over pasta, potatoes, or rice, consider doubling the sauce ingredients.
- Straining the broth after cooking is optional but helps remove any excess fat.
- Always check the internal temperature of the chicken; it should reach 165ºF for safe consumption.
- You can substitute lighter cream or evaporated milk for heavy cream; higher fat cream will yield a richer sauce.
- Add vegetables like mushrooms, zucchini, or broccoli to the Instant Pot to make this a complete one-pot meal.
- Store leftovers in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. Reheat thawed leftovers gently on the stove.
