Instant Pot Creamy Chicken Breasts Recipe
2022-04-25- Cuisine: American
- Course: Main Dish
- Skill Level: Beginner
-
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- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 8m
- Ready In: 18m
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(5 / 5)
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Nutritional Info
This information is per serving.
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Calories
381 -
Carbohydrates
9 g -
Cholesterol
144 mg -
Fat
23 g -
Fiber
1 g -
Protein
32 g -
Saturated Fat
13 g -
Serving Size
1 -
Sodium
459 mg -
Sugar
4 g -
Trans Fat
0 g -
Unsaturated Fat
4 g -
Potassium
841 mg
Instant pot creamy chicken breasts recipe. Learn how to cook yummy chicken breasts with creamy tomato sauce in an electric instant pot. I recommend to use Homemade Chicken Stock, to make this dish.
This recipe adapted from https://sweetpeasandsaffron.com/instant-pot-chicken-breasts-sun-dried-tomato-cream-sauce/
Instant Pot Creamy Chicken Breasts Recipe
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Ingredients
- 1 pound (480 g) boneless and skinless chicken breasts
- 1 cup (250 ml) chicken stock
- 1/3 cup (80 ml) sundried tomatoes, drained and finely chopped
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 2 cloves garlic, peeled and minced
- 1/2 cup grated Parmesan cheese
- 3/4 cup (180 ml) heavy cream
Method
Step 1
In a 6-quart (6 L) electric instant pot, combine chicken stock, drained tomatoes, basil, oregano, red pepper flakes, and minced garlic. Stir well. Add chicken breasts and toss well to coat.
Step 2
Close the pot and lock the lid. Set the machine to cook at high pressure. Set the time to cook for 8 minutes.
Step 3
Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid. Remove cooked chicken from the cooker and transfer to a cutting board.
Step 4
Switch the instant pot to the sauté mode. Simmer the cooking liquid, stirring occasionally, for a further 7 minutes or until the liquid reduced to 1/3 cup.
Step 5
Stir in grated cheese and heavy cream. Slice cooked chicken against the grain. Pour the sauce over. Serve hot.