Instant Pot Creamy Chicken Breasts Recipe2022-04-25
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 8m
- Ready In: 18m
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This information is per serving.
Saturated Fat13 g
Trans Fat0 g
Unsaturated Fat4 g
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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- 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
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.
Close the pot and lock the lid. Set the machine to cook at high pressure. Set the time to cook for 8 minutes.
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.
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.
Stir in grated cheese and heavy cream. Slice cooked chicken against the grain. Pour the sauce over. Serve hot.