Description
This Creamy Italian Instant Pot Chicken Breasts recipe delivers tender, juicy chicken breasts cooked to perfection in a flavorful Italian-inspired sauce. Using the Instant Pot makes this dish quick and easy, perfect for a busy weeknight dinner. The sauce combines low sodium chicken broth, roasted red peppers, basil pesto, garlic, and Italian seasoning, finished with a creamy touch of heavy cream thickened with cornstarch. Searing the chicken before pressure cooking is optional but adds a delightful golden brown flavor.
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 1/2 tablespoons corn starch
Instructions
- Prepare the Sauce: In a bowl, whisk together the chicken broth, chopped roasted red peppers, basil pesto, minced garlic, Italian seasoning, salt, and black pepper until well combined. Set this mixture aside for later use.
- Sear the Chicken (Optional): Turn the Instant Pot to the sauté setting. Once it reads "hot," drizzle a small amount of oil into the bottom and sear the chicken breasts for 2 minutes on each side until they develop a light golden brown color. This step is optional but adds depth of flavor. Be careful not to overcook during searing as they will continue cooking in the pressure cooker.
- Add Chicken and Sauce to Instant Pot: Place the seared chicken breasts on the trivet inside the Instant Pot. You may opt to skip the trivet and place the chicken directly into the sauce if desired. Pour the prepared sauce over the chicken.
- Pressure Cook: Secure the lid on the Instant Pot and set the valve to sealing. Select the Manual setting on high pressure, and set the timer for 6 minutes. The Instant Pot will take about 10 minutes to reach pressure before the countdown begins. If you skip searing, increase cook time by 2-3 minutes. For frozen chicken breasts, add 4-5 extra minutes of cooking time.
- Release Pressure: When the cooking time completes, turn off the Instant Pot and allow the pressure to release naturally for 10 minutes. Afterward, carefully perform a quick release to release any remaining pressure before opening the lid.
- Rest the Chicken: Remove the cooked chicken breasts from the Instant Pot and transfer to a cutting board or serving platter. Turn the Instant Pot back to sauté mode. Optionally, strain the remaining liquid to remove any fat.
- Prepare the Creamy Sauce: In a small bowl, mix the heavy cream and cornstarch until fully combined. Add this mixture to the liquid in the Instant Pot. Whisk continuously and cook for 3-4 minutes until the sauce thickens to a creamy consistency.
- Serve: Return the chicken breasts to the sauce in the Instant Pot to coat or serve the sauce spooned over the chicken on individual plates. Enjoy warm.
Notes
- For best results, use fresh chicken breasts that are similar in size to ensure even cooking.
- Searing the chicken is optional but recommended for enhanced flavor.
- You can cook the chicken directly in the sauce without using the trivet, though elevating it helps avoid a soggy bottom.
- Adjust cooking times if using frozen chicken breasts as specified.
- Heavy cream can be substituted with half-and-half for a lighter sauce, though it may be less rich.
- If the sauce is too thick, thin with a splash of additional chicken broth.
