Creamy Italian Instant Pot Chicken Breasts


  • 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
  • 1/3 cup heavy cream (see notes above)
  • 1 ½ tablespoons corn starch
Creamy Italian Instant Pot Chicken Breasts


  • Whisk together the broth, roasted red peppers, pesto, garlic, Italian seasoning, salt and pepper. Set aside.
  • (OPTIONAL) Turn the Instant Pot to saute. When it reads "hot", drizzle oil in the bottom. Sear the chicken breasts on each side for 2 minutes until light golden brown. This step is optional but does add flavor. Be careful not to overcook!
  • Place the chicken on the trivet (again, optional! You can also cook it right in the sauce) and add the sauce.
  • Place lid on the Instant Pot and turn valve to sealing. Select Manual, high pressure (the default), and set the timer to 6 minutes. The pressure cooker will take about 10 minutes to build pressure and begin counting down. *If you did not sear the chicken, add 2-3 minutes. For frozen chicken, add 4-5 minutes.
  • Once the cook time is over, turn the Instant Pot off and let pressure release naturally for 10 minutes, then do a quick release and open the lid.
  • Remove the chicken breasts and place on a cutting board or serving platter. Turn the Instant Pot to saute. (OPTIONAL: strain the broth if there is fat left over)
  • Stir together cream and corn starch and add to the pot. Whisk and cook for 3-4 minutes, until thickened. Add chicken back to the sauce or serve with the sauce over top if desired.

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