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Instant Pot Creamy Italian Chicken Breasts are a very delicious and easy to make. This is an Instant Pot dump and start recipe that is ready in about 30 minutes. This super flavorful pressure cooker creamy Italian chicken breasts recipe is family friendly and so tasty over pasta.
Originally published on 2/17/2020
Chicken Breasts in the Instant Pot
People are always looking for ways to cook chicken breasts in the Instant Pot. This pressure cooker chicken breast recipe is so tasty and simple to prepare.
What I like About This Recipe:
- The flavor is amazing.
- It makes a good amount of the creamy sauce. Plenty for pasta.
- The ingredients are easy to find, normal things.
- It is a “dump and start” recipe.
What is a Dump and Start Recipe?
An Instant Pot dump and start recipe is one where you don’t have to use the sauté setting to cook anything before pressure cooking.
Can I Use Chicken Tenders?
Yes. Since they are smaller and thinner, they will require a reduced cook time.
Can I use Frozen Chicken Breasts?
Yes you can, with a few notes:
• Try not to overlap the pieces as those areas may still be raw.
• You will want to give the chicken a little more Natural Release Time. Just a couple of minutes.
• Also, since the frozen chicken gives off water, you may want to use about 1/4 cup less broth initially.
Slice the reserved chicken breasts crossways. Instant Pot chicken breasts should slice well, with minimal shredding.
Add the sliced chicken breasts back into the sauce. Serve over pasta, potatoes, rice, or cauliflower rice.
Instant Pot White Chicken Chili
Instant Pot Creamy Lemon Chicken
Instant Pot Mississippi Chicken
Instant Pot Whole Chicken
If you make this delicious pressure cooker Chicken Breasts recipe, please leave a comment with a star rating below. I would like to know how you liked it!
Instant Pot Creamy Italian Chicken Breasts
Equipment
- 6 qt Electric Pressure Cooker
Ingredients
- 3-4 Chicken Breasts*
- 1½ cups Chicken Broth, low sodium
- 4 cloves Garlic, pressed or finely minced
- 2 teaspoons Italian Seasoning
- ½ teaspoon Kosher Salt (or ¼ tsp table salt)
- ½ teaspoon Pepper
- 1 teaspoon Garlic Powder
- ¾ cup Heavy Cream
- 3 teaspoons Pesto, (made with basil, garlic, pine nuts, parmesan, olive oil. Found in the refrigerated section of store.)
- 2 ½ Tablespoons Corn Starch
- ½ cup Chopped Roasted Red Peppers
- ¼ cup Chopped Fresh Basil
- ⅓ cup Chopped Cooked Bacon (or real bacon bits), optional
Garnish
- Grated Parmesan
- Chopped Basil Leaves
Instructions
- Place the chicken breasts in the pressure cooker pot.
- Add the chicken broth, then add the garlic, Italian seasoning, salt, pepper, and garlic powder.
- Place the lid on the pot and turn the steam release knob to the Sealing position.
- Press the Pressure Cook/Manual button, then the +/- button to select 7 minutes. If using smaller, thin breasts, reduce time to 6 minutes. Larger breasts 8 minutes. High Pressure.
- When the cook cycle is finished, let the pot sit undisturbed for a 5 minute Natural Release. Then turn the knob to Venting and release the remaining pressure.
- Remove the chicken to a plate and set aside.
- Dissolve the corn starch in the heavy cream.
- Turn on the Sauté setting and when the sauce starts simmering, stir the corn starch slurry into it. Stir frequently until the sauce thickens. Then turn off the pot.
- Stir in the pesto, then add the roasted red peppers, basil, and bacon. Stir.
- Slice the chicken breasts and add them back into the sauce.
- Serve immediately over noodles, rice, potatoes, or cauliflower rice. Garnish as desired.
Notes
-
For fresh chicken tenders, cook for 3 minutes followed by a 6 minute NPR.
-
For frozen chicken tenders, cook for 6 minutes followed by a 6 minute NPR.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This sounds delicious but I’m on a low saturated fat diet. I know it won’t be as tasty, but do you think the taste would be ruined if I used skim milk and a tablespoon or so of cornstarch? Thank you!
I think it will still taste great! Add the cornstarch at the end.
I am a widower by myself and i need recipes for only one person. I don’t mind a few left overs but not what most recipes call for. Were can I get these.
Hi Bob, I understand. Most of my recipes can be cut in half. If you have questions about a particular recipe, please let me know.
i messed this up so much, it was still delicious and the kids loved it.
Can you use boneless chicken thighs instead of breasts?
Yes you can
Sandy:
I’m not a big fan of chicken breasts, I would like to substitute chicken thighs. Would I need to cook them longer?
Chris
Hi Chris, yes, they need more time depending on the size and if they have the bone in them. Most boneless thighs are pretty small, so the time should be the same. If you are concerned you can just let them naturally release a few minutes longer and they will still be cooking. Foe bone-in, I would cook them longer (again, depending on size), about 8-10 minutes longer. Keep in mind that if the skin is left on the sauce will have more grease, so maybe remove the skin,. But you can leave the bone in.
Can’t see the recipe.
It’s there. Try clicking on the jump to recipe button, or scroll down through the article.
Sandy,
Can the heat cream be replaced with no fat yogurt or no fat sour cream?
Yes, add after cooking.
Is this recipe designed for the instant pot mini?
No, but it will work in the 3 qt.
To use in 3 qt mini, what needs to be adjusted in this recipe? thank you
Just the amount. Time stays the same.
It worked fine in my mini (3 qt.).
This recipe for creamy Italian chicken breasts is the best instant pot recipe I have tried yet! Restaurant quality for sure!
I wasn’t too sure about a “dump” but everything turned out amazing! the chicken was tender and the pasta perfect! cream sauce just right and the flavor, oh my! delicious! I will definitely make this again in the near future.
Is there something I can replace with the pesto and roasted red peppers Since going to the store for 1 or 2 things now a days isn’t a good idea Thank you for all the recipes
Instead of pesto you can add another teaspoon of Italian seasoning. Just omit the red peppers, unless you have fresh bell peppers.
Excellent flavor. We really liked the sauce on the pasta.