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Instant Pot Creamy Italian Chicken Breasts

Instant Pot Creamy Italian Chicken Breasts

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 under 30 minutes.

Course Dinner
Cuisine Italian
Keyword Pressure cooker creamy italian chicken breasts recipe
Prep Time 10 minutes
Cook Time 7 minutes
Pressure Building & Release 10 minutes
Total Time 27 minutes
Servings 4 - 6
Calories 342 kcal
Author Sandy Clifton

Ingredients

  • 3-4 Chicken Breasts*
  • 1½ cups Chicken Broth, low sodium
  • 4 cloves Garlic, pressed or finely minced
  • 2 teaspoons Italian Seasoning
  • 1 teaspoon Kosher Salt (or ½ 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.)
  • 2½ 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

  1. Place the chicken breasts in the pressure cooker pot.

  2. Add the chicken broth, then add the garlic, Italian seasoning, salt, pepper, and garlic powder.

  3. Place the lid on the pot and turn the steam release knob to the Sealing position.

  4. 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.

  5. 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.

  6. Remove the chicken to a plate and set aside.

  7. Dissolve the corn starch in the heavy cream.

  8. 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.

  9. Stir in the pesto, then add the roasted red peppers, basil, and bacon. Stir.

  10. Slice the chicken breasts and add them back into the sauce.

  11. Serve immediately over noodles, rice, potatoes, or cauliflower rice. Garnish as desired.

Recipe Notes

*Chicken Tenders can be used.

  • 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.