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.
Servings: 4 - 6
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
*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.
Nutrition
Calories: 342kcal
