Instant Pot Marry Me Chicken is made with a creamy sauce that is infused with parmesan cheese and sun-dried tomatoes. It is an incredibly easy recipe that delivers impressive results in just 30 minutes.
½cuplow-sodium chicken stock* use ¾ cup for an 8-quart model
1(7oz) jaroil-packed sun-dried tomatoesdrained and roughly chopped
1cupheavy cream NO EXCEPTIONS
½cupgrated parmesan
2cupsbaby spinach leavesoptional
Instructions
Turn the Instant Pot to saute, add 1 tablespoon of olive oil to the inner pot, and heat for 1 minute. While the oil is heating, evenly season both sides of the chicken breasts with 1 teaspoon of kosher salt and ½ teaspoon of black pepper.
Working in batches if needed, place the seasoned chicken in a single layer in the instant pot, and brown for 2 minutes per side, or until golden. Once browned, remove the chicken to a plate. Repeat the process with the remaining oil and chicken if needed.
Add minced garlic, Italian seasoning, and crushed red pepper flakes to the inner pot, and cook for 30 seconds or until fragrant. Hit cancel to turn off the pressure cooker.
Add the chicken stock and use a wooden spoon or spatula to scrape up any browned bits off the bottom of the inner pot.
Add the seared chicken back to the inner pot. Add in the sun-dried tomatoes, remaining ½ teaspoon kosher salt, and heavy cream.
Secure the lid and turn the knob to the sealed position. To set the cooking time, hit manual or pressure cook and set the cooking time for 5 minutes on high pressure.
Once the cooking time has elapsed, allow the pressure to release naturally for at least 10 minutes. After 10 minutes, you can opt to do a quick release of pressure (or allow pressure to release fully on its own).
Open the Instant Pot, and remove the chicken to a CLEAN platter.
Hit cancel to turn off the keep warm function, then hit saute. Add in the spinach and parmesan and stir until the spinach is wilted and the sauce has thickened about 2-3 minutes. Hit cancel to turn off the saute function.
Serve the sauce over the chicken with additional parmesan and basil if desired.
Video
Notes
Size of Instant Pot: For an 8-quart Instant Pot, use ¾ cup chicken stock. No changes need to be made for a 3-quart or 6-quart Instant Pot. Chicken Breasts: This recipe makes enough sauce for 6 average-sized chicken breasts. For the timing to work, I would use chicken breasts between 6 and 8 ounces in size. For larger chicken breasts, only use 4 breasts and cook for 7 minutes on high pressure. Sundried Tomatoes: If using dried tomatoes in a pouch, be sure to rehydrate them by soaking them in boiling water for at least 30 minutes before draining and using them in this recipe.