Instant Pot Marry Me Chicken
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.
Servings: 6
Ingredients
- 1 tablespoons extra virgin olive oil + more if needed
- 4-6 boneless, skinless chicken breasts trimmed of fat (about 6 ounces each)
- ½ teaspoon kosher salt + more to taste
- ½ teaspoon ground black pepper
- 1 tablespoon minced garlic
- 1 teaspoon Italian seasoning
- ¼ teaspoon crushed red pepper flakes
- ½ cup low-sodium chicken stock * use ¾ cup for an 8-quart model
- 1 (7oz) jar oil-packed sun-dried tomatoes drained and roughly chopped
- 1 cup heavy cream NO EXCEPTIONS
- ½ cup grated parmesan
- 2 cups baby spinach leaves optional
Instructions
- Turn the Instant Pot to sauté, add 1 tablespoons extra virgin olive oil to the inner pot, and heat for 1 minute. While the oil is heating, evenly season both sides of 4-6 boneless, skinless chicken breasts with ½ teaspoon kosher salt and ½ teaspoon ground 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 any remaining chicken breasts if needed.
- Add 1 tablespoon minced garlic, 1 teaspoon Italian seasoning, and ¼ teaspoon 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 ½ cup low-sodium chicken stock (*use ¾ cup for an 8-quart Instant Pot) 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 1 (7oz) jar oil-packed sun-dried tomatoes (drained), a pinch of salt, and 1 cup 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 sauté. Add in ½ cup grated parmesan and 2 cups baby spinach leaves and stir until the spinach is wilted and the sauce has thickened about 2-3 minutes. Hit cancel to turn off the sauté 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.
Nutrition
Calories: 351kcal | Carbohydrates: 4g | Protein: 37g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 149mg | Sodium: 929mg | Potassium: 699mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 1670IU | Vitamin C: 5mg | Calcium: 127mg | Iron: 1mg
