Creamy Instant Pot Sun-Dried Tomato Chicken Recipe

This creamy Instant Pot sun-dried tomato chicken recipe gives you a complete dinner for four in about 30 to 35 minutes. Boneless chicken breasts or thighs are browned first, pressure-cooked for 8 minutes with garlic, sun-dried tomatoes, and chicken broth, then finished with heavy cream, Parmesan, and fresh spinach.

Every bite is tender, savory, and rich without being complicated. The sauce combines sweet-tart sun-dried tomatoes, fragrant Italian seasoning, nutty Parmesan, and velvety cream, making this an ideal weeknight meal when you want something comforting from the pressure cooker.

Why You’ll Love This Recipe

This is the kind of dinner that tastes as though it took far more effort than it actually did. The Instant Pot handles the main cooking while the final cream sauce comes together in the same pot, so the meal remains practical for a busy evening.

Browned chicken adds savory flavor before pressure cooking, while the broth loosens the caramelized bits left on the bottom. Sun-dried tomatoes bring concentrated tomato flavor and a pleasant chewy texture, and fresh spinach adds color and freshness to the rich sauce.

You can use boneless, skinless chicken breasts or thighs, depending on your preference. Breasts offer a leaner, clean-cut presentation, while thighs are especially juicy and forgiving.

If you enjoy pressure-cooker comfort food, you may also like this Instant Pot beef stew for another hearty dinner idea.

Ingredients You’ll Need

The ingredient list is short, but each item has an important role. Start with 1 1/2 pounds of boneless, skinless chicken breasts or thighs, then season them with 3/4 teaspoon of the kosher salt, black pepper, and Italian seasoning before browning.

• Chicken: Choose evenly sized pieces so they cook at the same rate.
• Aromatics: Three minced garlic cloves provide a fragrant base.
• Sun-dried tomatoes: Use 1/2 cup chopped tomatoes. Drain oil-packed tomatoes first so the sauce does not become excessively oily.
• Liquid: One cup of low-sodium chicken broth supplies the steam needed for pressure cooking and helps deglaze the pot.
• Creamy finish: Half a cup each of heavy cream and finely grated Parmesan create the smooth sauce.
• Greens: Two cups of baby spinach wilt quickly at the end.

Keep the remaining 1/4 teaspoon of kosher salt for final seasoning. Since Parmesan and sun-dried tomatoes can both be salty, tasting the finished sauce before adding more seasoning is the best approach.

For another chicken-centered meal with a different texture, take a look at this chicken salad bowl when you want something fresh and filling.

How to Make It Step-by-Step

Step 1: Pat the chicken completely dry with paper towels, which helps it brown instead of steam. Season both sides with about 3/4 teaspoon kosher salt, the black pepper, and Italian seasoning, pressing the herbs gently into the meat.

Step 2: Select Sauté on the Instant Pot and add the olive oil. Once the oil is hot, brown the chicken for roughly 2 minutes per side; work in batches if needed, because crowded chicken will not develop as much color.

Step 3: Transfer the browned chicken to a plate, leaving the flavorful oil in the pot. Add the garlic and chopped sun-dried tomatoes, then sauté for about 30 seconds, just until the garlic smells fragrant.

Step 4: Pour in the chicken broth and immediately scrape the bottom of the pot with a wooden spoon or silicone spatula. Deglazing thoroughly is important because it lifts the browned bits into the sauce and helps prevent a burn warning during pressure cooking.

Step 5: Return the chicken and any juices from the plate to the pot. Lock the lid, set the valve to sealing, and cook on High Pressure for 8 minutes.

Step 6: When the cooking time ends, let the pressure release naturally for 5 minutes. Carefully perform a quick release afterward, keeping your hands and face away from the steam, then open the lid when the pin drops.

Step 7: Transfer the chicken to a clean plate so the sauce can be finished without overcooking the meat. Select Sauté again, then stir in the heavy cream and finely grated Parmesan.

Step 8: Simmer the sauce gently for 2 to 4 minutes, stirring often, until the Parmesan melts and the mixture thickens slightly. Avoid a hard boil, since gentle heat gives the cream sauce a smoother texture.

Step 9: Stir in the baby spinach and cook for 1 to 2 minutes, just until the leaves wilt. Taste the sauce and adjust it with the remaining salt and additional black pepper only if needed.

Step 10: Return the chicken to the pot and spoon the sauce over each piece. Finish with the optional chopped parsley, then serve while the sauce is warm and glossy.

Pro Tips for the Best Instant Pot Chicken

The most important technique is to keep dairy out of the pressure-cooking stage. Heavy cream and Parmesan can scorch, separate, or contribute to a burn warning when added before pressure cooking, so stir them in only after the chicken is done.

Do not skip the deglazing step. Even if the bottom appears clean, scrape it carefully after adding the broth, paying special attention to any dark spots around the edges.

Finely grated Parmesan melts much more readily than thick shreds or large chunks. Add it gradually while stirring so it blends into the cream instead of gathering in clumps.

If your sauce is thinner than you prefer, leave the chicken on the plate and simmer the sauce briefly on Sauté before adding the spinach. The spinach contributes a little moisture, so thickening the sauce first gives you better control.

For serving inspiration, this tomato pie recipe offers a lovely tomato-forward side option for a larger dinner spread.

What to Serve With Creamy Chicken

This chicken is satisfying with simple sides that can catch every drop of sauce. Spoon it over steamed rice, pasta, mashed potatoes, or a small portion of polenta for a cozy plate.

• Crusty bread for dipping into the Parmesan cream sauce.
• Steamed green beans or roasted broccoli for a fresh vegetable side.
• Simple pasta tossed with a little olive oil when you want a more substantial dinner.
• A crisp green salad to balance the richness of the cream.

Because the sauce is flavorful, the best side dishes are lightly seasoned. A squeeze of lemon over a green vegetable or salad can also provide a bright contrast without changing the character of the main dish.

For a party-friendly chicken option on another night, serve this Buffalo chicken dip with vegetables, crackers, or toasted bread.

Storage and Reheating

Let leftovers cool slightly, then transfer the chicken and sauce to an airtight container and refrigerate them promptly. Reheat gently in a saucepan over low to medium heat, stirring the sauce often so the cream stays smooth.

If the sauce thickens in the refrigerator, loosen it with a small splash of chicken broth or cream while reheating. Avoid boiling the leftovers, as high heat can cause the dairy sauce to separate.

Store the chicken and sauce together for the best flavor, and add a fresh sprinkle of parsley after reheating. The spinach may soften further, but the sun-dried tomato and Parmesan flavors remain wonderfully rich.

For a crunchy chicken dinner comparison, try this crispy chicken cutlet recipe when you are in the mood for a completely different style of meal.

Creamy Instant Pot Sun-Dried Tomato Chicken

Tender chicken, sun-dried tomatoes, garlic, spinach, cream, and Parmesan come together in a rich Instant Pot dinner for four. The sauce is made after pressure cooking for a smooth finish and a lower risk of scorching.

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Prep Time 10 minutes mins

Cook Time 8 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

Chicken and Seasoning

• 1 1/2 lb Boneless, skinless chicken breasts or thighs
• 1 tsp Kosher salt, divided
• 1/2 tsp Black pepper
• 1 tsp Italian seasoning

Sauce and Vegetables

• 1 tbsp Olive oil
• 3 cloves Garlic, minced
• 1/2 cup Sun-dried tomatoes, chopped and drained if oil-packed
• 1 cup Low-sodium chicken broth

Finishing Ingredients

• 1/2 cup Heavy cream
• 1/2 cup Finely grated Parmesan cheese
• 2 cups Fresh baby spinach
• 1 tbsp Fresh parsley, chopped, optional

Method

 

Step-by-Step

1. Pat the chicken dry. Season both sides with about 3/4 teaspoon of the kosher salt, the black pepper, and Italian seasoning.
2. Select Sauté on the Instant Pot and add the olive oil. Brown the chicken for roughly 2 minutes per side, working in batches if necessary; it does not need to be cooked through.
3. Transfer the chicken to a plate. Add the minced garlic and chopped sun-dried tomatoes to the pot and sauté for about 30 seconds.
4. Pour in the chicken broth and scrape the browned bits from the bottom of the pot. Return the chicken and its juices to the pot.
5. Seal the lid and cook on High Pressure for 8 minutes. Allow a 5-minute natural release, then carefully perform a quick release.
6. Move the chicken to a plate. Select Sauté again, stir in the heavy cream and Parmesan, and simmer gently for 2 to 4 minutes until the sauce thickens.
7. Stir in the spinach for 1 to 2 minutes, until wilted. Taste and adjust the remaining salt and pepper, return the chicken to the sauce, and garnish with parsley.

Notes

Add the cream and Parmesan only after pressure cooking to help prevent scorching, separation, or a burn warning. Drain oil-packed sun-dried tomatoes before chopping, deglaze thoroughly, and use finely grated Parmesan for the smoothest sauce.

Final Thoughts

Creamy Instant Pot sun-dried tomato chicken is a dependable dinner with restaurant-style flavor and a straightforward cooking process. Browning the chicken, deglazing the pot, and adding the dairy at the end are the small details that make the finished sauce rich, smooth, and reliable.

Serve the tender chicken with rice, pasta, potatoes, crusty bread, or a crisp salad, and spoon plenty of the spinach-flecked sauce over the top. With only about 10 minutes of preparation and 8 minutes under pressure, this recipe belongs in your regular weeknight rotation.

Remember to taste before adding the final salt, especially when using salty sun-dried tomatoes or Parmesan. Garnish with parsley just before serving, and enjoy a warm, comforting dinner made in one pot.