Go Back
Creamy Instant Pot Sun-Dried Tomato Chicken Recipe

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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 30 minutes
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.