There are recipes that taste like a celebration and recipes that feel like comfort. This Instant Pot Marry Me Chicken somehow manages both—luxuriously creamy, bright with sun-dried tomatoes, and perfectly seasoned. It’s the kind of dinner you’ll make on a weeknight when you want something special without spending hours in the kitchen. The pressure cooker does the heavy lifting, keeping the chicken tender and infusing every bite with garlicky, herby flavor. Serve it over pasta, rice, or mashed potatoes and watch it disappear.

Why this recipe works

This version leans on simple pantry staples and a short ingredient list that yields bold results. The garlic and Italian seasoning form a fragrant base, while crushed red pepper adds a hint of heat. Sun-dried tomatoes packed in oil contribute umami and richness, and heavy cream plus parmesan transform the cooking liquid into a silky sauce that clings to the chicken. Cooking in an Instant Pot seals in juices, cuts down on time, and gives you a restaurant-worthy meal with minimal fuss.

Ingredients

1 tablespoon 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 (7 oz) 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

Equipment

Instant Pot (6-quart or 8-quart; adjust stock to ¾ cup if using an 8-quart)
Tongs or spatula
Wooden spoon or silicone spatula
Sharp knife and cutting board
Measuring cups and spoons

Before you begin

Trim any visible fat from the chicken breasts and pat them dry with paper towels. This helps the chicken brown during the sauté step and prevents sogginess. Measure all ingredients so they’re ready when the Instant Pot calls for them.

Step-by-step instructions

Sear the chicken: Set the Instant Pot to the Sauté function and add 1 tablespoon extra virgin olive oil. When the oil shimmers, place 4-6 boneless, skinless chicken breasts in the pot in a single layer. Sear for 2 minutes on each side until lightly golden. Work in batches if needed and add more oil if the pot looks dry. Remove the chicken to a plate and set aside.
Season the chicken: Sprinkle the seared chicken breasts with ½ teaspoon kosher salt and ½ teaspoon ground black pepper. This seasons the meat before pressure cooking and ensures even flavor throughout.
Sauté the aromatics: Reduce the Sauté heat slightly if your Instant Pot has multiple settings. Add 1 tablespoon minced garlic to the pot and sauté for about 30–45 seconds, stirring constantly, until fragrant but not browned. Add 1 teaspoon Italian seasoning and ¼ teaspoon crushed red pepper flakes and stir to combine with the garlic for another 10–15 seconds.
Deglaze with stock: Pour in ½ cup low-sodium chicken stock (use ¾ cup if using an 8-quart model). Use a wooden spoon or spatula to scrape any browned bits from the bottom of the pot. This step prevents a burn notice and captures all the concentrated flavor from searing.
Add the sun-dried tomatoes: Stir in the drained, roughly chopped sun-dried tomatoes (1 jar, 7 oz oil-packed). Allow them to warm and release their tangy, slightly sweet flavor into the stock for about 30 seconds.
Return the chicken to the pot: Nestle the seasoned chicken breasts back into the Instant Pot on top of the tomato mixture. Make sure they sit in a single layer as much as possible for even cooking.
Pressure cook: Secure the lid and set the valve to Sealing. Choose the Manual/Pressure Cook option and set to High Pressure for 8 minutes. The cooking time is calibrated for average-sized, 6-ounce chicken breasts; adjust slightly if your breasts are significantly larger or smaller.
Natural release: When the cook time finishes, allow the Instant Pot to naturally release pressure for 5 minutes. After that, carefully turn the valve to Venting to release any remaining pressure. Remove the lid once the float valve drops.
Make the sauce: Transfer the cooked chicken breasts to a clean plate and tent with foil to keep warm. Switch the Instant Pot back to Sauté mode. Add 1 cup heavy cream and ½ cup grated parmesan to the pot, stirring constantly until the cheese melts and the sauce begins to thicken, about 2–3 minutes. Taste and adjust seasoning with additional kosher salt if needed.
Finish with spinach (optional): If using, stir in 2 cups baby spinach leaves. Cook for 1–2 minutes until the leaves are wilted and incorporated into the sauce.
Return chicken to sauce: Place the chicken breasts back into the creamy tomato sauce and spoon the sauce over the top to coat. Let the chicken sit in the sauce for a minute to reheat and absorb flavor.
Serve: Plate the chicken over pasta, rice, or mashed potatoes and spoon additional sauce over the top. Garnish with extra grated parmesan if desired, and serve immediately.

Troubleshooting & tips

If the Instant Pot displays a burn warning, cancel Sauté, carefully remove some of the sauce, scrape any stuck bits, then add the remaining stock and continue. Always deglaze thoroughly after sautéing to prevent burning.
Do not skip using heavy cream—substituting thinner dairy will prevent the sauce from reaching the proper silky consistency.
For extra richness, use the oil from the sun-dried tomato jar in place of up to 1 tablespoon of the olive oil during the sauté step.
To ensure even cooking, choose chicken breasts of similar thickness. If breasts are very thick, consider butterflying them or increasing the pressure-cook time by 1–2 minutes.
Leftovers keep well in the refrigerator for up to 3 days. Reheat gently on low heat so the cream doesn’t break.

Serving suggestions

This sauce is luxurious and clings beautifully to starches. Try:

Long pasta like linguine or fettuccine tossed with a little olive oil and a pinch of salt before plating.
Fluffy rice or orzo to soak up the creamy tomato sauce.
Garlic mashed potatoes for a cozy, hearty presentation.
A crisp side salad or sautéed green beans to add brightness and crunch.

Make it your own

There’s room to personalize this Instant Pot Marry Me Chicken without losing its signature appeal. Add a handful of chopped fresh basil when finishing the sauce for a fragrant lift. Stir in 1–2 teaspoons of lemon zest with the cream for a citrusy brightness that cuts through the richness. If you prefer a little more heat, increase the crushed red pepper flakes to ½ teaspoon or top each plate with a sprinkle of red pepper flakes.

Notes on quantities and model differences

Follow the ingredient amounts exactly for consistent results. If you’re using an 8-quart Instant Pot, use ¾ cup low-sodium chicken stock instead of ½ cup to ensure sufficient liquid for pressure. The cook time given is optimized for chicken breasts that are about 6 ounces each; adjust by a minute or two if your pieces are noticeably bigger or smaller.

Why you’ll make this again

Instant Pot Marry Me Chicken hits the sweet spot between indulgent and approachable. The method is straightforward, the flavors are layered and satisfying, and it feels like a special-occasion dinner without the fuss. It’s a dependable recipe for busy weeknights, date nights at home, or anytime you want a meal that feels thoughtfully prepared.

Nutrition (approximate per serving)

Nutrition varies based on portion size and specific brands used, but a typical serving of Instant Pot Marry Me Chicken (with sauce, without a starch) provides a rich source of protein with a higher fat content due to the heavy cream and parmesan. Pair with vegetables or a light starch to balance the plate.

Final thoughts

This Instant Pot Marry Me Chicken is proof that pressure-cooker dinners can be both fast and elegant. With a handful of ingredients and a few simple steps, you’ll create a creamy, flavorful dish that’s worth repeating. Keep the pantry-friendly sun-dried tomatoes and grated parmesan on hand—you’ll be making this one again sooner than you think.

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Instant Pot Marry Me Chicken

Creamy, sun-dried tomato chicken made quickly in the Instant Pot for an impressive weeknight meal.

Prep Time5

Cook Time5

Total Time30

Servings: 6 servings

Ingredients

1 tablespoon extra virgin olive oil + more if needed
4-6 boneless skinless chicken breasts trimmed of fat (about 6 ounces each)
1/2 teaspoon kosher salt + more to taste
1/2 teaspoon ground black pepper
1 tablespoon minced garlic
1 teaspoon Italian seasoning
1/4 teaspoon crushed red pepper flakes
1/2 cup low-sodium chicken stock *use 3/4 cup for an 8-quart model
7 oz oil-packed sun-dried tomatoes drained and roughly chopped (from a 7 oz jar)
1 cup heavy cream NO EXCEPTIONS
1/2 cup grated Parmesan
2 cups baby spinach leaves optional

Instructions

Set the Instant Pot to Sauté and heat 1 tablespoon extra virgin olive oil for about 1 minute.
Season both sides of the chicken breasts evenly with 1/2 teaspoon kosher salt and 1/2 teaspoon ground black pepper.
Working in batches as needed, brown the chicken in the hot pot for about 2 minutes per side until golden, then transfer to a plate.
Add 1 tablespoon minced garlic, 1 teaspoon Italian seasoning, and 1/4 teaspoon crushed red pepper flakes to the pot and cook while stirring for about 30 seconds until fragrant, then press Cancel.
Pour in 1/2 cup low-sodium chicken stock (or 3/4 cup for an 8-quart model) and scrape up any browned bits from the bottom with a wooden spoon or spatula.
Return the seared chicken to the pot, add the drained and roughly chopped 7 oz jar of oil-packed sun-dried tomatoes and a pinch of salt, then pour in 1 cup heavy cream.
Secure the lid, set the valve to sealed, and cook on Manual/Pressure Cook at high pressure for 5 minutes.
When the timer ends, allow the pressure to release naturally for at least 10 minutes, then perform a quick release if needed and open the lid.
Remove the chicken to a clean platter. Press Cancel, then set the pot to Sauté; stir in 1/2 cup grated Parmesan and 2 cups baby spinach and cook until the spinach wilts and the sauce thickens, about 2–3 minutes.
Serve the sauce spooned over the chicken and top with additional Parmesan or basil if desired.

Equipment

Electric pressure cooker (6 or 8 quart)
Wooden spoon or spatula
Tongs
Measuring Cups and Spoons
Cutting board and knife
Plate

Notes

For an 8-quart Instant Pot, use 3/4 cup chicken stock.
Use 6–8 oz chicken breasts for the listed timing.
If using very large breasts, use 4 and cook 7 minutes on high pressure.
If using dried sun-dried tomatoes in a pouch, rehydrate in boiling water for 30 minutes before draining.