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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 minutes
Cook Time5 minutes
Total Time30 minutes
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.