Instant Pot Creamy Chicken With Sun-Dried Tomatoes
4.63 from 8 ratings- Prep
- 15 mins
- Cook
- 15 mins
- Total
- 30 mins
- Makes
- 2 servings
Ingredients
For Seasoning Chicken:
Instructions
Season Chicken: Slice each chicken breast in half horizontally to make them thinner. Pat dry with paper towels. Stir all seasoning ingredients (olive oil, garlic, dried herbs, salt, pepper) in small bowl until well-mixed. Evenly spread over both sides of each chicken piece.
Sauté Chicken: Select sauté mode on pressure cooker (Note 6) for medium heat. Once heated, add seasoned chicken pieces to pot, arranging in single layer if possible. Cook until chicken is lightly browned on both sides, about 2 minutes per side. Turn off sauté mode.
Pressure Cook: Add water to pot. Lift up each chicken piece and use sturdy utensil to loosen any brown bits stuck to bottom of pot. Verify that chicken pieces are evenly distributed and that sufficient water covers bottom of pot (if not, add water to cover). Secure and seal lid. Cook at high pressure for 3 minutes (Note 7), then release pressure by gradually turning release knob to venting position.
Thicken Sauce: Uncover and transfer chicken to plate, leaving liquid in pot. Discard half of liquid, about 1/3 cup, so that remaining liquid barely covers bottom of pot. Select sauté mode for medium heat. Stir in heavy cream and cream cheese until melted. Simmer sauce for a few minutes until thickened, stirring occasionally. Meanwhile, cut chicken into strips. Turn off sauté mode.
Finish & Serve: Add sun-dried tomatoes, spinach, and parmesan cheese to pot, stirring with sauce for a few seconds. Transfer chicken strips back to pot, stirring to soak up sauce. Serve hot (Note 8).
Nutrition
| Makes 2 Servings |
| Amount Per Serving: |
| Calories 750 (58% from fat) | |
| Total Fat 48g | 74% |
| Saturated Fat 24g | 121% |
| Cholesterol 260mg | 87% |
| Sodium 930mg | 39% |
| Net Carb 6g | |
| Total Carb 7.5g | 2% |
| Dietary Fiber 1.5g | 6% |
| Sugars 3g | |
| Protein 60g |
NOTES & TIPS
(1) Spinach. About 1 ounce weight. I use fresh baby spinach, not frozen.(2) Parmesan Cheese. This is finely grated parmesan that has a sandy or almost powdery texture, not shredded, often available in pre-grated bags in the refrigerated section of U.S. grocery stores. The fine texture allows it to melt and absorb quickly into the sauce. This can be substituted with similar cheeses like pecorino romano or asiago.
(3) Sun-Dried Tomatoes. About 0.7 ounce weight. I use dry-packaged sun-dried tomatoes, typically found in the produce area of U.S. supermarkets, in plastic packaging. Oil-packaged ones are fine as long as you blot off any excess oil.
(4) Cream Cheese. About 1 ounce weight. I use regular, full-fat cream cheese from the brand Philadelphia, not reduced fat or light versions.
(5) Dried Italian Herbs. Such as oregano, basil, and/or Italian seasoning blend. I typically use oregano for its stronger flavor.
(6) Pressure Cooker Equipment. I use a 6-quart Instant Pot. You can use a different size of electric pressure cooker as long as all ingredients fit within the maximum capacity line.
(7) Pressure Cooking. Before cooking, remember to seal the pressure cooker by turning the pressure knob from “venting” to “sealing,” otherwise the pot will not pressurize. After cooking, to release pressure, gradually turn the knob back to “venting” and wait for the pressure pin to drop before uncovering. If you scale the ingredients up or down for a different number of servings, the pressure cooking time remains the same.
(8) Serving. Serve this creamy chicken dish over vegetables like spiralized zucchini, riced cauliflower, or roasted mushrooms.