Easy Instant Pot creamy chicken dinner served with sun-dried tomatoes and spinach over a bed of zucchini spaghetti noodles

Instant Pot Creamy Chicken With Sun-Dried Tomatoes And Spinach

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 servings
Calories 750kcal


  • 2 boneless skinless chicken breasts (1 pound total)
  • 1 cup roughly chopped fresh baby spinach (1 ounce)
  • 1/2 cup heavy whipping cream
  • 1/3 cup finely grated parmesan cheese
  • 1/2 cup water
  • 1/4 cup chopped sun-dried tomatoes (0.7 ounce)
  • 2 tablespoons cream cheese (1 ounce)

For seasoning the chicken:

  • 2 tablespoons olive oil
  • 5 cloves garlic minced
  • 1 teaspoon dried herbs like oregano and basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon coarsely ground black pepper


  • Slice each chicken breast in half horizontally to make them thinner. Pat dry with paper towels.
  • Combine all seasoning ingredients in a small bowl and stir until well-mixed. Evenly spread the seasoning over both sides of every chicken piece.
  • Select the sauté mode on the pressure cooker for medium heat. When it has reached temperature, add the seasoned chicken pieces to the pot, arranging them in a single layer if possible.
  • Sauté until the chicken is lightly browned on both sides, about 2 minutes per side. Turn off the sauté mode.
  • Add water to the pot. Lift up each chicken piece as you scrape up any brown bits stuck to the bottom of the pot.
  • Check that the chicken pieces are evenly distributed, and that there is enough water to cover the bottom of the pot (if not, add water to cover).
  • Secure and seal the lid. Cook for 3 minutes at high pressure. As soon as it’s done, manually release pressure by gradually turning the release knob to its venting position.
  • Uncover and transfer the chicken to a plate, leaving the liquid in the pot. Discard half of the liquid, about 1/3 cup, so that the remaining liquid only barely covers the bottom of the pot.
  • Select the sauté mode for medium heat. Add heavy cream and cream cheese, stirring until the cheese has melted. Let the sauce simmer for a few minutes until thickened, stirring occasionally. While simmering, cut the chicken into strips. Turn off the saute mode.
  • Add sun-dried tomatoes, spinach, and parmesan cheese to the pot, stirring them in for a few seconds.
  • Transfer the chicken pieces back to the pot, stirring so they soak up the sauce. Serve while hot, optionally with a side of vegetables.


This recipe yields 6 g net carbs per serving.
Nutrition Facts Per Serving
Calories 750  
Total Fat 48g 74%
   Saturated Fat 24g 121%
   Trans Fat 0g  
Cholesterol 260mg 87%
Sodium 930mg 39%
Potassium 590mg 17%
Total Carb 7.5g 2%
   Dietary Fiber 1.5g 6%
   Sugars 3g  
Protein 60g  
Vitamin A 38% · Vitamin C 14% · Calcium 23% · Iron 16%