Instant Pot Marry Me Chicken
The ultimate comfort food, Instant Pot Marry Me Chicken is creamy, savory, and incredibly easy to make. This dish combines tender chicken with a rich sauce of sun-dried tomatoes and parmesan, perfect for a romantic dinner or a cozy family meal. You'll want to make this delicious recipe tonight!
Equipment
- Electric Pressure Cooker (6 or 8 quart)
Ingredients
- 1 tablespoon extra virgin olive oil plus more if needed
- 4-6 pieces boneless, skinless chicken breasts trimmed of fat (about 6 ounces each)
- ½ teaspoon kosher salt plus 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 jar oil-packed sun-dried tomatoes drained and roughly chopped (7 oz)
- 1 cup heavy cream NO EXCEPTIONS
- ½ cup grated parmesan
- 2 cups baby spinach leaves optional
Instructions
- Turn the Instant Pot to sauté, add 1 tablespoon extra virgin olive oil to the inner pot, and heat for 1 minute. While the oil is heating, evenly season both sides of 4-6 boneless, skinless chicken breasts with ½ teaspoon kosher salt and ½ teaspoon ground black pepper.
- Working in batches if needed, place the seasoned chicken in a single layer in the instant pot, and brown for 2 minutes per side, or until golden. Once browned, remove the chicken to a plate. Repeat the process with any remaining chicken breasts if needed.
- Add 1 tablespoon minced garlic, 1 teaspoon Italian seasoning, and ¼ teaspoon crushed red pepper flakes to the inner pot, and cook for 30 seconds or until fragrant. Hit cancel to turn off the pressure cooker.
- Add ½ cup low-sodium chicken stock and use a wooden spoon or spatula to scrape up any browned bits off the bottom of the inner pot.
- Add the seared chicken back to the inner pot. Add in the 1 (7 oz) jar oil-packed sun-dried tomatoes (drained), a pinch of salt, and 1 cup heavy cream.
- Secure the lid and turn the knob to the sealed position. To set the cooking time, hit manual or pressure cook and set the cooking time for 5 minutes on high pressure.
- Once the cooking time has elapsed, allow the pressure to release naturally for at least 10 minutes. After 10 minutes, you can opt to do a quick release of pressure (or allow pressure to release fully on its own).
- Open the Instant Pot, and remove the chicken to a CLEAN platter.
- Hit cancel to turn off the keep warm function, then hit sauté. Add in ½ cup grated parmesan and 2 cups baby spinach leaves and stir until the spinach is wilted and the sauce has thickened about 2-3 minutes. Hit cancel to turn off the sauté function.
- Serve the sauce over the chicken with additional parmesan and basil if desired.
Notes
- Size of Instant Pot: For an 8-quart Instant Pot, use ¾ cup chicken stock. No changes need to be made for a 3-quart or 6-quart Instant Pot.
- Chicken Breasts: This recipe makes enough sauce for 6 average-sized chicken breasts. For the timing to work, I would use chicken breasts between 6 and 8 ounces in size. For larger chicken breasts, only use 4 breasts and cook for 7 minutes on high pressure.
- Sundried Tomatoes: If using dried tomatoes in a pouch, be sure to rehydrate them by soaking them in boiling water for at least 30 minutes before draining and using them in this recipe.