These Creamy Italian Instant Pot Chicken Breasts are so moist and flavourful! They cook in just minutes and are coated in a creamy sauce of Italian herbs, chicken broth, cream, and roasted red peppers. Perfect over pasta, rice or potatoes!
Ever since I first made these frozen chicken breasts in the instant pot, I’ve been hooked. Instant Pot chicken breasts are so much better than out of the slow cooker, and so much easier than anything on the stove top or oven. Especially from frozen!
Find more Instant Pot Chicken Recipes here!
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I’m still sharing plenty of basic Instant Pot recipes (like this Instant Pot Shredded Chicken, Instant Pot Pulled Pork and this Instant Pot Whole Chicken from a couple weeks back!), but every now and then I like to branch out and add in some big flavour.
Can you blame me??
Ever since Stella was born in November, I’ve been trying to get back to healthier eating (but, as you know, it’s all about balance!), and cooking real dinners, and keeping my freezer well-stocked.
This Creamy Italian Instant Pot Chicken Breasts do have a bit of cream in them, but a little goes a long way and I like to tell myself a little fat is part of a healthy diet 😉
The herbs and roasted red peppers in here add so much flavour, that you really don’t need much cream at all, and I didn’t even add any cheese. As hard as that is to believe!
It’s been a struggle to get our 5 year old to eat (and not complain about!) any kind of chicken for dinner for the last 2 or 3 years, but in spite of her skepticism she loved these chicken breasts over egg noodles. Even the 3 year old ate her dinner! I’m counting that a win 🙂
How to cook frozen chicken in the Instant Pot:
If you have frozen chicken breasts and you want to use those to make this in your Instant Pot, follow the directions here, and add in your sauce ingredients after cooking.
Keep in mind that frozen chicken breasts will release significantly more liquid during cooking, so you’ll want to drain some out before adding in the cream and all of that delicious flavour, otherwise it will be diluted significantly.
Tips and Tricks for Making these Creamy Italian Instant Pot Chicken Breasts:
- Feel free to add in additional vegetables to make this a one pot meal — mushrooms, zucchini, broccoli would be great in here! Or serve it with a side salad to round things out.
- We love this over egg noodles, but the options for serving are endless! You could serve it over rice, potatoes, or use it to make quesadillas, pizza or sandwiches!
- You can use a lighter cream or even evaporated milk in this recipe, but it’s a small amount so I usually use 30% or heavy cream if I have it.
- You can easily freeze any leftovers you have for another day, so go ahead and double the recipe if you like! The higher the fat content of your cream, the better it will freeze and thaw, so keep that in mind as you’re cooking if you’re planning to freeze.
Make these Creamy Italian Chicken Breasts in the Slow Cooker:
To make these chicken breasts in the slow cooker, add the chicken breasts to the slow cooker.
Whisk together the remaining ingredients and pour over the chicken, then cook for approximately 2 hours on high or 3-4 hours on low, until they reach an internal temperature of 165 degrees F.
Make these Creamy Italian Chicken Breasts on the Stove Top:
To make this chicken breast recipe on the stove top, add the chicken breasts, broth, garlic, Italian seasoning, salt and pepper to a large, deep pan. Cover and simmer over medium heat until chicken reaches 165 degrees F.
Whisk together the cream, red peppers, corn starch and pesto and gradually stir into the broth in the pan. Stir continuously until thickened.
Creamy Italian Instant Pot Chicken Breasts
These Creamy Italian Instant Pot Chicken Breasts are so moist and flavourful! They cook in just minutes and are coated in a creamy sauce of Italian herbs, chicken broth, cream, and roasted red peppers. Perfect over pasta, rice or potatoes!
Ingredients
- 4 boneless skinless chicken breasts
- 1 cup low sodium chicken broth
- 1 teaspoon minced garlic
- 1 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup heavy cream (see notes above)
- 1/3 cup roasted red peppers
- 1 1/2 tablespoons corn starch
- 1 tablespoon basil pesto
Instructions
Place chicken breasts in the bottom of the Instant Pot. Add broth and sprinkle with garlic, Italian seasoning, salt and pepper.
Place lid on the Instant Pot and turn valve to sealing. Select Manual, high pressure (the default), and set the timer to 8 minutes. The pressure cooker will take about 10 minutes to build pressure and begin counting down.
Once the cook time is over, turn the Instant Pot off and let pressure release naturally for 5 minutes, then do a quick release and open the lid.
Remove the chicken breasts and place on a cutting board or serving platter. Turn the Instant Pot to saute. (OPTIONAL: strain the broth if there is fat or unappetizing chunks left over)
Stir together cream, red peppers, corn starch and pesto and add to the pot. Whisk and cook for 3-4 minutes, until thickened. Add chicken back to the sauce or serve with the sauce over top if desired.
Recipe Video
Recipe Notes
*Please Note: if you want a lot of extra sauce to serve over pasta, potatoes or rice, you will want to double the sauce.
Elizabeth says
I am an Instant Pot newbie making an effort to follow the Plant Paradox. I replaced the corn starch with arrowroot and it was perfect. I served it over Miracle Noodles. Thank you for an easy, simple, delicious recipe!
Debbie Davis says
I used what I HAD on hand, water, instead of chicken broth, frozen pepper and onion blend instead of roasted red pepper and NO pesto and it STILL turned out amazing. Corn starch thickened juice left over from chicken drippings into water and then added CREAM. This is a wonderful RECIPE. Way to go!! I’ll be using this recipe again.
Ashley Fehr says
Yay! Thanks Debbie! I’m glad you liked it!
Kathleen says
Question about the nutrition info. Does this include the noodles or is this just for the chicken? 238 “k calories” (same as regular calories) seems awfully low! Thank you!
Ashley Fehr says
It includes only what is in the recipe, so no pasta or however you choose to serve it. I hope that helps!
Debbie says
Has anyone tried this recipe with shrimp instead of chicken? Is so, how long to cook frozen shrimp? I’m a IP newbie.
Ashley Fehr says
I haven’t tried with shrimp but I don’t think you’d need very long at all!
Debbie says
Like what to you think for frozen shrimp?
Ashley Fehr says
Honestly we don’t really enjoy shrimp, so I can’t really estimate a cook time since I’ve never tried cooking shrimp in the Instant Pot.
Kelly says
I have read all the comments and studied the receipe just put our IP less then an hour ago. This will be the first test receipe lol. I will be using fresh chicken breast adding mushroom and doubling the sauce. Here goes nothing!
Ashley Fehr says
Let me know how it goes!
Tonia says
I am getting ready to make this. The only roasted red peppers I could find were in a jar with liquid. Do I drain the liquid and use just the peppers or do I add the liquid too?
Ashley Fehr says
Yes! You just pull the peppers out and chop them up
Celina says
Omg This was amazing!! I made it tonight for dinner and this is a keeper. So full of flavor and chicken cooked perfectly from frozen. I made it over steamed rice. Thank you so much for sharing this
Ashley Fehr says
I’m so glad you liked it! Thanks Celina!
Jessi says
This was my very first recipe for my Instapot (I have had it in the box since Christmas and here it is end of August!).
It turned out great! We used frozen chicken breast tenderloins because we like the thinner meat cut and they cooked great in 8 minutes from frozen!
Can’t wait to try more things!
Ashley Fehr says
I’m so happy to hear you liked them!
Em says
Love it!! So simple and delicious! I left the red peppers out (because I didn’t have any) and added mushrooms, zucchini, and spinach. I served over a bed of spaghetti squash. Will definitely be making again! Thank you!
Ashley Fehr says
So happy to hear that Em!
Orli Ben-Dor says
Did you add the veggies while you were sautéing the sauce or did you cook them prior/elsewhere? Thank you!
Joanna says
We always need extra sauce for our meals. Would I do that by using 2 cups of broth during the cooking process and doubling the ingredients used during the sauté mode after the chicken is removed? Thanks!
Cassandra says
Her notes say double the sauce.
Ashley Fehr says
Yes, if you want a lot of sauce I would double the recipe! If you want the sauce a little thicker, you could do less broth during the cook time.
Sherrie Rydzewski says
This will be my first chicken recipe! I’m a newbie with my pot. Could I add squash in with the chucken? Thank you!
Ashley Fehr says
You can, you will just want to keep in mind the cook time. Veggies often only need 2-3 minutes, sometimes less, so I would probably add it at the end and just cook on saute a bit with the sauce.
Joy says
The chicken breasts I buy are enormous; what size chicken breast are we talking for this recipe? Mine will sometimes weigh as much as 15oz each.
GordN says
Doesn’t matter to a pressure cooker.
Alma says
How long to cook if chicken is not frozen?
Ashley Fehr says
You will just follow the recipe if the chicken is not frozen
Ashley Fehr says
The size does matter in a pressure cooker. If they are very large you will want to add a couple extra minutes.
lesley says
How do you “cook” the sauce? Do you set the pot on something different or just warm?
Ashley Fehr says
I turn it to saute to cook the sauce.
Tina K. says
This was the first recipe I made in my new Instant Pot and LOVED it! After reading the reviews, I made twice the sauce and added chopped spinach and quartered grape tomatoes at the end (I didn’t have roasted peppers). The whole family loved it and I will be adding this recipe to the dinner rotation. Thank you for an awesome recipe!
Ashley Fehr says
So glad you liked it!
Toni says
Question ? To add veggies at end of cooking cycle how do you do that? Don’t you need to release steam pressure before opening? Then would you add veggies and bring back up to pressure? And would you leave the chicken in the pot along with it?
Ashley Fehr says
If you’re adding veggies that don’t need much cook time, I would add them in at the end after the pressure is released and just cook them a couple minutes on saute (as you’ll be thickening the sauce anyways.) I hope that helps!
Faith (The Keto Queens) says
Ooooh, this sauce sounds so flavorful – I love the addition of roasted red peppers! I bet this one would be great with cauli rice too!
Ashley Fehr says
Yes, great idea!
Susie says
Made this last night using coconut milk, (1:1 substitution). No leftovers. Making it again tonight for friends. Amazing, easy and perfect use of the instant pot.
Ashley Fehr says
So glad you enjoyed it!
Kelley Hoffman says
I am going to try this recipe for my 2nd tìme using my instant pot. When you put it on pressure cook, do you use less, normal or more setting? Also, can I make the egg noodles in the IP? How do I do that?
Ashley Fehr says
You will use manual high when you pressure cook. You can cook egg noodles in the pressure cooker but I don’t recommend doing it at the same time in this recipe because they will be way overcooked. This is why I think stovetop is better for serving alongside this chicken.
Bailee says
How would I make this if I was using not frozen chicken breasts?
Ashley Fehr says
Just as the recipe says
Katie Guthrie says
I made this, but not this, for dinner tonight. I added some carrots and grated broccoli stems (I have some picky eaters) to the chicken. 2 Franken-chicken breasts. I’d be terrified of a chicken that huge, so I bumped the pressure time up a minute.
Natural release 10 minutes. Added 1/2 milk (didn’t have cream), corn starch, a can of diced tomatoes and pesto. Simmered. Added cooked spaghetti, par-cooked broccoli and chicken.
My fam liked it so much there was no dinner conversation.
Ashley Fehr says
Love this! Thanks for sharing your adaptations and results!
Caroline Moore says
Can you make the sauce thicker somehow? We loved this!!
Ashley Fehr says
Definitely! You can remove a little more broth or add a little more corn starch 🙂
Andrea says
I am getting ready for baby to be born. Could I make this in a gallon bag as a freezer meal then cook it later?
Nick Stager says
I use fresh mushrooms in many recipes, I usually need 20-30 minutes to be tender.
Trying your recipe TODAY. I’m sure it will be good.
Elena says
I followed the recipe to a “T” and it was de-lish!!! I made 2 chicken breasts and served them over rice. We ate every morsel! The next time I make it, I’m going to make 4 chicken breasts and triple the sauce. It was THAT good! In my husband’s words, “This recipe goes to the top of the list”!
Ashley Fehr says
Yay! I’m so happy to hear that!
Rebecca says
I made this and added a handful of spinach after I removed the chicken then served over Zoodles. It was delis!
Ashley Fehr says
Yay! Love the addition of spinach!
Melissa says
Thanks for the idea, Rebecca! I added 4 cups of spinach and wilted it slightly just before I tossed the chicken (sliced) with the sauce.
I also used frozen chicken that I defrosted in the microwave for 4 minutes so i could separate it. I cooked it for 10 minutes and natural released for 14 minutes. I removed about a half a cup of broth before making the sauce.
I served it on quinoa. Absolutely delicious! Thank you, Ashley!
Ashley Fehr says
So glad to hear that! Spinach is a great addition!
Marina Earl says
We are dairy free. Do you think this would work if I let out the heavy cream and subbed for coconut cream?
Ashley Fehr says
I’ve had a few friends who used coconut milk and said they enjoy it that way!
Kathleen Farrell says
I’m making this but doubling the recipe. How does my cook time change for 8 plus pieces of chicken? I don’t think I’m cooking it for 16 minutes am I?? Would that be too long?
Ashley Fehr says
You won’t need to cook for any longer unless the chicken breasts are frozen together or stacked directly on top of each other. If you can add them vertically, so they aren’t on top of each other the time will remain the same. If it is pretty full you could add an extra 2-3 minutes to be safe.
Dana DeVolk says
These were amazing! I served it over a quick quinoa salad I made, wow!!
Ashley Fehr says
Thanks! So glad to hear that!
Rosemary says
I bought an instant pot last month and this was one of the recipes I tried. It was so good my whole family loved it. Thanks will be making this again during the week.
Ashley Fehr says
Thanks Rosemary!
Sara says
I bought fresh mushrooms to add to this. Would I put them in when I put the chicken in or will 8 minutes in the instant pot be too long for mushrooms? I am looking forward to trying this tomorrow night!
Ashley Fehr says
You know, I haven’t actually tried mushrooms in the Instant Pot as we are not big fans! 8 minutes is likely lots, you may be able to add them with the rest of the sauce ingredients after the chicken is removed.
Sandy King says
I added fresh mushrooms – but I sautéed them first and added them with the cream mixture – it was so good!!
Ashley Fehr says
I would probably add them when you make the sauce at the end, but it will depend how tender you like them!
Debbie says
I do not own an Instant pot, can these recipes be made another way? Oven? Stovetop? Slow cooker?
Thank you
Ashley Fehr says
Absolutely! Instructions for stove top and slow cooker are both listed in the post above 🙂
Janet says
This looks amazing. Keep the instant pot recipes going, I love to use mine.
Ashley Fehr says
Thanks Janet! I’m enjoying experimenting with it!