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!
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
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.
Video
Notes
Nutrition (this is an estimate)
Frank says
I want to add mushrooms to this recipe. When should i put them in? (Oyster or shitake)
Ashley Fehr says
It depends on how you like them cooked! If you want them softer, you could add them during pressure cooking, or if you like them firmer, you could add them when you make the sauce at the end
Erin says
Made this for dinner and both of my kids and my husband and I loved it! Definitely putting it in the rotation 😉 I’m want to try swapping the peppers for sun dried tomatoes one time too- but excellent go to easy weeknight meal, but delicious and decedent enough for guests too!
Ashley Fehr says
Love the idea of the sundried tomatoes! I’m so glad you liked it!
Jihm M says
Is this recipe using frozen or thawed chicken? Does the cook time differ if using 5hawed?
Ashley Fehr says
The recipe is for fresh chicken breasts, but you can definitely use frozen as well, I would just add a minute or two to the cook time.
Bonna says
I made it in an 8qt tonight and it was great! I doubled the sauce and added steamed green beans to the sauce.
Ashley Fehr says
Thanks Bonna! I’m glad you liked it!
Cassie says
Hi! This recipe looks awesom but I tried it in my 8 quart Instant Pot and it didn’t turn out right… I added some extra liquid but it still was just not quite right. Any suggestions to what I could do to make this recipe work with my 8 quart Instant Pot? Thank you!!!
Ashley Fehr says
Hi Cassie! I’m sorry to hear that! Can you tell me what was not quite right? Maybe then I can help more!
Lori says
Made this tonight ! It was soooooooo good!
Ashley Fehr says
Thanks Lori!
Albertine says
Made this tonight and it turned out great. A word of warning though, to anyone as silly as myself: It’s probably best to stick with using a low sodium broth as the recipe indicates! I had full-sodium broth on hand and whew, this dish sure turned out salty as a result. However, even with the extra salt everything still tasted great, I just wouldn’t recommend it for hypertensive folks or those who don’t like salty things.
I used the sautée function to reduce the sauce a great deal longer than mentioned in the recipe (about 18-20 mins of gentle simmering instead of the 3-4 indicated) which led to a lovely, very thick and velvety sauce. All in all a super easy, yummy dish. Thank you for the recipe, have a lovely day 🙂
Ashley Fehr says
Thanks for those tips Albertine! I’m glad you enjoyed it!
Amy Clayman says
Hi there! If I want to cook the chicken as pieces instead of whole breast, how much time would you suggest for the instant pot pressure cook setting? 3 minutes, maybe?
Ashley Fehr says
3 minutes should be a good amount, though I haven’t tried it yet. I’d love to hear how it goes!
Lauren says
Hi, I did this the second time I made it and it just wasn’t the same. Bland and watery. The first time was sooooooooooooooooo good though! I recommend cooking as whole breasts!
Megan says
The sauce isn’t thickening. Any suggestions? I added fresh veggies. Mushrooms, zucchini, squash, and chopped red bell peppers. I’ve got my instapot set to warm now. I also added some shredded parmesan cheese as well in hopes that would help thicken the sauce much like making a homemade alfredo sauce.
Ashley Fehr says
Hi Megan! It’s not a super super thick sauce, but if you want it thicker you can also dissolve some more corn starch in water (a tablespoon of each should be fine) and add it to the pot while it’s on saute. That should help! Zucchini has quite a high water content so it may have diluted the sauce.
Anna says
If I double the sauce would I already double the broth when pressure cooking the chicken or do I add more broth at the end? Excited to try this recipe.
Ashley Fehr says
I would increase the broth when pressure cooking — it will only make the chicken more moist 🙂
Carol says
What type of red pepper do you use on this recipe? Sweet red peppers or red bell peppers?
Ashley Fehr says
I use the jarred roasted red peppers — they add a ton of flavor!
ur3boys says
I assume they need to be drained?
Ashley Fehr says
You won’t need the full jar so you will just pull out and chop up what you need, no oil.
Jessica Clements says
I want to make this tomorrow but my husband is worried that the chicken breast will be dry? do they come our dry?
Ashley Fehr says
I haven’t had any dry chicken breasts from the Instant Pot! I’d love to hear how it turned out 🙂
Lauren says
They do not come out dry! I’ve tried a ton of instant pot recipes with meat and NONE have come out dry, as long as you follow the directions 🙂
Victoria says
Hi! I will be making this tonight, how do I adjust it for fresh chicken breasts (not frozen)? Thanks!
Ashley Fehr says
The recipe above is for fresh chicken breasts, no adjustments needed
Tiffany Galvan says
Can you do with frozen chicken
Ashley Fehr says
Absolutely! See the notes in the post above 🙂
Barb Gosson says
Made this for dinner tonight, I was very impressed! I didn’t have roasted red peppers or basil pesto and was afraid it would lack in flavor so I added extra Italian seasoning, used fresh garlic and threw in some steamed broccoli and served it over Angel hair pasta. I will definitely be making this again and will try it with fresh spinach and mushrooms.
Ashley Fehr says
So glad you enjoyed it! Thanks for coming back and sharing your swaps!
Olivia says
I want to do this recipe but only have chicken tenders on hand not breasts – how will that effect the cook time?
Ashley Fehr says
I’ve never bought chicken tenders before, but I believe they are thinner, right? I would reduce the cook time to somewhere between 6-8 minutes.
Jennifer MacDonald says
Please help me understand something. I am so confused when i see recipes that are cooked for so long. I would love to try this and i see the comments where people have made it and it turned out great but i cook a whole chicken in my instant pot in 14 minutes. What is the difference?
Ashley Fehr says
Hi Jennifer! Honestly, I’m confused when you say you cook a whole chicken in 14 minutes 🙂 I published a recipe for Instant Pot Whole Chicken and I tested 5-6 chickens, and none of them would have been even close to done in 14 minutes. I’m not saying you’re wrong, but that would be a very, very small chicken. You are free to reduce the cook time on these if you see fit! I share what I have found to work the best 🙂
Tom says
I made this last night, the only complaint I received was, Make more of that sauce..Everyone loved it. Next time I’ll double up on the sauce. Great Keto recipe also( I ate without the noodles)
Ashley Fehr says
Thanks Tom! I’m glad it went over well!
Jeff says
Chicken tastes good, but veggies turned to mush when cooked all together. Has anyone else had that experience?
Stephanie says
I’m making this tonight and I forgot the roasted red peppers!! Do you think I could substitute diced tomatoes instead?
Angie says
Made this tonight and it was a hit! I sauteed a bunch of mushrooms in advance and threw them in the pot with the chicken & doubled the sauce recipe. I put a trivet on top of the chicken/mushrooms and loaded in a lot of potatoes and let it go.
Oh and I didn’t have heavy cream but googled and found the substitution to be a mixture of milk/butter.
Thanks for the recipe!
Ashley Fehr says
Yay! I’m so happy to hear that! Love the idea of adding veggies in on top with the trivet!
Desiree says
Making tonight, and am doubling the entire recipe…. Do I need to add any time to cook???
Ashley Fehr says
No extra time! I’d love to hear how it goes 🙂
LHA says
I’m cooking for 8…5 of which are teenagers/adult men…and plan on cooking 8 breasts (if I can fit them all) in my 8 qt IP and double the sauce. Just wanted to clarify what you said above- I don’t need to change the time at all?
Ashley Fehr says
No you don’t need to change the time! The only instance where I recommend a change in cook time is if they are stuck right together.
Angela says
Do you think we could sub with chicken thighs? Excited to try this and definitely going to add the peas,as that sounds great and a one dish meal (Almost!)
Ashley Fehr says
Yes, absolutely!
Lauren says
I’ve done this before on another chicken dish, and the only difference is the pressure cooking basically shreds the thighs. It’s still good in my tummy but my husband made a comment about it. Just make sure to not cube/ cut them before cooking. I love chicken thighs because the produce more flavor!
Stephanie Braga says
Made this tonight with 2 large chicken breasts that I split in half. Cooked for 5 minutes under pressure and the chicken was perfect and tender. I did 1 1/2 times the sauce because I have an 8 qt DUO and you are supposed to use at least 18 oz of liquid (but I only used a cup and a half of broth in hopes it would be OK and it was). It was more than enough to toss with penne. I’ll add some fresh basil next time to give it more punch, but a great base for us to work with and modify to our tastes.
Ashley Fehr says
Thanks Stephanie! I’m so glad your family enjoyed it!
Toni says
We have this on repeat for our dinner menu!
Ashley Fehr says
One of our favorites too!
Beth Klosterboer says
Thanks for giving slow cooker instructions. It worked great.
Ashley Fehr says
I’m so glad to hear that Beth!
Sommer says
Such a good Instant Pot recipe! Tasty and easy to get on the table!
Ashley Fehr says
Thanks Sommer!
Steph says
I just got a new InstaPot and can’t wait to try out this recipe! The creamy Italian sauce looks heavenly!
Ashley Fehr says
Thanks Steph!
Mallory Lanz says
This recipe is going on my regular meal plan rotation. Easy and delicious!
Ashley Fehr says
Thanks Mallory!
Amy S says
This plates up beautifully!
I left out the pesto since we’re not wild about the flavor. Instead I added a box of mushrooms after removing the chicken, but before adding the cream slurry. Then I added peas once the sauce started to thicken. We served it over rice. A perfect dinner for a cold, snowy night!
Ashley Fehr says
Thanks Amy! I love the addition of mushrooms and peas!
Wendy says
I am extremely new to the IP … in fact I just unpacked it and this is going to be my first recipe. If I wanted to use frozen chicken breasts what would I do differently?
Wendy says
I answered my own question but reading the entire article. So sorry
Ashley Fehr says
No worries! I hope you enjoyed them Wendy!
Jennifer says
This my very first recipe also, I also unpacked it straight out of the box!
Lauren Baes says
Learning to recipes and ingredients with the instant pot. I want to try this recipe as it lpoks so good The roasted red peppers…do they need to be made beforehand or do you buy the jar kind?
Ashley Fehr says
I buy the jarred kind! I don’t have a lot of extra time to roast my own peppers 🙂
Dawn says
I only have 2 chicken breasts – I ‘m assuming I should adjust the time I cook it. Can you let me know how long I should cook it? I’m new to the IP so I don’t know how to adjust yet 🙂
Jen says
I think you would keep the same amount of time.
Jennifer says
I used only two chicken breasts yet followed same instructions. The chicken was fantastic, not over cooked in the roast, and very moist.
Ashley Fehr says
I’m glad to hear that Jennifer!
Ashley Fehr says
I wouldn’t adjust the cook time 🙂 It will require the same amount!
Tina says
Could I use thin cut chicken breasts and would I adjust the cooking time?
Ashley Fehr says
You definitely can! I would adjust the cook time to 6-8 minutes, depending just how thin they are.
Jess says
Instead of noodle or rice you suggested to serv over potatoes. Serve over what type of cooked potatoes?
Fried?
Ashley Fehr says
I think any sort of potato would be delicious! Mashed with the sauce over top, or fried or roasted on the side.
Heavy D says
I’ve made this twice and they’re amazing. Yes, the time takes longer than what they’ll have you believe, but you can buy roasted red peppers instead making your own. Also, I followed the instructions and it wasn’t bland at all. It was so good we made it the next week. Take your hate elsewhere because this is easily my favorite instant pot recipe so far.
Ashley Fehr says
I’m so glad you’ve enjoyed them!
Stephanie Seonbuchner says
Thank you! Made for dinner tonight. I always season the chicken and brown it first when I do chicken in IP and pressure cook/npr for less time. The sauce is soo good!
Ashley Fehr says
I’m so happy you liked it!
Leslie says
Can you use non-frozen chicken breast?
Ashley Fehr says
The recipe does not call for frozen chicken, though it is an option 🙂
Andrea says
I’m going to use Frozen chicken breast and will follow the directions in your link.
To make the sauce, should I add discard the liquid from the frozen chicken and add new chicken broth or measure out broth from what the frozen chicken left in the instant pot, and then discard the remaining liquid?
Can’t wait to try this!
Andrea TC says
This was a great recipe! I used spinach instead of red peppers and it came out fantastic!
Jennifer Batina says
Ooh. Adding spinach sounds like a great idea! I made these for the first time tonight and they were delish! I used evaporated milk and didn’t have any pesto (but I’ve added that to my shopping list), and they were still great!
Ashley Fehr says
So glad to hear that!
Kathy Clesson says
I am so glad you made this post. I was considering the recipe, but do not have pesto on hand. I have the other things, and I may add spinach (based on another post).
Ashley Fehr says
The pesto just adds flavor 🙂 Feel free to add some Italian seasoning or other to substitute or try without!
Ashley Fehr says
Thanks for letting me know you enjoyed it!
Danielle says
This recipe was so good, I didn’t have any basil pesto on hand but added fresh chopped basil leaves, and it was delicious!! Hubby approved! So easy! Thank you!
Ashley Fehr says
That’s the perfect swap! So glad you liked it!
Nancy says
Loved this recipe. So easy and so delicious. I’m so happy it turned out great. I’m always looking for a different chicken recipe and unfortunately, not all of them are to my liking. But this one is definitely a keeper. Thank you so much.
Ashley Fehr says
Thanks Nancy! I’m happy to hear that!
Ashley Dennis says
I made this tonight for the first time and it was delicious. I did add more Italian seasoning and I made more sauce. My 4 children, my husband and I all loved it. This will become a staple in our family. Thank you.
Ashley Fehr says
Thanks Ashley! I’m so happy to hear you liked it!
Kelly says
My family loved this! A great recipe to use while trying my new instapot for the firat time. My picky teens immediately asked me to make this again and soon. Thanks!
Ashley Fehr says
I’m so happy to hear that Kelly! I’m glad they liked it 🙂
Brett H says
On to my second time making this recipe. So good!! This will become a regular meal for us, served over noodles and the sauce doubled. THANK YOU FOR UPLOADING THIS!!!!!
Ashley Fehr says
Yay! I’m so glad!
Sanchez says
so yummy! can’t wait for enjoying it
Robert Derby says
That’s awesome to enjoy the chicken breasts with another way.
JoAnn Ryan says
I made this tonight. I’m still learning how to use my Instant Pot. It was so delicious! I added sautéed portobello mushrooms and doubled the sauce recipe. Served it over brown rice. So good!! Thanks for the recipe!
Ashley Fehr says
I’m so happy to hear that!
Phil says
I’m sorry. This was incredibly bland. We had one serving apiece and tossed the rest. The chicken had no flavor whatsoever. The sauce wouldn’t thicken and adding more cornstarch only led to clumps. I’m sure there’s a way to do it better. But we followed the recipe the the letter, and it just didn’t work
Ashley Fehr says
I’m sorry to hear that Phil! The recipe has been a favorite for many readers so far and I’m sad to hear you did not enjoy it. Adding corn starch without making a slurry will create clumps, and it’s pretty easy to adjust the seasonings to your tastes without tossing.
Stephanie Seonbuchner says
I always do the corn starch immediately before I need it. It needs to be mixed with cold liquid in this case, cold whipping cream from the fridge. I also season and brown the chicken before I pressure cook it.
Mary says
If you brown the chicken first, how much pressure cooker time is needed?