These Creamy Italian Instant Pot Chicken Breasts are moist, flavorful, and ready in minutes! Tender chicken breasts are coated in a creamy sauce made with chicken broth, cream, Italian herbs, and roasted red peppers!
Table of Contents
We love the pressure cooker for basic Instant Pot recipes, like Instant Pot Shredded Chicken, Instant Pot Pulled Pork, and Instant Pot Whole Chicken, but every now and then I like to branch out and add in some big flavor.
These Creamy Italian Instant Pot Chicken Breasts definitely give big flavor! This recipe is made with juicy chicken breasts pressure cooked in a rich, flavorful cream sauce flavored with herbs and roasted red peppers.
This instant pot meal is ready in under 20 minutes and perfect over Buttered Noodles, rice, or potatoes!
Ingredients Needed:
- Chicken Breasts: use boneless and skinless chicken breasts for quick cooking.
- Chicken Broth: I like to use low sodium chicken broth to control the saltiness of the rest of the dish.
- Garlic: you can use freshly minced garlic or keep it convenient with jarred, pre-minced garlic.
- Seasonings: we’re using a simple trio made up of Italian seasoning, salt, and black pepper to season the cream sauce.
- Heavy Cream: you can use a lighter type of cream for this recipe, but it won’t have the same richness as heavy cream.
- Roasted Red Peppers: be sure to chop them roasted red peppers up so they incorporate nicely into the sauce.
- Cornstarch: helps thicken the cream sauce.
- Basil Pesto: a tablespoon of basil pesto gives the cream sauce a little something extra.
How to Make Instant Pot Italian Chicken Breasts
- Make the sauce: In a bowl, whisk together the broth, roasted red peppers, pesto, garlic and seasonings.
- Sear the chicken: this is optional but it does add flavor. If you do sear it, be careful not to overcook the chicken since we will be cooking it further.
- Pour the sauce over the chicken in the pressure cooker.
- Pressure cook the chicken: Set the timer to 8 minutes and cook. When the time is up, allow the pressure to release naturally for 5-10 minutes and remove the chicken.
- Thicken the sauce and serve: Whisk together the cream and corn starch and add to the sauce. Cook on saute until thickened.
Instant Pot Chicken Breast FAQs
You’ll set the timer on the instant pot for 6 minutes. However, the pot will take around 10 minutes to come to pressure. During that time, the chicken will be cooking!
If you did not sear the chicken, add 2-3 minutes.
If you are using frozen chicken, add 4-5 minutes.
Yes! It’s okay if the chicken breasts are layered a bit in the instant pot. Just make sure you season them thoroughly all over so you get flavor in every bite.
Totally! Frozen chicken works great in this recipe. Just add 4-5 minutes to the cooking time. Keep in mind that frozen chicken breasts will release significantly more liquid during cooking, so you may want to drain some out before adding in the cream, otherwise it will be diluted significantly.
Absolutely! No instant pot? This recipe is as simple as ever to make on the stove as well. Simply sear the chicken in a bit of oil until golden.
Meanwhile, whisk together all of the sauce ingredients including the cream and corn starch and add to the chicken. Simmer until sauce is thickened and the chicken reaches an internal temperature of at least 165 degrees F.
Yes! To make these chicken breasts in the slow cooker, simply add the chicken into the crockpot. Whisk together all of the sauce ingredients, pour the sauce over the chicken, then cook for 2 hours on high or for 3-4 hours on low.
Leftover chicken and cream sauce will last in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. To reheat, thaw overnight in the fridge if frozen, then warm on low on the stove until heated through.
Tips and Notes
- Strain it. Straining the broth after cooking is optional, but it does remove any excess fat leftover after cooking.
- Check the temp. Finished chicken should be 165ºF. Use a meat thermometer to check the internal temperature before serving!
- Lighten it up. You can use a lighter cream or even evaporated milk in this recipe. Keep in mind that the higher the fat content of the cream you use, the richer the sauce will be.
- Add veggies. Feel free to add veggies into the pot to make this into a one-pot meal. Try mushrooms, zucchini, or broccoli! You could also round it out with a simple side salad.
Serving Suggestions
We love these. Creamy Italian Instant Pot Chicken Breasts over egg noodles, but the options for serving are endless! Try them over rice, Garlic Mashed Potatoes, or slice them up and use them in quesadillas, pizza, or sandwiches!
Looking to bulk your meal up even more? Serve the chicken next to Roasted Green Beans, Air Fryer Broccoli, or a simple side salad.
More Instant Pot Chicken Recipes
Creamy Italian Instant Pot Chicken Breasts
written by Ashley Fehr
Ingredients
- 1 cup low sodium chicken broth
- 1/3 cup chopped roasted red peppers
- 1 tablespoon basil pesto
- 1 teaspoon minced garlic
- 1 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 boneless skinless chicken breasts
- 1/3 cup heavy cream (see notes above)
- 1 ½ tablespoons corn starch
Instructions
- Whisk together the broth, roasted red peppers, pesto, garlic, Italian seasoning, salt and pepper. Set aside.
- (OPTIONAL) Turn the Instant Pot to saute. When it reads "hot", drizzle oil in the bottom. Sear the chicken breasts on each side for 2 minutes until light golden brown. This step is optional but does add flavor. Be careful not to overcook!
- Place the chicken on the trivet (again, optional! You can also cook it right in the sauce) and add the sauce.
- Place lid on the Instant Pot and turn valve to sealing. Select Manual, high pressure (the default), and set the timer to 6 minutes. The pressure cooker will take about 10 minutes to build pressure and begin counting down. *If you did not sear the chicken, add 2-3 minutes. For frozen chicken, add 4-5 minutes.
- Once the cook time is over, turn the Instant Pot off and let pressure release naturally for 10 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 left over)
- Stir together cream and corn starch 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.
Notes
- Strain it. Straining the broth after cooking is optional, but it does remove any excess fat leftover after cooking.
- Check the temp. Finished chicken should be 165ºF. Use a meat thermometer to check the internal temperature before serving!
- You can use a lighter cream or even evaporated milk in this recipe. Keep in mind that the higher the fat content of the cream you use, the richer the sauce will be.
- Feel free to add veggies into the pot to make this into a one-pot meal. Try mushrooms, zucchini, or broccoli! You could also round it out with a simple side salad.
Nutrition Information
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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!