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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Jessica says
I’m planning to get an instant pot soon, and will definitely be trying this out!
Mary W says
Love this recipe! My husband kept saying, “it tastes like this was made in a restaurant!” 🙂 Only thing I did differently was I cut the chicken into bite-sized pieces and mixed it in the sauce to serve over noodles.
I doubled the sauce but only the 4 ingredients, I didn’t even think about doubling the broth as part of the sauce, oops! It still came out great and was more than enough for 4 breasts. Thanks for the recipe!
Cheryl Sousan says
This looks fabulous! sending to my daughter to make in her Instant Pot!!
Ashley Fehr says
I’d love to hear how she likes it!
lexee says
WOW! These look amazing! Can’t wait to try!
Ashley Fehr says
Thanks Lexee!
Kim says
I’m going to need to give my instant pot another try! This looks delicious!
Ashley Fehr says
Thanks Kim! I hope you do!
Aimee Shugarman says
LOVE using my instant pot. This recipe is a hit with my family!
Michelle says
Five stars!!! I sautéed squash, broccoli and zuchini and added to the sauce. I tripled the sauce so I can use it over mashed potatoes for another meal. Even my pickiest eater loved! Definitely a keeper! Thank you!
Kelly Johnston says
This sauce is SOO good! I will definitely be making this again. The only thing I would change is the cook time – 8 minutes had my chicken really dry. I’ll probably try 6 minutes next time. Other than that it was awesome. I doubled the sauce and sautéed some spinach feta ravioli in it and then added the chicken. It was such a yummy hearty meal! Thanks!
Ashley Fehr says
It definitely depends on the size of your chicken breasts, for sure! I’m so glad you enjoyed it!
Emma says
making this right now-the chicken is in the instapot. i just however realized that this recipe is for frozen chicken. I thawed mine earlier and I am not sure now how long I should leave it in the pot (8 minutes still?). I can’t wait to see how it turns out!
Ashley Fehr says
The recipe is for fresh chicken breasts 🙂
gen says
just tried this recipe for dinner and its soo good. i put broccoli at potatoes in it. ill make this again..thanks so much for sharing this simple recipe with us.??
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!
Ashley Fehr says
So happy to hear that! Thanks for sharing your tips!
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.