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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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?
Lauren says
Hi, Ashley! Tried this tonight and loved it. Hub wants me to make it as a supplemental main coarse for our VERY large Christmas dinner.
Couple of questions for you…
Can I double/triple this recipe or should I make it in separate batches?
Also, do you think I’m risking dryness if I make ahead the day before and warm via chaffing dish in Christmas Day?
Thanks!
Lauren
Ashley Fehr says
I think you can definitely make a larger batch, especially if you have the 8 quart! I only have the 6 quart. And I don’t think you’d risk anything by making ahead and reheating as long as you reheat gently with the chicken in the sauce — I think it’d work perfectly!
Erika Castano says
We loved this recipe! I tripled the sauce because I served with spaghetti. Made a side salad and baked butter breadsticks. Fast, delicious and keto (without the past and bread for me). I added mushrooms and white wine. The pesto gives it a fresh kick. Highly recommend it! I will use the leftover chicken in paninis with swiss cheese.
Ashley Fehr says
I’m so happy to hear that Erika! That sounds like a feast 🙂
Mike Krill says
Delish! Only thing I’ll change next time is cook time to 4-5 mins for chicken. I doubled the sauce and served over spaghetti noodles, also think I’ll add some broccoli next time. Thanks for the recipe!
Ashley Fehr says
Thanks for that note! I’m so glad you liked it!
Kristi says
Adding yet another favorite chicken recipe to my list! This is so tasty! My family is in love with this recipe! Thank you so much!
Ashley Fehr says
Yay! I’m so thrilled to hear that!
Sarah says
I made this last night and it was delicious, except that my chicken came out dry. They were average size chicken breasts and not frozen. Any suggestions? Should I decrease the cooking time? Thank you so much!!
Ashley Fehr says
You could try reducing the cook time by a couple minutes! I’ve never found them to be dry (they are basically simmered and steamed so there is a lot of moisture in the pot), but 5-6 minutes is likely enough time for average-sized breasts that aren’t stacked.
A.McNabb says
My husband and I just finished this meal. Oh. My. Goodness. It was very good. I didn’t have pesto and could not find roasted pepper, so I saluted red pepper and mushrooms (stovetop). When the chicken was finished in the instant pot, I just added everything to pan on stove and finished it that way. Served it over brown and wild rice. Thank you for the recipe!
Ashley Fehr says
I’m so glad to hear that! It’s one of our favorites too!
Tim and Kate says
Ashley
Thank you the recipe was a hit for myself and bride. So easy so tasty!
I added one chicken bullion cube, we wanted a little more bang.
Tonight it’s the porkchop bacon apple! 🙂
Ashley Fehr says
I’m so happy to hear that! I’d love to hear how you like the next one!
Susan says
If I double the recipe and Chicken do I need to double the cook time? I’m new to this.
Tim says
Susan I have did not add time to the recipe, You should be fine with the instapot mind you I have an 8qt version. But in general doubling does not require more time just room. Going to make this tonight again just picking up ingredients and saw your message, I Double the sauce! And Ashley has many more nice recipes as well.
Ashley Fehr says
Thanks Tim for your kind words! I’m so glad you’ve enjoyed it!
Christy James says
This was so delicious that I had to come leave a comment! I doubled everything except for the salt and pepper and it was amazing!! Followed the rest of the recipe to the letter. Thanks for such a delicious new meal for our family! XO
Ashley Fehr says
I’m so happy to hear that Christy!
Susan Heizler says
Did you double the cook time?
Christy says
No, Susan, there was no need to.
Bobbie P says
I’m a bit confused, in the intro to the recipe you talk about cooking frozen chicken breasts, but the video shows thawed chicken breasts. In one of your replies you state that the recipe is for fresh chicken breasts, but many comments say they used frozen chicken breasts. My question is does this recipe call for frozen or thawed chicken breasts. If frozen what is the cooking time? If thawed what is the cooking time? Additionally have you tried cooking your flat noodles on a trivet in the pot at the same time you are cooking the chicken breasts?
Ashley Fehr says
Hi Bobbie! You can use either fresh or frozen chicken breasts in this recipe. The recipe is for fresh or thawed chicken, but in the post above I mention all of my tips for adapting the recipe and one of those includes instructions for frozen. Basically, you’re adding a couple of minutes to the cook time and may need to drain a bit of the liquid before making the sauce. I hope that helps! I’ve never tried cooked pasta at the same time but I think it’s definitely possible!
kathryn says
a couple questions. 1 am i suposee to use the broth left over from cooking the chicken in the sauce? 2 i found roasted red bell peppers. is that what i need? my sauce did not thicken. what did i do wrong?
Ashley Fehr says
You will use the leftover broth in the pot to make the sauce, yes! Roasted red bell peppers are just what you need. Did you just remove the peppers and not add the juices? If it didn’t thicken, it could be that your chicken breasts released more moisture during the cooking process and diluted the sauce. It’s an easy fix! I would just combine 1 tablespoon corn starch and 1 tablespoon water and add to the pot on saute.