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Creamy Italian Instant Pot Chicken Breasts

Prep Time 10 mins
Total Time 18 mins
Servings 4 servings

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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!

creamy italian instant pot chicken breast on a white platter with noodles

I’m still sharing plenty of basic Instant Pot recipes (like this Instant Pot Shredded ChickenInstant 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??

instant pot chicken breasts sliced on a plate with pressure cooker in background

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 ๐Ÿ˜‰

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 ๐Ÿ™‚

chicken breasts in instant pot sliced and sitting in creamy italian sauce

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, or see my recipe notes.

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.

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Creamy Italian Instant Pot Chicken Breasts

4.83 from 76 votes
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! 
Prep Time 10 mins
Cook Time 8 mins
Total Time 18 mins
Cuisine American
Course Main Course
Servings 4 servings
Calories 238cal


  • 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 chopped roasted red peppers
  • 1 1/2 tablespoons corn starch
  • 1 tablespoon basil pesto


  • 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 (for frozen chicken breasts, add 2-3 extra 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.


*Please Note: if you want a lot of extra sauce to serve over pasta, potatoes or rice, you will want to double the sauce.

Nutrition Information

Calories: 238cal | Carbohydrates: 5g | Protein: 25g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 99mg | Sodium: 497mg | Potassium: 500mg | Vitamin A: 460IU | Vitamin C: 7.2mg | Calcium: 37mg | Iron: 0.8mg

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Reader Interactions


  1. Chris says

    It was great, I keep using this recipe and just adding different liquids.. tonight it was half cup of broth with half cup verde salsa and I’ll shred the chicken and make enchiladas ๐Ÿ™‚

  2. Mat M says

    So easy, so delicious. I did mine with red and green peppers along with some halved cherry tomatoes. Next time I’m going to shred the chicken and some more seasoning. The chicken was very tender. We did ours in a bowl served over white rice.

  3. Test Kitchen says

    Your creamy Intalian instant pot chicken breast is the healthy and suitalble for all ages and all people. I love the way that you mix and prepare the raw smaterial. The way that you cook is really simple and easy to understand for me. It helps me be well prepare for my son for each busy morning. Thank so much for your sharing.

  4. Perry says

    Thank you for this recipe – it was SOOO good! I confess to being another substitutor. I didnโ€™t have the roasted peppers but did find a jar of sun dried tomatoes. Times being what they are, I figured Iโ€™d give it a shot and it was delicious! Served with linguine and a salad. I only had two chicken breasts but still made the whole sauce. Definitely recommend following the tip to double the sauce if serving with pasta. Canโ€™t wait to use the other half of my tomato jar to make this again! And to try it as intended once things get back to normal. Thanks!

  5. Patti says

    Fast and delicious! Slice the chicken breasts and pour the sauce over for a beautiful plate; serve with mashed potatoes. For added color, I used a red/yellow/green peppers mix in small strips instead of chopped. Asparagus as a side. Family loved it!

  6. Julie says

    Looking for a recipe that I didn’t have to go out and be around anyone (social distancing and all) and use up some pantry items. WOW!!! Chicken in the Instapot (electric pressure cooker) that didn’t taste like an eraser with seasonings! I didn’t have any roasted red peppers, so I substituted petite diced tomatoes with the basil, garlic seasonings added. I also used evaporated milk as I didn’t have any heavy cream. It was delicious!!! I was so happy!!! Thank you so very much for an excellent and different meal! It will be added to my go to recipes! It was so fast to make!!!

  7. Dianne Rabkin says

    Just take a whole pepper and put under your broiler on the rack. In a few minutes you will see the skin blister and then you can turn the pepper over to do the other side. Easy to do, and you can save the slices you don’t need in a little olive oil in a jar.
    Here is a link that you can see how its done.

    I never purchase jarred its easy to do your own. Some people do theirs on top of the stove. I am sure there are other ways to do this.

    By the way if I could give this recipe 10 stars I would.

  8. Whitney Findley says

    We tried this recipe last night. We weren’t able to find any roasted red peppers anywhere. I was so disappointed. I don’t know if that’s what makes or breaks this recipe but I thought overall it was a little lack luster. I mean it was good. I would totally make it again and eat it but I felt like it was missing something. My husband wants to add a ranch packet next time but I saw in the comment cream cheese was also a good extra. I think I might add that next time. Thank you for the recipe!

    • Ashley Fehr says

      I’m sorry to hear that! Roasted red peppers are usually with all of the jarred and pickled peppers, and most grocery stores carry them. They do add a ton of flavor!

  9. Olivia says

    Hello! Iโ€™m making this tonight and Iโ€™m just a little confused by your picture. Do we cut the breasts in strip before or after cooking?

  10. Tonya says

    Do i cook the chicken breast whole the cut it up before adding it back to the sauce or do i cit it up before i cook it. I seen a pic of sliced breast in the sauce

  11. Sarah says

    Instant pot newbie. Is it possible to make this and rice at the same time? Hoping to make this during the week and trying to not make too many dishes dirty.

  12. Ashley Wilson says

    I used the pampered chef clay pot and cooked the chicken, broth, and Italian seasoning in that. Then did sauce on stove top. I doubled the recipe because I doubled the chicken… I have teenage boys lol! I added a tad of cream cheese to the sauce and included mushrooms in mine but it was great!

  13. A. Whipp says

    I am hoping to cook this recipe this week for a group of 10. I would like to double the entire recipe. Does that impact the time in the instantpot?


      • Elle says

        Hello, we used frozen chicken and thought it was confusing to follow this recipe to be honest. We followed the link on this page on how to cook frozen chicken and we did it separately…and then followed this receipe. Needless to say, chicken was quite dry. It might beneficial for the readers to know that all it takes it add a few extra minutes for frozen chicken as opposed to clicking on the new link. Sauce was good though. Thanks for sharing.

  14. Amy says

    I’m wanting to try this recipe but there are only two of us and I’m afraid we’ll waste the cream, tomatoes and basil pesto that’s left over after making the recipe. Any suggestions on substitutes or other ways to use those ingredients? This will be my first recipe in our new instant pot!

    • Ashley Fehr says

      Of course! I use pesto in almost everything! It’s also great as a pasta sauce all on its own, or with a touch of cream. Leftover cream can be whipped and used or frozen in dollops for hot chocolate, and there are no tomatoes but roasted red peppers, which are great in soup, pasta or on pizza

  15. Barbara Kean-Williams says

    i am planning on making this recipe tomorrow. I am in New Zealand, and have a question, which may seem a little “odd”. You mention “instant pot”. Is this what we would call in New Zealand, a “pressure cooker”.?

    Also our grand daughter is coming to stay, and we always have time cooking together (Paige is 12). I am sure she will want me to help her make the oreo truffles.

    Many thanks. I do enjoy trying out the recipes, . Thanks again.


  16. Kelly Anne says

    I didn’t have any pesto or roasted red peppers but added a lot more herbs and garlic, and it was delicious! We used them in tacos and will definitely come back to this recipe for many other dinner options. Thank you so much for sharing this! I’ve peeked at some of your other recipes and know I’ll be back. ๐Ÿ™‚

  17. Amanda says

    Quick question, Iโ€™m wanting to make this tonight. Can you please tell me how many lbs of chicken this calls for and also I am wanting to have extra sauce for the noodles, do I double all the seasonings along with the cream? Also would I cook the noodles separately?

    • Ashley Fehr says

      One pound of chicken breasts is usually about 3, so likely 1.3 lbs chicken breasts. And if you’re doubling the sauce, then yes I would double all the seasonings as well! For this recipe I cook the noodles separately.

  18. Lindsey says

    Any tips for getting a thicker sauce with the crockpot version? My chicken breasts were thawed but it was still really watery. Perhaps making a slurry with the cornstarch and adding it at the end?

  19. Britney says

    When you say red peppers do you mean bell peppers or spicy peppers?

    Making this recipe tonight and I just want to get it right!

  20. TONI says

    I just received my first instant pot for my 78th birthday. My son in law tells me it is 3qts. I cook mostly for myself. How would I cut the recipies in half.?

  21. Tiffany says

    If I cut large breasts in half, should I change the cook time? I want them to have more exposure to the flavor. ? Thanks!

    • Ashley Fehr says

      It depends how soft you want it to be. Both would be vert soft (too soft) if you add at the begin of pressure cooking. Your best bet may be to add them in when you’re finishing the sauce.

  22. CocoaJeff says

    Hi, Ashley!

    I just purchased my first Instant Pot last night, and I am trying this as my very first recipe based on a friend’s suggestion. I can’t wait to taste it. I will come back and let you know how it turned out.

    Quick question… in the pictures, it looks like you’ve garnished the finished chicken with something… fresh chopped parsley, maybe?

    • CocoaJeff says

      Hi, Ashley;

      I tried to do a direct reply to your message, and it didn’t seem to work… so I am trying to reply to my own message this time.

      The recipe came out fantastic!! I really enjoyed it. I took the advice to double the sauce, and I’m glad that I did… it was the perfect amount. I served it over egg noodles as you did in your pictures, and it was yummy.

      The only thing I might suggest adding to the instructions is to cut up the roasted red peppers into small pieces, unless you really like huge chunks of them.

      I have bookmarked this site, I will be back! Thank you for your recipes.


  23. Jenafer Roy says

    We love this recipe. I like an extra cheesy flavor so I added cream cheese to the sauce. My whole family loves it!

  24. Illene Messer says

    My granddaughter suggested I try this recipe,it is excellent! Made with chicken tenders that were frozen. Had with angel hair pasta. I will definitely make again!

  25. Lauren says

    Really, really yummy! I made it with 2 frozen chicken breasts and doubled the sauce to serve over rice. 14 minutes on manual because my breasts were stuck together. It was delicious, even my picky 5 & 6 years old ate it. Next time I wont add any salt, as it was a bit salty for my taste. Definitely a keeper!

  26. rook brand cloth says

    Nice recipe, it take not much time. I made it last week and I added double cream, because I love creamy taste. Thanks so much.

  27. Cat says

    This is my third time making this. Comes out perfect and delish every time. Even my teenage son whom is very picky, loves it. We love the sauce so we double it. Thank you so much for sharing.

  28. Lavinia says

    Just made this and the flavors were phenomenal but the sauce was more watery and not so creamy… and I used heavy cream like the recipe called for. Any suggestions?

    • Ashley Fehr says

      If you started with frozen chicken it may have released more liquid as it cooked, or you might just have really juicy chicken! Either way, it’s pretty easy to thicken with a touch more cream and corn starch if you prefer.

  29. Ali says

    My husband and I love this recipe! We love the sauce, so we’ve doubled the ingredients, except the broth, and it makes a really delicious thick sauce. We’re getting through all of your instant pot recipes; neither of us is a particularly good cook, but your recipes are easy and delish. Thanks for all the great content!! <3

  30. Kelly Ienna says

    I love this recipe, it has become a staple in my house because it is so easy, fast and delicious! I do always make double the sauce as the recipe suggests to serve over pasta. It’s always a winner with my husband, 4 year old and 1.5 year old!

    • Kelly Ienna says

      Yes you can make 6, you don’t need to adjust the recipe at all, but I do always make double the sauce to serve with rice or pasta ๐Ÿ™‚

  31. Hope says

    This was the first recipe I tried in my Instant Pot. It turned out perfectly and the extra sauce was great over pasta!

  32. habitat says

    Instant Creamy Italian Instant Pot Chicken Breasts is great! It’s easy to do it, something I never thought about before. I was always attracted to chicken dishes, added to the menu this weekend. Thank you for sharing the recipe, it’s great for me

    • Ashley Fehr says

      Pesto is basically just basil and Parmesan (and a couple other things that don’t contribute much flavor-wise), so you could add a bit more seasoning and sprinkle with cheese at the end.

  33. Julie says

    This looks lovely but could you clarify something for me please.

    When you say *Please Note: if you want a lot of extra sauce to serve over pasta, potatoes or rice, you will want to double the sauce”.

    Do you mean double the chicken broth etc too (in other words everything except the chicken) or just from the cream downwards?

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