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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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?
Ashley Fehr says
yes, fresh parsley! I’d love to hear how it turns out!
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.
Jeff
Ashley Fehr says
Thanks Jeff! I’m glad you liked it and thanks for your feedback about the instructions!
grills says
This is so delicious, simple recipe to follow, I will make this for my family on weekend. Thanks a lot.
Ashley Fehr says
Thanks!
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!
Ashley Fehr says
I’m so happy to hear that!
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!
Ashley Fehr says
Thanks Illene! I’m so happy to hear you enjoyed it!
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!
Ashley Fehr says
Thanks Lauren! I’m glad you liked it!
Jackie says
What if I have 2 thawed chicken breasts? What would the Cook time be? I could keep all other ingredients the same and just have extra sauce????
Ashley Fehr says
The cook time and everything will be the same for 2 chicken breasts, you’ll just have a little extra sauce which is fine!
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.
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.
Ashley Fehr says
Thanks Cat! I’m so happy to hear it’s well loved!
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.
Jackie says
I don’t have cream can I use milk or ?
Ashley Fehr says
You can use milk! Higher fat is better for adding to heat, and it will be a little thinner but will still work fine.
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
Ashley Fehr says
Thank you so much Ali! That means the world to me!
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!
Ashley Fehr says
Thanks Kelly! It is one of our staples too!
Maggie says
Is it possible to cook 6 breasts in the same amount of time? How would I adjust the recipe? Thank you!
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 🙂
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!
Ashley Fehr says
I’m so happy to hear that Hope!
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
Mary Wood says
I want to make this with thighs that are not frozen. What would the suggested cook time be?
Ashley Fehr says
I generally cook thighs about the same amount of time, maybe a couple minutes less.
Edwin Pylant says
Is chicken sitting in the liquid? Or on the trivet/rack thingy?
Ashley Fehr says
Sitting in the liquid
Oldina says
I put too much pesto otherwise it was good
Ashley Fehr says
Thanks Oldina!
eatfrysmith says
Can I use green peppers, does it affect the food?
Ashley Fehr says
Green peppers have a different flavor than red, and I personally would not swap them, especially since the recipe calls for roasted red peppers which are sweet and mild in flavor.
Kiran says
Are roasted red peppers canned?
Ashley Fehr says
Yes, right from the jar!
Stephanie Gibson says
I do not have pesto… what could I add spice -wise to compensate?
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.
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?
Ashley Fehr says
If you want a lot of extra sauce to serve, I would double all of the sauce ingredients, including the broth! Though if you want a very thick sauce, you could leave out the extra broth and just double the cream, etc.
Ah says
Do you double the broth before cooking or would you add the extra amount after, in order to double?
Ashley Fehr says
I would double everything as it’s called for in the recipe