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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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
Ashley Fehr says
You cook them whole
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.
Ashley Fehr says
Hi Sarah! I haven’t tried, though I supposed it’s possible if the cook times are similar.
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!
Ashley Fehr says
That sounds amazing! Thanks for sharing those additions!
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?
Thanks
Ashley Fehr says
The cook time should remain the same!
Jacqui says
How long should I cook the chicken breasts if they are still frozen?
Ashley Fehr says
I would add a couple minutes for frozen chicken breasts
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.
Ashley Fehr says
Thanks for your feedback Elle! You’re right — I’ll add a note in the recipe.
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
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.
Barb
Ashley Fehr says
Hi Barb! Sorry I am late getting to your comment. The Instant Pot is an electric pressure cooker
Molly Logemann says
I have several chicken thighs that are thawed. Would this affect the cook time? Thanks!!
Ashley Fehr says
Not by much! Since they’re smaller, you could likely take a couple minutes off the cook time but it won’t hurt them being in the Instant Pot for the full cook time
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. 🙂
Ashley Fehr says
Thanks Kelly Anne! I’m so glad to hear you liked it!
Amanda says
Quick question, I’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.
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?
Ashley Fehr says
Yes, you can definitely do that if your sauce isn’t as thick as you would like!
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!
Ashley Fehr says
Just regular jarred roasted red peppers! No seasoning. I supposed you could use the spicy ones if you like 🙂
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.?
Ashley Fehr says
You can definitely just halve the ingredients and the cook time will stay the same. I hope you enjoy it!
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
I don’t think you’d need to change it!
Elizabeth says
Would doubling the entire recipe (including the chicken) fit in the 6 qt Instant Pot?
Ashley Fehr says
It should, yes!
Liz says
What would you substitute in for the pesto, we don’t like pesto?
Calvin says
I don’t have any pesto so I am going to try some Parmesan-Romano.
Ashley Fehr says
I would add some extra herbs and garlic, as without the pesto there won’t be as much flavor
Stacey says
I can’t wait to try this! Just curious, how much pasta did you use?
Ashley Fehr says
It depends on how you like your pasta to protein ratio! 🙂 I would probably do about 1-2 cup dry pasta per chicken breast.
Dana says
When you double the sauce do you double the broth
Ashley Fehr says
Yes, you’ll double everything!
Amanda says
Including the chicken or everything other than that?
Mary says
If I wanted to add frozen broccoli or fresh zucchini, when would I put that in?
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.
Angela says
My chicken breasts are not frozen…is the cooking time will the same? Sorry…new to Instant Pot cooking!
Ashley Fehr says
No problem at all! This recipe as written starts with fresh or thawed chicken breasts