Creamy Italian Instant Pot Chicken Breasts

Prep Time 10 mins
Total Time 18 mins
Servings 4 servings

Jump to Recipe

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!

overhead image of creamy italian chicken breasts on a white platter with egg noodles
Get FREE recipes right in your inbox
Easy meal ideas that will bring your family to the table fast!
Table of Contents
  1. Ingredients Needed:
  2. How to Make Instant Pot Italian Chicken Breasts
  3. Instant Pot Chicken Breast FAQs
  4. Tips and Notes
  5. Serving Suggestions
  6. More Instant Pot Chicken Recipes
  7. Creamy Italian Instant Pot Chicken Breasts Recipe

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.
ingredients needed to make instant pot italian chicken breasts

How to Make Instant Pot Italian Chicken Breasts

  1. Make the sauce: In a bowl, whisk together the broth, roasted red peppers, pesto, garlic and seasonings.
  2. 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.
  3. Pour the sauce over the chicken in the pressure cooker.
  4. 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.
  5. 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

How long do chicken breasts take in the Instant Pot?

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.

Can you stack chicken breasts in the Instant Pot?

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.

Can you use frozen chicken?

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.

Can these be made on the stovetop?

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.

Can these be made in the slow cooker?

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.

How to store:

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.

creamy italian chicken breasts in instant pot

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

ashley avatar

Pin this recipe to save for later

Pin this recipe to your favorite board

Creamy Italian Instant Pot Chicken Breasts

4.85 from 182 votes
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!
Prep Time 10 mins
Cook Time 8 mins
Total Time 18 mins
Cuisine American
Course Main Course
Servings 4 servings
Calories 237cal

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

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

Calories: 237cal | Carbohydrates: 6g | Protein: 26g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 495mg | Potassium: 518mg | Fiber: 1g | Sugar: 1g | Vitamin A: 471IU | Vitamin C: 7mg | Calcium: 43mg | Iron: 1mg

Want to save this recipe?

Create an account easily save your favorite content, so you never forget a recipe again.

Register Now

Tried this recipe?

Tag @thereciperebel or hashtag #thereciperebel —
I love to see what you’re making!

Tag @thereciperebel

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!

Read More

You May Also Like

Reader Interactions

Comments

  1. Maureen says

    I have thinly sliced chicken breasts. Is that ok? Do I need to decrease the cook time? Super excited to try!! Looks delicious.

  2. Alison says

    This is hands down the best thing I’ve made in my instant pot so far! I doubled the sauce and served over egg noodles and it was amazing! Absolutely delicious! My mom and my super picky sister absolutely loved it!

  3. Jim says

    Made this, great recipe. I made 1 slight change. I added a 1/2 cup of parmesan cheese into the sauce. When I make this again I will probably add just a touch of heat. But , this is amazing, I had 4 and 5 year old grandkids, asking for more.

  4. Lauren says

    When doubling the sauce does that mean I need to double everything (including the broth and seasoning)? I don’t want to double the chicken, but I’m afraid if I double the broth and seasoning it will make the chicken taste funky?

  5. Shanna says

    OMG!! Best meal I have made in a long time. This one will make it into the rotation for sure. Have you ever made it ahead and froze it for a later date? I would love to make some up for a few friends at our meal prep day but not sure if it would work. What are your thoughts on making it into a freezer meal?

  6. Dave & Vuyo says

    Thank you! This was super easy and turned out great. We modified it a bit based on what we had. For the sauce, we used a full cup of cream, doubled the cornstarch, and mixed in 1/2 cup of grated pecorino cheese. We didn’t have basil pesto so we just used 1T of dried basil. We also diced half an onion and included it at the beginning, and threw in 300g of fresh mixed veg after the pressure cycle. We served it over pasta. The roasted peppers give a really nice flavour, we’ll use more of them next time.

  7. Cat says

    I’m sorry I’m newer to cooking. When you say roasted red peppers, do you mean red bell pepper and you cooked them first? If so, how? Or is this something else entirely.

    • KB says

      I just cut a bell pepper in half, put it on a small cookie sheet and broiled it til the edges turned brown while the chicken was cooking. Then I peeled the skin off the pepper (optional) and diced it. Turned out great!

  8. Phoenix Cooks says

    Wow, it looks delicious. Thank you for sharing. Chicken is my favorite food, I love it so much. I will try to make this baked chicken for my family. I believe my family will like this very much. Love so much.

  9. Carolyn says

    Hi Ashley, thank for sharing this recipe. I made this tonight using a can of cream of chicken soup and non-dairy half-and half (Ripple brand). The chicken was served with 1/2 box of mini-farfalle and mini-penne pasta with spinach and chopped bell peppers. So delicious! Will definitely make it again!

  10. Roxanne says

    Did this twice now! I prefer substituting the roasted peppers for sundried tomatoes 🙂 also, the second time i sautéed sliced mushrooms in garlic butter before (i reserve on the side before cooking the chicken). Also, on top of the chicken, i add a trivet and cook brown rice at the same time. (Frozen chicken breast has the me cook time as brown rice ; 10 minutes). Delicious!

  11. Diane Woodworth says

    I am planning on trying this recipe tonight but wanted to know if doubling the sauce means doubling the broth, cream and spices or just the cream? Thanks.

  12. David says

    Hi there, tried this once already and it was amazing! I would like to make it for someone who is vegetarian. Any advice on how to keep the chicken separate from the sauce? Do I need to substitute something for the juices etc?

  13. Kim says

    I made this for dinner tonight – it was a hit. I added chopped spinach to it instead of pesto (I didn’t have any), it was great. Thank you.

  14. Julie Daniels says

    Tried this tonight and it’s great! My eight year old daughter helped and it so easy even for her to follow. This one is a keeper!

  15. Rebecca Coovert says

    I made this in the Instant pot last night and it was so good. I did double the sauce and still could’ve used some more. I loved that I could do it all in the i stand pot. Thank you for the substitution suggestions. I used condensed milk for the sauce as I did not have cream and it worked great. I will be making this again.

  16. Caitlyn says

    Hello!

    If I were to add some veggies into the pot, would I cook them with the chicken or would it be better to do it afterwards?

  17. Noelle says

    I am planning to make this tomorrow, the only thing is my husband doesn’t like peppers so want to omit the red peppers but not lose all the flavor. Do you have any recommendations of a flavor substitution? Also have you ever added sautéed onions?
    Thank you! Looking forward to creating this tasty dish!

  18. Elise says

    Can I omit the pesto because I don’t have it available at home? Will I use the same amount of evaporated milk if I don’t have heavy cream? Thank you!

Leave A Reply

Have you tried this recipe? Leave a rating