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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Judyo says
Can I use a crackpot, don’t have a instant pot?
Ashley Fehr says
Yes, definitely! The cook time will obviously be much longer.
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?
Ashley Fehr says
Thanks David! I would probably make the sauce on the stove and just cook the chicken breasts in some plain chicken broth in the Instant Pot, then serve sauce with them individually
Nancy says
Cook times for bone in breasts ? Thanks
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.
Ashley Fehr says
Thanks Kim!
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!
Ashley Fehr says
Thanks Julie! I’m so glad!
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.
Ashley Fehr says
Thanks Rebecca! I’m glad you enjoyed it!
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?
Ashley Fehr says
It depends on the veggie — most cook very quickly so they might be overdone if you add at the beginning of the cook time.
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!
Rebecca says
I use sun dried tomatoes instead of peppers and it’s delicious!
Ashley Fehr says
Thanks Rebecca!
Ashley Fehr says
Sundried tomatoes have been used and enjoyed by some!
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!
Ashley Fehr says
You can omit the pesto but you may want to add in extra herbs and seasoning. Yes, the same amount of evaporated milk will work fine!
Cherylann says
Delicious!!!! Thank you!
Ashley Fehr says
Thanks Cherylann!
kate says
I don’t have enough corn starch. Can I use arrowroot?
Ashley Fehr says
I’ve never tried, sorry!
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 🙂
Ashley Fehr says
Oh that’s a great idea!
Linda Whyard says
OMG this is do die for!!
SO good!
Ashley Fehr says
thank you Linda!
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.
Ashley Fehr says
Thanks Mat!
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.
Ashley Fehr says
Thank you!
Perry says
Thank you for this recipe – it was SOOO good! I confess to being another substitutor. I didn’t have the roasted peppers but did find a jar of sun dried tomatoes. Times being what they are, I figured I’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. Can’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!
Ashley Fehr says
Thanks Perry! I’m glad you liked it and thanks for sharing your swaps!
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!
Ashley Fehr says
Thanks Patti! I’m glad you liked it!
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!!!
Ashley Fehr says
Thank you Julie! Those are great swaps and I’m so glad you liked it!
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. https://toriavey.com/how-to/roasted-bell-peppers/#wprm-recipe-container-44521
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.
Ashley Fehr says
Thank you Dianne!
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!
Olivia says
Hello! I’m making this tonight and I’m just a little confused by your picture. Do we cut the breasts in strip before or after cooking?
Ashley Fehr says
You will cut them after, if you want to.
Olivia says
Awesome thank you!!! 🙂