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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Anne-Marie says
Wow ! Easy, tender, tasty. Everyone loved it. To do over and over again. Thank you for that recipe.
Ashley Fehr says
I’m so glad!
Jenni says
How much is considered a serving? One chicken breast? Is this with or without sauce? Thank you!
Ashley Fehr says
One chicken breast with sauce
Love Z. says
Super easy and super yummy. Made extra sauce and served it with rice. It made a generous amount of chicken. Will definitely make it again!
Ashley Fehr says
I’m so glad you liked it!
Douglas Sharp says
Please share suggestions on how to reheat the frozen leftovers. Thanks.
Ashley Fehr says
I would thaw overnight in the fridge and reheat on the stove top with the sauce
Kate says
Hi! Looks delish! Can’t wait to try! Any way I can add egg noodles in with this somehow to prepare all at the same time?
Ashley Fehr says
I have actually created a pasta version of this recipe right here: https://www.thereciperebel.com/instant-pot-italian-chicken-pasta/
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.
Ashley Fehr says
Hi Maureen! I would decrease the cook time to maybe 3 minutes, depending on the size
Erin Barney says
I don’t have corn starch can I use flour ?
Ashley Fehr says
You can use flour, yes! Just dissolve in some liquid first
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!
Ashley Fehr says
Thanks Alison!
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.
Ashley Fehr says
Thanks Jim! I love the addition of Parmesan!
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?
Ashley Fehr says
Yes, you can double all of the sauce ingredients and it will be great 🙂
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?
Ashley Fehr says
Thanks Shanna! I think that would work well as long as you use heavy cream in the sauce — low fat dairy doesn’t freeze well but cream should be fine!
Allison says
I am watching my weight and want to reduce the calories can I use a lower fat milk instead of heavy cream? Thank you!
Ashley Fehr says
Yes you can, it will just not be as rich. I would try evaporated milk!
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.
Ashley Fehr says
I’m so glad you liked it!
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.
Ashley Fehr says
You can make your own but I buy the jarred roasted red peppers from the grocery store. They are a quick way to add lots of flavor!
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!
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.
Ashley Fehr says
Thanks! I hope you enjoy it 🙂
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!
Ashley Fehr says
THanks Carolyn!
Ashley says
Can’t wait to try this recipe! If I use chicken tenderloins instead, would you decrease the cook time?
Ashley Fehr says
Yes I think you would want to reduce the cook time by a couple minutes
Leah says
Can you substitute leg quarters for breast? My husband prefers dark meat as opposed to the white meat.
Ashley Fehr says
You can, but if they are bone in it will take longer to cook.
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!
Ashley Fehr says
Thanks Roxanne! I love the idea of doing rice on top!
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.
Ashley Fehr says
I would double everything if you like extra sauce for pasta!