Creamy Italian Instant Pot Chicken Breasts
These Creamy Italian Instant Pot Chicken Breasts are so moist and flavourful! They cook in just minutes and are coated in a creamy sauce of Italian herbs, chicken broth, cream, and roasted red peppers. Perfect over pasta, rice or potatoes!
Servings 4 servings
Calories 238cal
Ingredients
- 4 boneless skinless chicken breasts
- 1 cup low sodium chicken broth
- 1 teaspoon minced garlic
- 1 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup heavy cream (see notes above)
- 1/3 cup chopped roasted red peppers
- 1 1/2 tablespoons corn starch
- 1 tablespoon basil pesto
Instructions
- Place chicken breasts in the bottom of the Instant Pot. Add broth and sprinkle with garlic, Italian seasoning, salt and pepper.
- Place lid on the Instant Pot and turn valve to sealing. Select Manual, high pressure (the default), and set the timer to 8 minutes (for frozen chicken breasts, add 2-3 extra minutes). The pressure cooker will take about 10 minutes to build pressure and begin counting down.
- Once the cook time is over, turn the Instant Pot off and let pressure release naturally for 5 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 or unappetizing chunks left over)
- Stir together cream, red peppers, corn starch and pesto 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.
Video
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.
Nutrition
Calories: 238cal | Carbohydrates: 5g | Protein: 25g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 99mg | Sodium: 497mg | Potassium: 500mg | Vitamin A: 460IU | Vitamin C: 7.2mg | Calcium: 37mg | Iron: 0.8mg