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!
Course Main Course
Prep Time 10minutes
Cook Time 8minutes
Total Time 18minutes
Author Ashley Fehr
4boneless skinless chicken breasts
1 cuplow sodium chicken broth
1/3cupheavy cream(see notes above)
1/3cupchopped roasted red peppers
1 1/2 tablespoonscorn starch
1 tablespoonbasil pesto
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.
*Please Note: if you want a lot of extra sauce to serve over pasta, potatoes or rice, you will want to double the sauce.