Instant Pot chicken breasts with sun dried tomato cream sauce makes a restaurant-quality meal in under 30 minutes! You can assemble it ahead to save time.
The Instant Pot requires at least 1 cup of liquid to come to pressure, making it the perfect opportunity to make a delicious sauce for your chicken! From Instant Pot creamy lemon chicken to Instant Pot Thai chicken curry, it's one of my favorite ways to cook chicken.
These Instant Pot chicken breasts with sun dried tomato sauce are going to blow you away! Serve it with some herb lemon rice and kale salad for a restaurant-quality meal that takes surprisingly little effort.
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Reasons you'll ♡ this recipe
- it's simple to prepare, but delivers huge on flavor
- the sun dried tomato sauce is perfect to spoon over rice and vegetables
- you can assemble it ahead as a freezer Instant Pot meal
Ingredient notes
- chicken- while this recipe was written for boneless skinless chicken breasts, you could swap for boneless skinless chicken thighs and adjust the cook time to 10 minutes
- sun dried tomatoes- drain them well, then chop finely. This helps disperse the flavors in the sauce and makes it more appetizing (large, chewy sun dried tomato chunks are not fun to eat).
- stock- use chicken or make your own homemade bone broth
- cream- use heavy cream; almond milk or lower % milk does not work for this recipe
- parmesan cheese- for best flavor, use freshly grated parmesan, and avoid the powdery stuff
Step by step directions
1. Assemble- In the stainless steel insert of your Instant Pot, add the stock, sun dried tomatoes, basil, oregano, red pepper flakes, and garlic. Stir until combined, then add chicken breasts. Turn to coat in the sauce.
2. Cook- Place the lid on your Instant Pot and set the steam release handle to the 'sealing' position. Pressure cook on high pressure for 8 minutes. When the Instant Pot completes its cycle, perform a quick pressure release: carefully transition the steam release handle to the 'venting' position.
When doing a quick pressure release- Be careful you keep your face, hands and arms away from the valve, and make sure your Instant Pot is not under a cabinet.
3. Reduce sauce- Remove the lid from the Instant Pot and use an instant read thermometer to check that your chicken breasts have reached 165°F. Remove the chicken from the Instant Pot and allow to rest on a cutting board.
Select the 'sauté' function of the Instant Pot, and allow cooking liquids to simmer for 7 or so minutes. When liquids are reduced to about ⅓ of a cup and you can see the bottom of the pot as you stir, they are ready.
Use oven mitts to remove the stainless steel insert from the base of the Instant Pot so it doesn't over-reduce, then stir in the heavy cream and parmesan cheese. Slice the chicken against the grain, and spoon the sauce over the chicken to serve.
Meal prep & storage
Storing leftovers
This recipe can be cooked ahead and portioned out with rice and vegetables in meal prep containers, or simply stored as a protein to be reheated
- Cool completely, then store in an air tight container.
- Store in the fridge for up to 4 days; I don't recommend freezing as the cream can break.
- Reheat in the microwave until steaming hot.
TIP- if you plan to reheat leftovers, wait until the chicken is completely cold to slice it; this helps retain the juices and keeps it nice and moist.
Instant Pot freezer meals
A freezer Instant Pot meal is assembled ahead and frozen (before cooking). You simply need to remember to thaw the meal, then on cook day, just place it into the Instant Pot and get cooking, no measuring required! Great to prepare for elderly family members or expectant mamas.
- Add all ingredients (except heavy cream and parmesan cheese) to a sturdy freezer bag or reusable silicone bag (½ gallon). Squeeze out as much air as possible and freeze for up to 3 months.
- Thaw 24 hours before you intend to cook.
- Cook as directed in the recipe card.
make sure you label the bag with thawing and cooking directions
FAQ
Yes you certainly can! Drag the number beside 'serving size' on the recipe card to increase the serving size; you shouldn't need to increase the cook time.
I have not tested this particular recipe with frozen chicken breasts, but in theory it should work. Make sure they are frozen individually and not as a block, and adjust the cook time to 12 minutes with a quick pressure release- check using a digital thermometer that they are cooked through (they should reach 165°F).
If frozen as a block, try doing 5 minutes high pressure with a quick pressure release, then pry them apart. Cook for a further 7-10 minutes, until they are all 165°F.
Serve it with
- Pan Fried Sugar Snap Peas
- Parmesan Mashed Cauliflower
- Spiralized Cucumber Salad
- Honey Roasted Carrots
- Herb and Garlic Potato Stacks
- Perfect Fluffy Rice
More Instant Pot recipes
☆ Did you make this recipe? I'd love to hear how it turned out! Leave me a review and star rating in the comments below. Your reviews help so much!
Instant Pot Chicken Breasts with Sun Dried Tomato Cream Sauce
Equipment
Ingredients
- 1 lb boneless skinless chicken breasts see note 1
- 1 cup chicken stock
- ⅓ cup sun dried tomatoes oil drained, chopped finely
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes optional; adds a bit of spice
- 2 cloves garlic minced
After reducing the sauce
- ½ cup parmesan cheese grated
- ¾ cup heavy cream see note 2
Instructions
- Assemble- In the stainless steel insert of your Instant Pot, add the stock, sun dried tomatoes, basil, oregano, red pepper flakes, and garlic. Stir until combined, then add chicken breasts. Turn to coat in the sauce.
- Cook- Place the lid on your Instant Pot and set the steam release handle to the 'sealing' position. Pressure cook on high pressure for 8 minutes. When the Instant Pot completes its cycle, perform a quick pressure release: carefully transition the steam release handle to the 'venting' position.
- Transfer chicken- Remove the lid from the Instant Pot and use an instant read thermometer to check that your chicken breasts have reached 165°F. Remove the chicken from the Instant Pot and allow to rest on a cutting board.
- Reduce sauce- Select the 'sauté' function of the Instant Pot, and allow cooking liquids to simmer for 7 or so minutes. When liquids are reduced to about ⅓ of a cup and you can see the bottom of the pot as you stir, they are ready.Use oven mitts to remove the stainless steel insert from the base of the Instant Pot so it doesn't over-reduce, then stir in the heavy cream and parmesan cheese. Slice the chicken against the grain, and spoon the sauce over the chicken to serve.
Notes
- To increase the serving size- drag the number beside 'serving size' above on the recipe card. Keep the cook time the same.
- To swap for boneless chicken thighs- adjust the cook time to 10 minutes high pressure with quick pressure release
- To swap for frozen chicken breasts- for frozen separately (not in a block)- 12 minutes high pressure with quick pressure release; check they have reached 165°F
- frozen in a block- cook for 5 minutes, then do a quick pressure release. Pry chicken breasts apart. Cook for another 7-10 minutes with quick pressure release, and check they have reached 165°F.
- In a freezer bag, silicone bag or meal prep container, combine the stock, sun dried tomatoes, basil, oregano, red pepper flakes and garlic, and mix to combine.
- Add the chicken breasts, turn to coat in the sauce, then squeeze as much air out of the bag as possible.
- Freeze for up to 3 months.
- Thaw completely before cooking as directed above.
