Instant Pot chicken breasts with sun dried tomato cream sauce makes a restaurant-quality meal in under 30 minutes! Juicy chicken breasts are served with a delicious sun dried tomato parmesan cream sauce. Low carb and gluten-free.
Lookie here, it’s the sister post to this Instant Pot Creamy Lemon Chicken Breasts post…they almost look identical, and truth be told, the recipes are allllmost the same. With the important fact that there are sun dried tomatoes, rather than lemon juice in this sun dried tomato cream sauce.
Both of these recipes are from my post of 7 Instant Pot Chicken Breast Recipes, which shows you how to prepare them ahead and freeze them. And now I’m showing you just how delicious the finished product is!
Reasons I love these Instant Pot chicken breasts with sun dried tomato cream sauce? It’s fancy, but it takes very little effort. It comes with a sauce that is perfect for spooning over rice, potatoes or other veggies.
Don’t forget to pin this recipe to save it for later!
Looking for more Instant Pot Chicken Breast Recipes? Check this post out!
How to make this recipe ahead and freeze it
Chicken breast freezer packs are a staple in my freezer and are an absolute lifesaver during busy weeks! Here’s how you can turn this Instant Pot chicken breasts with sun dried tomato cream sauce into a freezer pack:
- Assemble the boneless skinless chicken breasts, sun dried tomatoes, spices, garlic and chicken stock in a gallon-sized freezer bag.
- Squeeze out as much air as possible.
- Freeze flat for up to 3 months.
So incredibly simple! When you’re ready to cook, you will need to thaw completely before placing everything in the Instant Pot and pressure cooking for 8 minutes.
Wait, what about the sun dried tomato cream sauce?
The creamy sun dried tomato deliciousness happens after the chicken is cooked!
- Remove the cooked chicken breasts from the Instant Pot and set them on a cutting board
- Select the sautee function and simmer your cooking liquid for 7-8 minutes until reduced to roughly 1/3 of a cup
- Add in some parmesan cheese and heavy cream. Stir until heated through, thick and creamy, and then remove from the Instant Pot
We slice our chicken and add it back to the pot to get it nice and hot, but you could also serve as is and spoon the sauce over top. Either way, it’s going to be delicious!
What to serve with th?
Brace yourself because here are a whole bunch of yummy ideas for you!
- pan fried sugar snap peas or asparagus
- Parmesan Mashed Cauliflower
- this 10 minute Spiralized Cucumber Salad
- Honey Roasted Carrots
- roasted potatoes or these cute Herb and Garlic Potato Stacks
- rice or cauliflower rice
Tips and Equipment
- I used my trusty 6 quart Instant Pot; I have not tested in an 8 quart or mini Instant Pot
- if you are making freezer packs, be sure to use heavy duty freezer bags
- you can swap for boneless skinless chicken thighs but will need to adjust cook time to 10 minutes
- Looking for more Instant Pot chicken breast recipes? Check out this Instant Pot Thai Chicken Curry, this Instant Pot Honey Sesame Chicken Breast recipe, this And of course, the 7 Instant Pot Chicken Breast Recipes post
Instant Pot Chicken Breasts with Sun Dried Tomato Cream Sauce
Ingredients
- 1 lb boneless skinless chicken breasts
- 1 cup chicken stock
- 1/3 cup sun dried tomatoes oil drained, chopped finely
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes optional; adds a bit of spice
- 2 cloves garlic minced
After reducing the sauce
- 1/2 cup parmesan cheese grated
- 3/4 cup heavy cream (aka: whipping cream for Canadians)
Instructions
- In the base of a 6 quart Instant Pot, combine the chicken stock, sun dried tomatoes, basil, oregano, red pepper flakes, garlic and chicken breasts.
- Cook on high pressure for 8 minutes.
- Release the pressure immediately (quick pressure release), and carefully transfer the chicken breasts to a cutting board to rest.
- Select the 'sautee' function on the Instant Pot, and allow cooking liquids to simmer for 7 or so minutes, until reduced to about 1/3 of a cup and you can see the bottom of the pot as you stir.
- Stir in the parmesan cheese and heavy cream until completely combined and heated through (do not boil).
- Slice the chicken and add back to the pot, or simply spoon the sauce over the chicken breast.
To prepare freezer packs:
- In a heavy duty gallon freezer bag, combine the chicken stock, sun dried tomatoes, basil, oregano, red pepper flakes, garlic and chicken breasts.
- Squeeze out as much air as possible and freeze for up to 3 months.
- When you are ready to cook, thaw completely, then follow the cooking instructions above.
Jessica
I like my chicken breasts a little browned. Can I sauté them a bit first? Will that change the pressure cooking time?
Denise
Hi Jessica! Yes, you could definitely brown them, and it would likely change the cook time. Unfortunately I’ve never browned them first, so I’m not sure how that would alter the cook time. Another option is to cook them partly through in the Instant Pot and finish under the broiler to get them a little bit browned. You could then use a thermometer to check that they reach 165°F internal temperature.
Karen M
I have made thus recipe before and it was so yummy. As we are under a stay at home order I cannot run out to the store to get heavy cream. Have you ever tried making this dish with condensed milk?
Denise
Hi Karen! I have not tried it with condensed milk but I did try with coconut milk and it was a bust (too thin). If you give it a try with condensed milk, I’d love to hear how it goes for you!
Brooke Elton
New to freezing things. When making this to be frozen, you freeze the chicken raw correct? Or do you cook the chicken then freeze it?
Denise
Hi Brooke! Yes, you freeze the raw chicken. This might sound strange, but it means that on cook day, it’s just ‘dump into the pot and press a button’. I wouldn’t advise freezing this particular recipe as cream can separate after freezing. But most chicken recipes (on my site) can be frozen after cooking as well.
Heatherly
Thanks for a great recipe. I’m still learning how to use my Instant Pot and this was so easy to follow. I used 2% plain greek yogurt instead of cream and although the yogurt did “break” the flavor was all there. I’ll definitely make this again.
Denise
Hi Heatherly! So happy to hear you enjoyed the flavors. That’s the main problem with cooking with yogurt is that it will separate/break at high temperatures. Interestingly, I’ve found that coconut yogurt does not behave the same way, and can add that creaminess without breaking. Thanks so much for coming back to leave a review <3
John Cooksey
Denise,
Another fantastic recipe! I had never cooked with sundried tomatoes before, and they add a nice flavor to the dish! I think I had some hiccups here with my chicken being too thick, should we slice our breasts pretty thin before cooking them? Mine came out about 149-158 degrees Fahrenheit at the thick parts with a tinge of pink following the recipe. I tried my best to halve the thickness of the breasts as they came from the package.
Probably just a user error on my part.
Denise
Hi John! So happy you enjoyed the flavor! This recipe works perfect with average-sized chicken breasts (7 oz), so if yours are larger, I would definitely recommend adding 1-2 minutes onto the cook time. No need to slice them before cooking!
chris
After making this, can you freeze the leftovers?
Denise
Hi Chris! I don’t think that would work since heavy cream can break in the freezer. I haven’t tried myself though, but if you give it a try, would you mind reporting back with how it goes for you?
Rebecca Mohr
Would it be possible to use cream of chicken instead of heavy cream and possibly stock? I hate having to go to the store just for cream so I have been putting off making this recipe and would love to just use what I already have on hand!
Denise
Hi Rebecca! Unfortunately I can’t say for sure as I’ve never cooked with cream of chicken before. Let me know how it goes if you give it a try!
Chadd
Prepared and froze this recipe on Sunday. Defrosted from Wednesday morning until I cooked it on Thursday night. Served over Trader Joe’s frozen microwaveable brown rice (so damn easy) that I mixed with some steamed, chopped broccoli. This was by far the best thing that I’ve ever made in my IP. I cannot believe how great the chicken turned out. I actually bought a giant 1LB chicken breast and cut it up to 4 pieces. Turned out perfect. Thank you! Now to try the other six on your list of 7. 🙂
Denise
Yay! You totally made my day, Chadd. Thank you for coming back to leave a review 🙂 I hope you enjoy the other recipes as well!
Sarah Yong
I just made this and used four bone-in skin-on chicken thighs. Edits: I sauteed onions, garlic, habaneros, tomatoes and carrots in olive oil on the Saute mode in the IP. Then I added the chicken thighs for a bit. Then added stock and sun-dried tomatoes and put in on Manual Pressure r 7 mins w Instant release. removed the chicken thighs, and returned the broth to a summer till the liquid lessened. Finally added cheese and heavy cream. For the last step I broiled the chicken thighs on high in the oven for three minutes, cit them up and then put them in the cream sauce. Delicious. Thanks for this amazing recipe
Denise
I’m so happy you enjoyed, Sarah! Thank you for taking the time to leave your modifications!
Aly
I absolutely love this recipe. I added spinach and zucchini noodles to mine and it was the best! Definitely going to be a staple in my home.
Denise
I’m so happy you enjoyed, Aly! Thanks so much for taking the time out of your day to leave a review!
John L
Wow, so easy , so quick and so incredibly delicious. Sauce was awesome. The only thing I did differently was I did not reduce the stock before adding the heavy cream and parmesan and I’m glad because it came out perfect. This will be a regular in our home. Thank you.
Denise
Thanks so much for your review, John! I’m so happy you enjoyed it!
Catherine
Hi, if I double the quantities, will it require additional cooking time in the instant pot?
Thanks 😊
Denise
Hi Catherine! It should be the same cook time. Hope you enjoy!
Jeanne Morton
Thanks so much for this amazing recipe. I’ve made it twice in one week! One of the quickest and easiest Instant Pot recipes I’ve made. I’m on WW so I replaced the heavy cream with light cream for 7 points on the current Free Style program. I did serve with 1/3 cup cooked brown rice for an additional 2 points to sop up the extra sauce. Just delicious. I don’t usually go back for seconds, and controlled myself, but I really wanted to. It was that good.
Denise
So happy you enjoyed, Jeanne! Thank you for leaving your review and especially the WW points!
Holly
Can I just double this recipe outright? If I do double the recipe do I adjust cook time?
Denise
Hi Holly! In theory you shouldn’t need to adjust the cook time, but I haven’t personally tested. Worst case scenario you’ll need to add 2-3 more min on the cook time…pot will come back to pressure quickly the 2nd time!
Beth
Where does the 9 carbs come from? Mainly asking because I am on keto and 9g carbs for a serving is higher then I would like.
The only thing I see in this recipe that has any real carbs is the sun dried tomatoes but the highest carbs for a serving (1 cup) I have found is 30g carbs. So 1/3 cup is 10g carbs and splitting that into 4 servings you get 2.5g carbs. I feel like I am missing something.
Denise
Hi Beth, these are just estimates and I encourage you to put them into a calculator to see the breakdown for yourself. It may very well be that there is an ingredient that is ‘off’ in my calculator.
Ann
This is really good. Would definitely make again.
Denise
Thanks so much for your review, Ann, I’m so happy to hear you enjoyed!
Christina
Is there a way to do this in a crockpot? I like my insta pot but sometimes just want to throw things in the crockpot and let it cook.
Denise
Hi Christina! You could do this in a crock pot (low 4 hours), however in order to get the sauce to thicken, you’d need to transfer it to a separate pan, simmer it down to about 1/3 cup, then add the cream in. So really, it’s the same amount of work at the end. Hope this helps!
Sue Huynh
This recipe has become one of my family’s all-time favorites! It’s so quick and simple to make, but feels like a luxurious meal that you’ve slaved over for hours! The smell of this dish brings my family to the dinner table in no time and every morsel is devoured before I know it – in fact, it’s such a hit that I’ve increased the recipe to 1.5x ingredients to ensure that there is enough to satisfy everyone 🙂 By a happy accident, on my first attempt at this recipe I used Mozzarella cheese instead of Parmesan, but have found that I actually like it better with the Mozzarella because it lends a richer decadence to the sauce. Additionally, I like to hand-blend the sauce slightly before serving, to break up any larger pieces of sun-dried tomato and to thicken it up! Thank you SO much for this easy and delicious recipe, this is a keeper for sure!!!
Denise
I’m so happy to hear this, Sue! Thank you so much for taking the time to leave such a thoughtful comment! Love all your suggestions!
Rebecca
Sue, can you share the portions of the recipe ingredients you use to make the 1.5x ingridence? Also, do you cook it longer?
Suz
This looks great! Do you think you could use packaged sun dried tomato’s ( not he ones packed in oil)?
Denise
Hi Suz! I bet that would work! I’m not really familiar with the dry packed ones, but I bet they’d be plenty moist/delish in this sauce!
Debbie
Can you use regular tomatoes instead of sun dried. We have so many tomatoes from the garden. How would that change the recipe. thank you.
Denise
Hi Debbie! I just answered this by e-mail but I’m repeating myself in case someone else has the same question 🙂 You won’t get the same flavor from regular tomatoes, however it might still be tasty with the parmesan. I hope you let me know how it goes if you give it a try!
Denise
I’m so happy you enjoyed it, Nancy! Thank you so much for taking the time to leave such a nice review <3
Stephanie
This recipe looks amazing! Any tips to lighten it up if necessary, ie greek yogurt for heavy cream? Also, we (Canadians) called it ‘whipping cream’ not whipped cream. Whipped cream would be the already whipped can stuff. I think most people are also familiar with the term heavy cream though
Denise
Hi Stephanie! I did initially try this recipe with coconut milk and it was just not great. I haven’t tried greek yogurt…it may work but definitely don’t heat it quickly as it might break the yogurt. Let me know if you try!