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? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Instant Pot Chicken Breasts with Sun Dried Tomato Cream Sauce
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.
Tips:
- 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.
Nutrition Information
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Lauren Cutshaw says
Has anyone tried to make this without thawing the chicken first?
Denise Bustard says
Hi Lauren! Since publishing this recipe, I've become more experienced with frozen chicken in the IP. If the chicken breasts are separate- I do 12 minutes plus a quick pressure release. If they are stuck together, I do 5 minutes, then pry apart, then put it back on for 7 more. I would check with an instant read thermometer that they have reached 165°F before removing. Hope this helps!
Jessica says
I like my chicken breasts a little browned. Can I sauté them a bit first? Will that change the pressure cooking time?
Denise says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
After making this, can you freeze the leftovers?
Denise says
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 says
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 says
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 says
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 says
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 says
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 says
I'm so happy you enjoyed, Sarah! Thank you for taking the time to leave your modifications!
Aly says
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 says
I'm so happy you enjoyed, Aly! Thanks so much for taking the time out of your day to leave a review!
John L says
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 says
Thanks so much for your review, John! I'm so happy you enjoyed it!
Catherine says
Hi, if I double the quantities, will it require additional cooking time in the instant pot?
Thanks 😊
Denise says
Hi Catherine! It should be the same cook time. Hope you enjoy!
Jeanne Morton says
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 says
So happy you enjoyed, Jeanne! Thank you for leaving your review and especially the WW points!
Holly says
Can I just double this recipe outright? If I do double the recipe do I adjust cook time?
Denise says
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 says
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 says
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 says
This is really good. Would definitely make again.
Denise says
Thanks so much for your review, Ann, I'm so happy to hear you enjoyed!
Christina says
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 says
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 says
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 says
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 says
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 says
This looks great! Do you think you could use packaged sun dried tomato's ( not he ones packed in oil)?
Denise says
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 says
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 says
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 says
I'm so happy you enjoyed it, Nancy! Thank you so much for taking the time to leave such a nice review <3
Stephanie says
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 says
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!