Easy 1 pot chicken
- Replies 2
• Sun-Dried Tomatoes: For the best results, I recommend using jarred sun-dried tomatoes packed in oil, rather than in water or sold in a pouch. If you have sun-dried tomatoes sold in a pouch, be sure to rehydrate them by soaking in boiling water for at least 30 minutes before draining and using in this recipe.
• Chicken Stock: Use low-sodium storebought or homemade chicken stock. This will help you stay in control of the level of sodium in the dish.
• Heavy Cream: No exceptions! Heavy cream will not only give this chicken recipe an incredibly rich, luxurious finish but won't curdle under pressure as milk or half and half would.
• Seasonings: Add intense flavor to Instant Pot Creamy Italian Chicken by seasoning this dish with Italian seasoning, minced garlic, and crushed red pepper flakes.
• Parmesan Cheese: Use finely grated parmesan cheese, freshly grated from a block of parmesan cheese or sold in a tub from the deli. I don't recommend using parmesan cheese sold in a canister.
• Spinach: The spinach is completely optional. I often omit if if I am serving picky eaters. But adding fresh baby spinach to this Instant
• Saute the chicken. In order for the cooking time provided to be accurate and to add texture to the dish, it is best to saute the chicken until golden using the saute function on your pressure cooker. Keep in mind you should work in in batches if needed, so you don't overcrowd the inner pot.
• Saute the spices. After the chicken has been seared, remove it to a plate and saute the garlic, Italian seasoning, and red pepper flakes briefly, just to allow them to toast and deepen their flavor.
• Deglaze the inner pot. Add the broth and scrape up any browned bits that may have formed on the bottom of the inner pot from sauteeing the chicken and spices. Those browned bits add flavor as well as prevent a burn notice.
• Layer the ingredients. Add the seared chicken, along with the cream and sundried tomatoes into the inner pot.
• Pressure cook. Pressure cook for 5 minutes for average sized chicken breasts and 7 minutes for large chicken breasts. And always, always do a natural pressure release for at least 10 minutes when cooking chicken to keep it nice and tender!
• Finish the sauce. Once finished pressure cooking, remove the chicken to a platter, add in parmesan and spinach, if using, and saute until slightly thickened. Spoon the sauce over the chicken or add the chicken back to the inner pot to immerse in the sauce.
SERVING SUGGESTIONS
Instant Pot Marry Me Chicken is a dish that begs to be served over rice, mashed potatoes, or with a side of pasta, to soak up the rich creamy sundried tomato sauce. Keep your dinner low in carbs by serving this dish with cauliflower rice. Alterntavely, serve Instant Pot Creamy chicken with a side of mashed red potatoes or Instant Pot Jasmine Rice.
STORAGE & REHEATING
• Refrigerate: Store the leftover chicken and cream sauce in an airtight container for up to 3 days in the refrigerator.
Instant Pot Marry Me Chicken
Instant Pot Marry Me Chicken is made with a creamy sauce that is infused with parmesan cheese and sun-dried tomatoes. It is an incredibly easy recipe that delivers impressive results in just 30 minutes.
Servings: 6
Ingredients
• ▢1-2 tablespoons olive oil
• ▢4-6 boneless, skinless chicken breasts trimmed of fat (about 170g each)
• ▢1-½ teaspoons kosher salt divided
• ▢½ teaspoon ground black pepper
• ▢1 tablespoon minced garlic
• ▢1 teaspoon Italian seasoning
• ▢¼ teaspoon crushed red pepper flakes
• ▢½ cup low-sodium chicken stock *
• ▢1 jar oil-packed sun-dried tomatoes drained and roughly chopped
• ▢1 cup heavy cream NO EXCEPTIONS
• ▢½ cup grated parmesan
• ▢2 cups baby spinach leaves optional
Cook Mode prevents your screen from going dark while preparing the recipe.
Instructions
• Turn the Instant Pot to saute, add 1 tablespoon of olive oil to the inner pot, and heat for 1 minute. While the oil is heating, evenly season both sides of the chicken breasts with 1 teaspoon of kosher salt and ½ teaspoon of black pepper.
• Working in batches if needed, place the seasoned chicken in a single layer in the instant pot, and brown for 2 minutes per side, or until golden. Once browned, remove the chicken to a plate. Repeat the process with the remaining oil and chicken if needed.
• Add minced garlic, Italian seasoning, and crushed red pepper flakes to the inner pot, and cook for 30 seconds or until fragrant. Hit cancel to turn off the pressure cooker.
• Add the chicken stock and use a wooden spoon or spatula to scrape up any browned bits off the bottom of the inner pot.
• Add the seared chicken back to the inner pot. Add in the sun-dried tomatoes, remaining ½ teaspoon kosher salt, and heavy cream.
• Secure the lid and turn the knob to the sealed position. To set the cooking time, hit manual or pressure cook and set the cooking time for 5 minutes on high pressure.
• Once the cooking time has elapsed, allow the pressure to release naturally for at least 10 minutes. After 10 minutes, you can opt to do a quick release of pressure (or allow pressure to release fully on its own).
• breasts in a rich and creamy sauce infused with sundried tomatoes, spinach, and parmesan.
• Open the Instant Pot, and remove the chicken to a CLEAN platter.
• Hit cancel to turn off the keep warm function, then hit saute. Add in the spinach and parmesan and stir until the spinach is wilted and the sauce has thickened about 2-3 minutes. Hit cancel to turn off the saute function.
• Serve the sauce over the chicken with additional parmesan and basil if
Notes
Size of Instant Pot: For a 7.5L Instant Pot, use ¾ cup chicken stock.
Chicken Breasts: This recipe makes enough sauce for 6 average-sized chicken breasts. For the timing to work, I would use chicken breasts between 170g and 226g in size. For larger chicken breasts, only use 4 breasts and cook for 7 minutes on high pressure.
Sundried Tomatoes: If using dried tomatoes in a pouch, be sure to rehydrate them by soaking them in boiling water for at least 30 minutes before draining and using them in this recipe.
• Chicken Stock: Use low-sodium storebought or homemade chicken stock. This will help you stay in control of the level of sodium in the dish.
• Heavy Cream: No exceptions! Heavy cream will not only give this chicken recipe an incredibly rich, luxurious finish but won't curdle under pressure as milk or half and half would.
• Seasonings: Add intense flavor to Instant Pot Creamy Italian Chicken by seasoning this dish with Italian seasoning, minced garlic, and crushed red pepper flakes.
• Parmesan Cheese: Use finely grated parmesan cheese, freshly grated from a block of parmesan cheese or sold in a tub from the deli. I don't recommend using parmesan cheese sold in a canister.
• Spinach: The spinach is completely optional. I often omit if if I am serving picky eaters. But adding fresh baby spinach to this Instant
• Saute the chicken. In order for the cooking time provided to be accurate and to add texture to the dish, it is best to saute the chicken until golden using the saute function on your pressure cooker. Keep in mind you should work in in batches if needed, so you don't overcrowd the inner pot.
• Saute the spices. After the chicken has been seared, remove it to a plate and saute the garlic, Italian seasoning, and red pepper flakes briefly, just to allow them to toast and deepen their flavor.
• Deglaze the inner pot. Add the broth and scrape up any browned bits that may have formed on the bottom of the inner pot from sauteeing the chicken and spices. Those browned bits add flavor as well as prevent a burn notice.
• Layer the ingredients. Add the seared chicken, along with the cream and sundried tomatoes into the inner pot.
• Pressure cook. Pressure cook for 5 minutes for average sized chicken breasts and 7 minutes for large chicken breasts. And always, always do a natural pressure release for at least 10 minutes when cooking chicken to keep it nice and tender!
• Finish the sauce. Once finished pressure cooking, remove the chicken to a platter, add in parmesan and spinach, if using, and saute until slightly thickened. Spoon the sauce over the chicken or add the chicken back to the inner pot to immerse in the sauce.
SERVING SUGGESTIONS
Instant Pot Marry Me Chicken is a dish that begs to be served over rice, mashed potatoes, or with a side of pasta, to soak up the rich creamy sundried tomato sauce. Keep your dinner low in carbs by serving this dish with cauliflower rice. Alterntavely, serve Instant Pot Creamy chicken with a side of mashed red potatoes or Instant Pot Jasmine Rice.
STORAGE & REHEATING
• Refrigerate: Store the leftover chicken and cream sauce in an airtight container for up to 3 days in the refrigerator.
Instant Pot Marry Me Chicken
Instant Pot Marry Me Chicken is made with a creamy sauce that is infused with parmesan cheese and sun-dried tomatoes. It is an incredibly easy recipe that delivers impressive results in just 30 minutes.
Servings: 6
Ingredients
• ▢1-2 tablespoons olive oil
• ▢4-6 boneless, skinless chicken breasts trimmed of fat (about 170g each)
• ▢1-½ teaspoons kosher salt divided
• ▢½ teaspoon ground black pepper
• ▢1 tablespoon minced garlic
• ▢1 teaspoon Italian seasoning
• ▢¼ teaspoon crushed red pepper flakes
• ▢½ cup low-sodium chicken stock *
• ▢1 jar oil-packed sun-dried tomatoes drained and roughly chopped
• ▢1 cup heavy cream NO EXCEPTIONS
• ▢½ cup grated parmesan
• ▢2 cups baby spinach leaves optional
Cook Mode prevents your screen from going dark while preparing the recipe.
Instructions
• Turn the Instant Pot to saute, add 1 tablespoon of olive oil to the inner pot, and heat for 1 minute. While the oil is heating, evenly season both sides of the chicken breasts with 1 teaspoon of kosher salt and ½ teaspoon of black pepper.
• Working in batches if needed, place the seasoned chicken in a single layer in the instant pot, and brown for 2 minutes per side, or until golden. Once browned, remove the chicken to a plate. Repeat the process with the remaining oil and chicken if needed.
• Add minced garlic, Italian seasoning, and crushed red pepper flakes to the inner pot, and cook for 30 seconds or until fragrant. Hit cancel to turn off the pressure cooker.
• Add the chicken stock and use a wooden spoon or spatula to scrape up any browned bits off the bottom of the inner pot.
• Add the seared chicken back to the inner pot. Add in the sun-dried tomatoes, remaining ½ teaspoon kosher salt, and heavy cream.
• Secure the lid and turn the knob to the sealed position. To set the cooking time, hit manual or pressure cook and set the cooking time for 5 minutes on high pressure.
• Once the cooking time has elapsed, allow the pressure to release naturally for at least 10 minutes. After 10 minutes, you can opt to do a quick release of pressure (or allow pressure to release fully on its own).
• breasts in a rich and creamy sauce infused with sundried tomatoes, spinach, and parmesan.
• Open the Instant Pot, and remove the chicken to a CLEAN platter.
• Hit cancel to turn off the keep warm function, then hit saute. Add in the spinach and parmesan and stir until the spinach is wilted and the sauce has thickened about 2-3 minutes. Hit cancel to turn off the saute function.
• Serve the sauce over the chicken with additional parmesan and basil if
Notes
Size of Instant Pot: For a 7.5L Instant Pot, use ¾ cup chicken stock.
Chicken Breasts: This recipe makes enough sauce for 6 average-sized chicken breasts. For the timing to work, I would use chicken breasts between 170g and 226g in size. For larger chicken breasts, only use 4 breasts and cook for 7 minutes on high pressure.
Sundried Tomatoes: If using dried tomatoes in a pouch, be sure to rehydrate them by soaking them in boiling water for at least 30 minutes before draining and using them in this recipe.
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