There’s comfort food, and then there’s a dish that makes guests pause, smile, and ask for the recipe. This Instant Pot Marry Me Chicken recipe does exactly that: tender chicken breasts bathed in a silky, sun-dried tomato and parmesan cream sauce that sings with garlic and Italian herbs. It’s fast enough for weeknights, elegant enough for company, and forgiving if you double the batch. I’ll walk you through it in a friendly, step-by-step way so your Instant Pot becomes the shortcut to a cozy, elevated dinner.

Why you’ll love this version

This version adapts the beloved viral recipe for the Instant Pot to deliver reliably juicy chicken without hours on the stove. The pressure cooker creates a lush, concentrated sauce while keeping chicken breasts tender and juicy—no long braise required. The sun-dried tomatoes add a bright, savory depth that plays beautifully with the creamy parmesan, and a pinch of crushed red pepper flakes gives just enough heat to keep each bite interesting.

Ingredients

Measure and prep before you start for a smooth, relaxed cook. Quantities below are the source of truth; follow them closely for the best result.

1 tablespoon extra virgin olive oil, + more if needed
4-6 boneless, skinless chicken breasts, trimmed of fat (about 6 ounces each)
½ teaspoon kosher salt, + more to taste
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, * use ¾ cup for an 8-quart model
1 (7 oz) 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

Equipment

6-quart or 8-quart electric pressure cooker (Instant Pot)
Tongs or silicone spatula
Measuring cups and spoons
Cutting board and knife

Prep tips

Bring the heavy cream to room temperature for easier incorporation into the sauce. If your chicken breasts are unevenly thick, pound them gently to an even thickness so they cook uniformly. Drain and roughly chop the sun-dried tomatoes, reserving the oil only if you want to boost the pan flavor—otherwise drain them thoroughly.

Flavor notes and swaps

This recipe is intentionally specific about ingredients—especially the cream and parmesan—to build the signature velvety sauce. You can add sliced mushrooms or swap baby spinach for kale if you prefer a sturdier green; add it raw at the end so it wilts in the residual heat. For extra tomato punch, stir in a teaspoon or two of tomato paste when you sauté the garlic.

Step-by-step directions

Follow these steps in order for best results. I’ve rewritten them for clarity and ease so each part of the process is straightforward.

Set the Instant Pot to Sauté. Press the Sauté function and allow the inner pot to heat briefly. Add 1 tablespoon extra virgin olive oil to the pot. If the surface area of the pot is large or your chicken sticks, keep a little extra oil on hand.
Sear the chicken breasts. Pat the 4–6 boneless, skinless chicken breasts dry with paper towels and season both sides with ½ teaspoon kosher salt and ½ teaspoon ground black pepper. When the oil is shimmering, place the chicken breasts in a single layer in the hot pot. Sear for about 2–3 minutes per side until they develop a light golden color. You’re not cooking through—just building flavor. Work in batches if needed so you don’t crowd the pot. Remove the seared chicken to a plate and set aside.
Sauté garlic and seasonings. If the pot looks dry, add a little more olive oil. Add 1 tablespoon minced garlic, 1 teaspoon Italian seasoning, and ¼ teaspoon crushed red pepper flakes to the pot. Sauté, stirring constantly, for about 30 seconds to 1 minute until the garlic is fragrant but not browned.
Deglaze with chicken stock. Pour in ½ cup low-sodium chicken stock (use ¾ cup if you’re using an 8-quart model). Use a wooden spoon or spatula to scrape up any browned bits from the bottom of the pot. Those browned bits, called fond, are where a lot of the flavor lives, so loosen them well so they mix into the sauce.
Add sun-dried tomatoes. Stir in the 1 (7 oz) jar oil-packed sun-dried tomatoes, drained and roughly chopped. Let the mixture come to a gentle simmer for 30–60 seconds so the tomatoes begin to release their flavor into the stock.
Return chicken to the pot. Nestle the seared chicken breasts back into the pot, arranging them in a single layer if possible so they cook evenly in the steam. Spoon some of the tomato mixture over the tops of the chicken.
Pressure cook. Secure the lid and set the valve to Sealing. Select the Pressure Cook (Manual) setting and set the cook time for 6 minutes on high pressure. The Instant Pot will build pressure first, then cook. Once the cook time ends, allow a natural pressure release for 5 minutes to let the chicken relax and stay juicy.
Quick release and check. After the 5-minute natural release, move the valve to Venting for a quick release of any remaining pressure. Carefully remove the lid, tilting it away from you to avoid steam. Use a meat thermometer to check the thickest part of a chicken breast; it should register 165°F. If a piece is underdone by a few degrees, return the lid and let rest in the hot pot for a couple minutes; residual heat will finish it. If a chicken breast is significantly under, reseal and pressure cook for an additional 1–2 minutes, then perform a quick release.
Make the cream sauce. Remove the chicken breasts to a warm plate and tent with foil to keep them warm. Press Sauté again. Stir in 1 cup heavy cream, using a whisk to blend it with the pan juices and loosened fond. Bring the mixture to a gentle simmer—do not boil vigorously. Add ½ cup grated parmesan and whisk until melted and the sauce is smooth. Taste the sauce and add additional kosher salt as needed. If you like a bit more heat, sprinkle in a pinch more crushed red pepper flakes.
Finish the dish. Stir in 2 cups baby spinach leaves, if using. The spinach will wilt quickly in the hot sauce—about 1–2 minutes. Return the chicken breasts to the pot and spoon sauce over them to coat. Let everything warm together for a minute so the flavors marry.
Serve. Plate the chicken and spoon generous amounts of the sun-dried tomato-parmesan cream sauce over the top. This dish pairs beautifully with pasta, mashed potatoes, cauliflower rice, or a simple bed of steamed greens. Garnish with extra grated parmesan or chopped fresh herbs if you like.

Timing and yield

This recipe serves 4–6 people depending on breast size and appetite. Overall active time is about 15–20 minutes for searing and prep, plus 6 minutes pressure cook time and the few minutes for natural release—so you can have dinner on the table in under 40 minutes from start to finish.

Storage and reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally, until warmed through. If the sauce has thickened in the fridge, add a splash of chicken stock or cream to loosen it while reheating. You can also freeze the chicken and sauce in a freezer-safe container for up to 2 months; thaw overnight in the refrigerator before reheating.

Serving suggestions

Over al dente pasta tossed with a little olive oil or butter.
On a bed of creamy mashed potatoes or cauliflower mash for a low-carb option.
With crusty bread to soak up the sauce and a crisp green salad on the side.
Garnished with chopped fresh basil or parsley for brightness.

Troubleshooting

Sticky bottom warning: If you see a Burn message on your Instant Pot, press Cancel, remove the chicken and deglaze thoroughly with the stock, scraping all browned bits before continuing. Undercooked chicken: If temperatures haven’t reached 165°F after the initial cook and quick release, reseal and pressure cook for 1–2 more minutes. Sauce too thin: Simmer a little longer on Sauté to reduce and thicken, or whisk in an extra tablespoon of parmesan. Sauce too thick: Stir in a splash of chicken stock or cream to loosen it.

Final thoughts

This Instant Pot Marry Me Chicken hits the sweet spot between effortless and impressive. The pressure cooker gives you that restaurant-quality, deeply flavored sauce in a fraction of the time, while the sear adds texture and depth. Whether you’re feeding family on a busy weeknight or setting an intimate table for two, this recipe brings big flavor with minimal fuss. Try it once and you’ll see why it earns the swoon-worthy title—then make it again and again.

Enjoy this crowd-pleasing, creamy, sun-dried tomato-infused classic that proves simple ingredients and a little pressure can yield something spectacular.