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Homemade Instant Pot Marry Me Chicken photo

Instant Pot Marry Me Chicken

Rich, creamy sun-dried tomato chicken cooked quickly in the Instant Pot for a weeknight-worthy dinner.
Print Recipe Save it
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings 6 servings

Equipment

  • Electric Pressure Cooker (6 or 8 quart)
  • Tongs or spatula
  • Wooden Spoon
  • Measuring cups and spoons

Ingredients
  

  • 1 tablespoon extra virgin olive oil + more if needed
  • 4-6 boneless skinless chicken breasts trimmed of fat (about 6 ounces each)
  • 1/2 teaspoon kosher salt + more to taste
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon minced garlic
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 cup low-sodium chicken stock use 3/4 cup for an 8-quart Instant Pot
  • 1 jar (7 oz) oil-packed sun-dried tomatoes drained and roughly chopped
  • 1 cup heavy cream NO EXCEPTIONS
  • 1/2 cup grated Parmesan
  • 2 cups baby spinach leaves optional

Instructions
 

  • Set the Instant Pot to Sauté and heat 1 tablespoon extra virgin olive oil in the inner pot for about 1 minute.
  • While the oil heats, season both sides of the chicken breasts with 1/2 teaspoon kosher salt and 1/2 teaspoon ground black pepper.
  • Working in batches if needed, add chicken to the hot pot in a single layer and brown 2 minutes per side until golden; remove browned chicken to a plate and repeat with remaining pieces.
  • To the pot, add 1 tablespoon minced garlic, 1 teaspoon Italian seasoning and 1/4 teaspoon crushed red pepper flakes and cook, stirring, about 30 seconds until fragrant; then press Cancel.
  • Pour in 1/2 cup low-sodium chicken stock (or 3/4 cup for an 8‑quart model) and scrape the bottom with a wooden spoon to loosen any browned bits.
  • Return the seared chicken to the pot and add the drained, roughly chopped jar (7 oz) oil-packed sun-dried tomatoes and 1 cup heavy cream.
  • Secure the lid and set to Manual/Pressure Cook on HIGH for 5 minutes. When the cook time ends, allow natural pressure release for at least 10 minutes, then quick-release any remaining pressure if needed.
  • Open the lid and transfer the chicken to a clean platter.
  • Press Cancel, then set to Sauté. Stir in 1/2 cup grated Parmesan and 2 cups baby spinach and cook 2–3 minutes until the spinach wilts and the sauce thickens; then press Cancel.
  • Serve the sauce spooned over the chicken; top with additional Parmesan or basil if desired.

Notes

  • Use 3/4 cup chicken stock for an 8-quart Instant Pot.
  • Use chicken breasts about 6–8 ounces for best timing.
  • If using larger breasts, use 4 pieces and cook 7 minutes on high.
  • Rehydrate dried sun-dried tomatoes by soaking in boiling water for 30 minutes before using.