💍 Instant Pot Marry Me Chicken
Creamy Sun-Dried Tomato Chicken made fast and tender in the pressure cooker.
🍽️ Serves: 4
⏱️ Total Time: 25 minutes (10 active)
🔧 Mode: Sauté + Pressure Cook + Optional Sauté
🧄 Ingredients:
For the Chicken:
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4 boneless, skinless chicken breasts (or 6 thighs)
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1 tsp salt
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½ tsp black pepper
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1 tsp garlic powder
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2 tbsp olive oil
For the Sauce:
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3 cloves garlic, minced
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½ tsp red pepper flakes (or to taste)
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¾ cup chicken broth
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½ cup sun-dried tomatoes (in oil), chopped
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1 tsp Italian seasoning
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1 cup heavy cream
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½ cup grated Parmesan cheese
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Fresh basil, chopped (for garnish)
👩🍳 Instructions:
1. Sear the Chicken (Sauté Mode):
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Set Instant Pot to Sauté mode and add olive oil.
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Season chicken with salt, pepper, and garlic powder.
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Sear chicken 2–3 minutes per side until lightly browned. Don’t crowd the pot. Work in batches if needed.
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Remove and set aside.
2. Build the Sauce Base:
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Still on Sauté, add garlic and red pepper flakes. Sauté 30 seconds.
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Pour in chicken broth. Scrape up browned bits from the bottom (important to avoid a burn warning!).
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Stir in sun-dried tomatoes and Italian seasoning.
3. Pressure Cook:
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Return chicken to the pot, nestling into the liquid.
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Lock lid, set valve to Sealing, and pressure cook on High for:
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8 minutes for breasts
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10 minutes for thighs
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Natural release for 5 minutes, then quick release remaining pressure.
4. Finish the Sauce:
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Press Cancel, then Sauté again.
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Stir in cream and Parmesan. Simmer 2–3 minutes, stirring, until sauce thickens slightly.
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Optional: Add a cornstarch slurry (1 tsp cornstarch + 1 tbsp water) if you want it extra thick.
5. Garnish & Serve:
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Spoon sauce over chicken. Top with fresh basil and extra Parmesan.
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Serve with mashed potatoes, pasta, or rice.
🧊 Storage:
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Keeps 3–4 days in fridge; sauce thickens beautifully as it rests.
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Freezer-friendly (just skip the basil when freezing).
