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Instant Pot Chicken and Creamy Sun-Dried Tomato Sauce


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  • Prep Time: 10 minutes
  • Cook Time: 12 minutes (plus 10 minute NPR)
  • Total Time: 22 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • 1 cup chicken broth
  • 1 1/2 to 2 pound boneless, skinless chicken thighs or breasts (frozen is fine)
  • 1 tsp garlic powder
  • 2 tsp Italian seasoning
  • 1 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 (14.5 oz) can crushed tomatoes
  • 1 (6.7 oz) jar sundried tomatoes
  • 1/2 cup half and half or heavy cream
  • 2/3 cup grated parmesan cheese
  • 24 Tbsp chopped fresh basil or basil from the tube (add more or less depending on preference)
  • Cornstarch

Instructions

  1. Add broth and chicken to the Instant Pot. Sprinkle with garlic powder, Italian seasoning and salt and pepper. Pour tomatoes over the top of the chicken, don’t stir.
  2. Cover and secure the lid. Make sure valve is set to “sealing.” Set the manual/pressure cook button to 12 minutes. If your chicken is frozen the pot will take more time to come to pressure than if it is thawed.
  3. Let the pressure release naturally for 10 minutes and then move the valve to venting. Open the pot and use a spoon to break up the chicken.
  4. Drain the sun-dried tomatoes of all the oil. Chop them up and add them into the pot. Add in the half and half, parmesan cheese and basil. Stir.
  5. The sauce will be very thin. You can thicken it with cornstarch. Because my chicken was frozen there was a lot more water that came off of it. I made a cornstarch slurry by mixing 4 Tbsp of cornstarch with 4 Tbsp of cold water. Turn the Instant Pot to the saute setting and stir the slurry into the pot. The cornstarch will thicken the sauce fairly quickly.
  6. Serve chicken and sauce by itself, with pasta, over rice or quinoa. I cooked 1 pound of pasta on the stove top while the chicken was cooking. Then I stirred the drained pasta plus 1/4 cup of the pasta water into the pot with the chicken and sauce. There was the perfect amount of sauce for 1 pound of pasta.

Notes

I used my 6 quart Instant Pot Duo 60 7 in 1*.

The nutrition info below is based on using 2 lbs of chicken breasts and half and half. Just the chicken and sauce are included, not the pasta.

  • Category: Chicken
  • Method: Instant Pot

Nutrition

  • Serving Size: 1/8 of recipe
  • Calories: 246
  • Sugar: 2 g
  • Sodium: 869 mg
  • Fat: 11 g
  • Carbohydrates: 6 g
  • Protein: 31 g