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
- 2–4 Tbsp chopped fresh basil or basil from the tube (add more or less depending on preference)
- Cornstarch
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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