Instant Pot Chicken Bryan

Instant Pot Chicken Bryan–chicken in lemon butter sauce and sun-dried tomatoes. An Instant Pot version of the Carrabba’s favorite.

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Instant Pot Chicken Bryan

This is my Instant Pot take on a Carrabba’s favorite-Chicken Bryan. If you’re a fan of sun-dried tomatoes and goat cheese (me me me!) then you’ll love this dish. It’s got tons of flavor from the lemon too. You’ll love this dump and go recipe and how it only has a 2 minute pressure cooking time!

Ingredients/Substitution Ideas

• Chicken tenderloins–or chicken thighs cut into bite size pieces
• Sundried tomatoes in olive oil
• Italian seasoning–or make your own
• Garlic powder–or 1 tablespoon of fresh minced ginger
• Dried basil–or fresh basil
• Lemon
• Chicken broth–or water and Better than Bouillon
• Butter
• Milk–or cream
• Cornstarch
• Goat cheese

Steps

Add chicken into Instant Pot. Measure out 2 Tbsp of the oil from the jar of sundried tomatoes and drizzle it over the chicken.

Set aside tomatoes for later. Add in the Italian seasoning, garlic powder and basil.

Add in juice from one lemon.

Finally add in the broth and butter. Lightly salt and pepper the chicken.

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 2 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid. 

In a small bowl stir together the cornstarch and milk until smooth. Turn Instant Pot to saute setting and stir the slurry into the pot. The sauce will thicken up quickly. Turn off Instant Pot. 

Drain and rinse the tomatoes and coarsely chop them. Stir them into the pot. 

Serve chicken, sauce and tomatoes topped with a large dollop of goat cheese. 

Notes/Tips

• This chicken and rich sauce tastes good served over pasta or rice. Serve a side salad or some asparagus along with the chicken.
• You can also use 1 inch cubes of chicken thighs or chicken breasts in this recipe. Use a 1 minute pressure cook time for breasts and 2 minutes for thighs.
• I like buying the big bag of frozen chicken tenderloins at Costco. They turn out tender and they are individually frozen. I have found that the big bag at Sam’s Club is not the same as Costco. Unfortunately, they seem to turn out tough every time.
• This recipe is gluten free.
• I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
• Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
• Other recipes you can make with sundried tomatoes are Instant Pot Olive Garden Chicken Pasta and Instant Pot Chicken Alfredo Sandwiches.

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3 More Instant Pot Chicken Tenderloin Recipes…

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.