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Instant Pot Chicken Bryan

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5 from 1 review

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 20 minutes
  • Cook Time: 2 minutes (plus 5 minute NPR)
  • Total Time: 22 minutes
  • Yield: 4 servings 1x


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


  • 1 1/2 pounds chicken tenderloins
  • 1 (6.7 oz) jar of sundried tomatoes in olive oil
  • 1 Tbsp Italian seasoning
  • 2 tsp garlic powder
  • 1 tsp dried basil
  • 1 lemon, juiced
  • 1/2 cup chicken broth
  • 2 Tbsp butter
  • 1/4 cup milk
  • 2 Tbsp cornstarch
  • 4 ounces goat cheese


  1. 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, basil, lemon juice, broth and butter. Lightly salt and pepper the chicken.
  2. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 2 minutes (for fresh or frozen). When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid. 
  3. 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. 
  4. Drain and rinse the tomatoes and coarsely chop them. Stir them into the pot. 
  5. Serve chicken, sauce and tomatoes topped with a large dollop of goat cheese. 
  • Category: Chicken
  • Method: Instant Pot