Creamy Garlic Parmesan Instant Pot Chicken
This Creamy Garlic Parmesan Instant Pot Chicken recipe delivers restaurant-quality flavor with minimal effort. Tender, juicy chicken is bathed in a luscious, creamy garlic parmesan sauce, all cooked to perfection in your Instant Pot. It's an incredibly easy and delicious meal perfect for weeknights.
Equipment
- Instant Pot
- Medium bowl
- Small bowl
- Whisk
- Slotted spoon
- Measuring cups and spoons
- Knife
- Cutting board
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ¼ tsp salt
- ¼ tsp black pepper
- 4 cloves garlic, minced
- 1 cup chicken broth
- ½ cup heavy cream
- ½ cup grated Parmesan cheese, plus more for garnish
- 2 tbsp cream cheese, softened
- 1 tbsp cornstarch
- 2 tbsp water
- Fresh parsley, chopped, for garnish
Instructions
- In a medium bowl, combine the cubed chicken with olive oil, Italian seasoning, garlic powder, salt, and pepper. Toss to ensure the chicken is evenly coated.
- Turn your Instant Pot to the "Sauté" function. Once the pot is hot, add the seasoned chicken. Sauté for about 5-7 minutes, until the chicken is lightly browned on all sides.
- Turn off the "Sauté" function. Add the minced garlic and chicken broth to the Instant Pot. Stir well to scrape up any browned bits from the bottom of the pot.
- Secure the Instant Pot lid and set the valve to the "Sealing" position. Cook on "Manual" or "Pressure Cook" for 6 minutes.
- Once the cooking time is up, allow the Instant Pot to naturally release pressure for 10 minutes. After 10 minutes, carefully quick-release any remaining pressure.
- Carefully remove the chicken from the Instant Pot using a slotted spoon and set aside.
- In a small bowl, whisk together the cornstarch and water to create a slurry.
- Turn the Instant Pot back to the "Sauté" function on low. Add the heavy cream and cream cheese to the broth in the pot. Stir until the cream cheese is melted and the mixture is smooth.
- Gradually whisk in the cornstarch slurry. Continue to stir until the sauce begins to thicken, about 2-3 minutes.
- Stir in the grated Parmesan cheese until it is melted and the sauce is creamy and smooth.
- Return the cooked chicken to the Instant Pot and stir to coat it evenly with the creamy garlic parmesan sauce.
- Serve immediately, garnished with fresh parsley and extra Parmesan cheese, if desired.
Notes
For best results, use freshly grated Parmesan cheese. Pre-shredded cheese often contains cellulose, which can hinder melting. If the sauce is too thick, add a splash of chicken broth to thin it out. If it's too thin, whisk in a little more cornstarch slurry. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.