Instant Pot Marry Me Chicken
This Instant Pot Marry Me Chicken is a quick and easy weeknight meal that delivers an explosion of flavor. Tender chicken is pressure-cooked in a creamy, sun-dried tomato and Parmesan sauce, creating a decadent and comforting dish that's sure to impress.
Equipment
- Instant Pot
- Cutting board
- Knife
- Measuring cups and spoons
- Spatula
- Mixing spoon
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp olive oil
- 2 cloves garlic, minced
- ½ cup sun-dried tomatoes, oil-packed, drained and chopped
- ¼ cup chicken broth
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
- 1 tbsp Italian seasoning
- ¼ tsp red pepper flakes optional
- Salt and pepper to taste
- Fresh basil, chopped for garnish
- Cooked pasta, rice, or mashed potatoes for serving
Instructions
- Turn your Instant Pot to the 'Sauté' function. Add the olive oil and let it heat up.
- Add the cubed chicken breasts and cook until lightly browned on all sides. This will take approximately 5-7 minutes. Do not cook the chicken all the way through.
- Add the minced garlic and cook for about 30 seconds, until fragrant. Be careful not to burn the garlic.
- Pour in the chicken broth and use a spatula to scrape up any browned bits from the bottom of the pot (deglazing).
- Stir in the sun-dried tomatoes, Italian seasoning, red pepper flakes (if using), salt, and pepper.
- Cancel the 'Sauté' function. Secure the lid on the Instant Pot and set it to 'Manual' or 'Pressure Cook' on high pressure for 5 minutes.
- Once the cooking time is up, let the pressure release naturally for 10 minutes, then do a quick release to release any remaining pressure.
- Carefully remove the lid. Stir in the heavy cream and Parmesan cheese until the sauce is smooth and creamy.
- If the sauce is too thin for your liking, turn the Instant Pot back to the 'Sauté' function and simmer for a few minutes, stirring occasionally, until the sauce thickens to your desired consistency.
- Garnish with fresh basil, if desired. Serve hot over pasta, rice, mashed potatoes, or zucchini noodles.
Notes
For a richer flavor, use sun-dried tomatoes packed in oil, and don't discard the oil; add a teaspoon or two to the Instant Pot when sautéing the chicken. If you prefer a spicier dish, increase the amount of red pepper flakes or add a dash of hot sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the Instant Pot or on the stovetop. This dish also freezes well for up to 2 months. Thaw overnight in the refrigerator before reheating.