Instant Pot Tuscan Chicken
This easy Instant Pot chicken with sun dried tomatoes and garlic is dead simple to prepare and cook. Scatter some Parmesan cheese over the finished dish.
Ingredients
- 1/2 cup sun dried tomatoes, drained and chopped
- 4 cloves garlic, minced or pressed
- 1 teaspoon dried leaf basil, or 1 tablespoon fresh chopped basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- Pinch crushed red pepper flakes, or to taste
- 1 cup chicken stock, unsalted or low sodium
- 1 1/2 pounds boneless chicken breasts
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated
- Optional garnish: chopped basil or parsley
Instructions
- Combine: In the inner pot of the Instant Pot, combine the sun dried tomatoes, garlic, basil, oregano, kosher salt, black pepper, crushed pepper, and chicken stock.
- Add the Chicken: Arrange the chicken breasts in the pot.
- Pressure Cook: Place the lid on the Instant Pot and turn the valve to the sealing position. Select the pressure cook button (or "manual" on some models), high pressure, and set the time for 7 minutes. If the chicken breasts are quite small (6 ounces), set the time for 6 minutes. If they are frozen, add 4 minutes. When the time is up, let the pressure release naturally for 5 minutes, and then carefully turn the valve to the venting position to release the remaining pressure.
- Finish the Dish: With a slotted spoon, remove the chicken to a plate and set aside. Select the sauté button on the Instant Pot and bring the liquids to a boil. Cook until reduced by about half. Add the cream and Parmesan cheese to the liquids along with the chicken. Heat through.
Notes
If the chicken breasts are quite large and don't appear to be thoroughly cooked, leave them in the pot and let them cook along with the liquids for a few minutes until they reach the safe minimum temperature of 165 F. Remove them and continue cooking to reduce the liquids.
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