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chicken breast recipe instant pot
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Dairy-Free
Description
This creamy sun-dried tomato chicken recipe transforms simple ingredients into a rich and flavorful meal in minutes using an Instant Pot, perfect for a healthy weeknight dinner.
Ingredients
- 600 g (1.3 lbs) boneless, skinless chicken breasts, cut into 1-inch thick pieces
- 1 tbsp olive oil
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1/2 tsp dried oregano
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 250 ml (1 cup) chicken broth
- 80 g (1/2 cup) oil-packed sun-dried tomatoes, drained and thinly sliced
- 240 ml (1 cup) full-fat coconut cream or heavy cream
- 1/4 tsp red pepper flakes (optional)
- 1 tbsp cornstarch
- 2 tbsp cold water
- 1/4 cup fresh basil leaves, chopped
- extra fresh basil leaves, for garnish
Instructions
- Sauté Aromatics: Press ‘Sauté’ on the Instant Pot and add olive oil. Cook chopped onion for 3-4 minutes until translucent. Add minced garlic and cook for 1 minute until fragrant.
- Add Chicken and Broth: Deglaze the pot with a splash of broth, scraping up browned bits. Add chicken breasts, remaining broth, dried oregano, salt, and black pepper.
- Pressure Cook Chicken: Secure the lid, set the vent to ‘Sealing’, and pressure cook on High for 10 minutes.
- Release Pressure: Perform a 5-minute natural release, then carefully quick release any remaining pressure before opening the lid.
- Shred Chicken: Transfer the cooked chicken to a cutting board and use two forks to shred it into bite-sized pieces. Set aside.
- Thicken Sauce: With the pot still on ‘Sauté’ mode, add sun-dried tomatoes, coconut cream (or heavy cream), and red pepper flakes (if using). Bring to a simmer while stirring. Whisk cornstarch and water to create a slurry. Slowly pour slurry into the simmering sauce, stirring constantly for 2-3 minutes until thickened.
- Combine and Serve: Stir in the chopped fresh basil. Return the shredded chicken to the pot and toss gently to coat with the creamy sauce. Serve hot, garnished with extra fresh basil leaves.
Notes
To avoid a ‘Burn’ notice, ensure you scrape up any browned bits from the pot after sautéing. If the sauce doesn’t thicken quickly enough, make sure it is actively simmering before adding the cornstarch slurry; you can also add a small additional amount if needed. For best results, use fresh basil, but if using dried, reduce to about 1 teaspoon.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Pressure Cooking
- Cuisine: General
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 15 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 42 g
- Cholesterol: 100 mg
Keywords: creamy chicken, instant pot, sun-dried tomatoes, weeknight dinner, quick, healthy, dairy-free, pressure cooker
