Chicken Breast Recipe Instant Pot

When I’m short on time for a healthy weeknight dinner, this creamy sun-dried tomato chicken breast recipe is my new go-to. Say goodbye to dry, boring chicken dinners and hello to a new family favorite that tastes like a restaurant meal but comes together in minutes. This Instant Pot chicken breast recipe transforms simple ingredients into a rich, creamy, and flavorful meal with minimal effort. The secret is a luscious sun-dried tomato and basil sauce that coats every piece of tender chicken, perfect for busy weeknights. We’ll use the Instant Pot to achieve perfectly tender, juicy chicken and then build the sauce right in the same pot. It’s quick, easy, and guarantees success even for beginner cooks who want a great chicken breast recipe instant pot meal.

Ingredients

• Boneless, Skinless Chicken Breasts
  Approximately 600 g (1.3 lbs) of chicken breasts, cut into 1-inch thick pieces or kept whole for shredding later. This ensures maximum tenderness and easy shredding after pressure cooking.
• Olive Oil
  1 tablespoon of good quality olive oil. Used in the sauté function to create the flavor base and prevent sticking.
• Aromatics and Seasonings
  1 small yellow onion, finely chopped, and 3 cloves of garlic, minced. 1/2 teaspoon dried oregano, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper (plus more for taste).
• Liquid and Flavor Base
  250 ml (1 cup) halal-certified chicken broth or vegetable broth. 80 g (1/2 cup) oil-packed sun-dried tomatoes, drained and thinly sliced.
• Creamy Sauce Base
  240 ml (1 cup) full-fat coconut cream (from a can). Use full-fat coconut cream (not milk) for the thickest, creamiest texture and rich flavor. (For a dairy-based version, you can swap this for heavy cream.)
• Red Pepper Flakes (Optional)
  1/4 teaspoon red pepper flakes, adjusted to your spice tolerance. Adds a subtle warmth that complements the tomatoes.
• Thickener Slurry
  1 tablespoon cornstarch mixed with 2 tablespoons of cold water. This slurry quickly thickens the sauce at the end; do not use flour as it can clump.
• Fresh Basil
  1/4 cup fresh basil leaves, finely chopped, plus extra whole leaves for garnish. Added at the end to preserve its bright, fresh flavor; a non-negotiable ingredient for this specific chicken breast recipe instant pot.

Instructions

1. Sauté Aromatics
   Press the ‘Sauté’ button on the Instant Pot and add the olive oil. Once hot, add the chopped onion and cook for 3-4 minutes until softened and translucent, stirring occasionally. Add the minced garlic and cook for another 1 minute until fragrant; be careful not to burn the garlic.
2. Deglaze and Add Chicken
   Pour in a splash of the chicken broth (about 1 tablespoon) and scrape up any browned bits from the bottom of the pot with a wooden spoon. Place the chicken breasts into the pot. Pour in the remaining chicken broth, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
3. Pressure Cook Chicken
   Secure the lid, set the vent to ‘Sealing’, and select ‘Pressure Cook’ (or ‘Manual’) on High pressure for 10 minutes. This cooking time ensures the chicken breasts are tender and fall apart easily for shredding, making this a foolproof chicken breast recipe instant pot.
4. Release Pressure
   Once cooking is complete, allow a 5-minute Natural Release. Then carefully turn the vent to ‘Venting’ for a Quick Release of any remaining pressure. Once the pin drops, open the lid.
5. Shred Chicken
   Carefully remove the chicken breasts from the pot and transfer them to a cutting board or shallow bowl. Using two forks, shred the chicken into bite-sized pieces. Set aside.
6. Thicken the Sauce
   With the Instant Pot still on ‘Sauté’ mode, add the sliced sun-dried tomatoes, coconut cream, and red pepper flakes (if using) to the pot. Bring the sauce to a gentle simmer, stirring frequently. In a small bowl, whisk together the cornstarch and water to create a slurry. Slowly pour the slurry into the simmering sauce in the Instant Pot, stirring constantly until the sauce thickens to your desired consistency, about 2-3 minutes. If the sauce doesn’t thicken quickly enough, make sure the mixture is actively simmering before adding the slurry; you can also add a small additional amount of slurry (1 tsp cornstarch mixed with 1 tbsp water) if needed.
7. Finish and Serve
   Stir in the 1/4 cup of chopped fresh basil. Taste the sauce and adjust salt and pepper if needed. Return the shredded chicken to the pot, tossing gently to coat evenly with the creamy sun-dried tomato and basil sauce. Serve hot, garnished with extra fresh basil leaves for a beautiful finish.

Best Side Dishes and Variations for Creamy Chicken

This versatile creamy chicken breast recipe instant pot pairs perfectly with a variety of side dishes to make it a complete meal.

• For a classic comfort food pairing, serve over mashed potatoes, white rice, or creamy polenta to soak up all the delicious sauce.
• For a quick low-carb option, spoon it over cauliflower rice, zoodles, or serve alongside a fresh green salad.
• To make it a one-pot meal, add spinach, mushrooms, or roasted red peppers directly to the Instant Pot during the sauce thickening step.

Meal Prep Tips and Storage

This Instant Pot chicken recipe is excellent for meal prep and stores well in the refrigerator for up to 3-4 days in an airtight container.

To freeze leftovers, ensure the dish is completely cooled before transferring to a freezer-safe container or bag for up to 2 months. Note that cream-based sauces can sometimes separate slightly upon reheating after freezing, but a quick whisk often restores the texture.

Reheat gently on the stovetop over medium-low heat or in the microwave in 30-second intervals until warmed through. The chicken is delicious cold as well, perfect for adding to wraps or salads for quick lunches or healthy eating.

Troubleshooting Your Instant Pot Chicken Breast Recipe

• Burn Notice: If the Burn notice appears during this chicken breast recipe instant pot preparation, it usually means something is sticking to the bottom. Immediately turn off the pot, quick release the pressure, and scrape the bottom well before restarting the pressure cycle. Deglazing after sautéing helps prevent this.
• Dry Chicken: If the chicken comes out tough or dry, a common cause is overcooking, especially if using a smaller cut. Ensure you are following the 10-minute pressure time exactly and using a full-size breast (1.3 lbs total). The natural release helps keep the chicken tender.
• Thin Sauce: If your sauce isn’t thick enough, simply add a small amount of cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) while simmering on sauté mode. Continue stirring for 1-2 minutes until thickened to your preference.

FAQs

Can I use frozen chicken breasts in this recipe?

Yes, you can. Increase the pressure cooking time from 10 minutes to 12-14 minutes to ensure the frozen chicken cooks through completely. This is a great shortcut for healthy eating when you forget to thaw the meat.

What can I use instead of coconut cream?

While coconut cream offers a unique flavor and makes this specific chicken breast recipe instant pot dairy-free, you can substitute heavy cream for the same thickness and richness.

Can I make this recipe without sun-dried tomatoes?

Sun-dried tomatoes are essential to this specific flavor profile. For an alternative, you could try using fresh cherry tomatoes, but the taste will be different. I find that even if you don’t love sun-dried tomatoes on their own, the flavor mellows out in the creamy sauce, so give it a chance.

Why do I need to shred the chicken instead of keeping it whole?

Shredding allows the creamy sauce to coat every piece evenly, maximizing flavor in every bite. It’s the best approach for this specific chicken breast recipe instant pot to ensure every mouthful is coated with sauce.

What if I don’t have fresh basil?

Dried basil can be used, but fresh basil provides a much brighter, more vibrant flavor. If you use dried, reduce the quantity to about 1 teaspoon. This chicken breast recipe instant pot relies heavily on the fresh herbs for brightness.

Conclusion

This easy chicken breast recipe instant pot delivers on its promise of a quick, creamy, and satisfying weeknight meal that will impress even picky eaters. Don’t wait—pin this recipe and give it a try this week for an easy family dinner!

chicken breast recipe instant pot

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• Author: Elina Mirkle
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Dairy-Free

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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.

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Ingredients

Scale 1x2x3x

• 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

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Instructions

1. 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.
2. 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.
3. Pressure Cook Chicken: Secure the lid, set the vent to ‘Sealing’, and pressure cook on High for 10 minutes.
4. Release Pressure: Perform a 5-minute natural release, then carefully quick release any remaining pressure before opening the lid.
5. Shred Chicken: Transfer the cooked chicken to a cutting board and use two forks to shred it into bite-sized pieces. Set aside.
6. 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.
7. 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