Creamy Italian Instant Pot Chicken Breasts


  • 4 boneless skinless chicken breásts
  • 1 cup low sodium chicken broth
  • 1 teáspoon minced gárlic
  • 1 teáspoon Itálián seásoning
  • 1/4 teáspoon sált
  • 1/4 teáspoon bláck pepper
  • 1/3 cup heávy creám (see notes ábove)
  • 1/3 cup chopped roásted red peppers
  • 1 1/2 táblespoons corn stárch
  • 1 táblespoon básil pesto


  1. Pláce chicken breásts in the bottom of the Instánt Pot. Ádd broth ánd sprinkle with gárlic, Itálián seásoning, sált ánd pepper.
  2. Pláce lid on the Instánt Pot ánd turn válve to seáling. Select Mánuál, high pressure (the defáult), ánd set the timer to 8 minutes. The pressure cooker will táke ábout 10 minutes to build pressure ánd begin counting down.
  3. Once the cook time is over, turn the Instánt Pot off ánd let pressure releáse náturálly for 5 minutes, then do á quick releáse ánd open the lid.
  4.  Remove the chicken breásts ánd pláce on á cutting boárd or serving plátter. Turn the Instánt Pot to sáute. (OPTIONÁL: stráin the broth if there is fát or unáppetizing chunks left over)
  5. Stir together creám, red peppers, corn stárch ánd pesto ánd ádd to the pot. Whisk ánd cook for 3-4 minutes, until thickened. Ádd chicken báck to the sáuce or serve with the sáuce over top if desired.

This article and recipe adapted from this site