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Finished chicken with sun-dried tomato sauce


Instant Pot Chicken Breast with Dried Tomato Cream Sauce makes a restaurant-quality meal in under 30 minutes! You can pre-assemble it to save time.

Instant Pot requires at least 1 cup of liquid to apply pressure. This is the great opportunity to make a delicious sauce for your chicken! Where from Instant Pot Creamy Lemon Chicken to Instant Pot Thai Chicken Curryis one of my favorite ways to cook chicken.

Chicken breast in an instant pot with sun-dried tomato cream sauce on a plate

This Instant Pot Chicken Breast with Dried Tomato Sauce will blow your mind! Serve with something Lemon rice with herbs and coleslaw For restaurant quality food that requires surprisingly small effort.

Reasons you might arrive across this recipe

  • Easy to prepare but has a great taste
  • Perfect for spooning sun-dried tomato sauce, rice and vegetables.
  • You can mount it to the front as a Freezer Instant Pot Food

Content notes

  • chicken– While this recipe is written for boneless and skinless chicken breasts, you can replace it with boneless and skinless chicken legs and set the cooking time to 10 minutes.
  • sun-dried tomato Drain well and chop finely. This helps spread the flavors in the sauce and makes it more appetizing (large, chewy, sun-dried tomato chunks are not fun to eat).
  • Warehouse- use chicken or do it yourself homemade bone broth
  • Cream- Use cream; Almond milk or less milk% will not work with this recipe
  • Parmesan cheese For the top taste, use freshly grated parmesan and avoid powdered material

Step by step instructions

Chicken with sun-dried tomatoes in the finished pot

1. Combine- Add the broth, sundried tomatoes, basil, thyme, chili peppers, and garlic to the stainless steel spacer of your instant pot. Stir until combined, then add chicken breasts. Flip it over to cover the sauce.

Instant Pot with 8 minutes on the timer

2. Cooking Place the lid on your pressure cooker and set the steam release lever to the "seal" position. Pressure cooker at high pressure for 8 minutes. Once the Instant Pot has completed its cycle, perform a fast depressurization: gently push the steam release lever to the "Prime" position.

During a fast depressurization – Be sure to keep your face, hands, and arms away from the valve, and that your instant pot is not under a cabinet.

sun-dried tomato cream sauce in the finished pot

3. Reduce the sauce Remove the lid from the instant pot and use an instant thermometer to check that your chicken breast has reached 165 ° F. Take the chicken out of the instant pot and let it rest on a cutting board.

Select the "Fry" function of the instant pot and let the cooking liquids boil for about 7 minutes. When the liquids drop to about a quarter cup and you can see the bottom of the pot as you stir, they are done.

Use pot holders to immediately remove the stainless steel insert from the bottom of the pan so it doesn't obtain too low, then mix it with the cream and parmesan cheese. Slice the chicken over the cereal and spoon the sauce over the chicken to serve.


Preparation and storage of food

Do not keep the leftovers

This recipe can be pre-cooked and portioned with rice and vegetables in food prep containers, or kept as protein to be heated.

  1. Let cool completely and store in an airtight container.
  2. Store in the refrigerator for up to 4 days; I do not recommend freezing as the cream can break.
  3. Heat in the microwave until the heat has evaporated.

NOTE- If you want to reheat the leftovers, wait for the chicken to cool completely to cut into slices. This will help preserve juices and keep them kind and moist.

Instant Pot frozen meals

Freezer Instant Pot Dish is front mounted and frozen (before cooking). All you have to do is remember to thaw the food, then put it in the pressure cooker on the cooking day and commence cooking with no measurement required! It's great to prepare for older family members or expectant mothers.

  1. Put all ingredients (except cream and parmesan) in a sturdy freezer bag or a reusable silicone bag (gallon). Squeeze out as much air as you can and freeze for up to 3 months.
  2. Thaw it 24 hours before your scheduled cooking.
  3. Cook as directed on the recipe card.

Be sure to label the bag with thawing and cooking instructions

FAQ

Can I increase the portion size?

Yes, you definitely can! Drag the number next to "Serving Size" on the recipe card to increase the serving size. You do not need to extend the cooking time.

Can i use frozen chicken breasts?

I haven't tested this recipe on frozen chicken breast, but in theory it should work. Make sure it is individually frozen and not blocked and set the cook time to 12 minutes with a fast depressurization process. Digital thermometer that they are fully cooked (they should reach 165 ° F).

If frozen in blocks, try high pressure and rapid depressurization for 5 minutes. Then separate them. Cook for another 7-10 minutes, until all are at 165 ° F.

Close up of the chicken in tomato cream sauce dried in a pan

Serve with

More instant pot recipes

☆ Did you make this recipe? I would love to hear how it turned out! Leave me a rating and star rating in the comments below. Your comments are very helpful!

Chicken breast in a sun-dried tomato cream sauce Instant Pot

Course: dinner

Local cuisine: Italian

Diet: Diabetic, gluten-free

Calorie: 381kcal

Portion: 4th

Instant Pot Chicken Breast with Dried Tomato Cream Sauce makes a restaurant-quality meal in under 30 minutes! You can pre-assemble it to save time.

Preparation time10 minute

cooking time8th minute

Time to print10 minute

total time28 minute

  • Club- Add the broth, sundried tomatoes, basil, thyme, chili peppers, and garlic to the stainless steel spacer of your instant pot. Stir until combined, then add chicken breasts. Flip it over to cover the sauce.

  • To bake- Place the lid on your pressure cooker and set the steam release lever to the "seal" position. Pressure cooker at high pressure for 8 minutes. Once the Instant Pot has completed its cycle, perform a fast depressurization: gently push the steam release lever to the "Prime" position.

  • Transfer chicken Remove the lid from the instant pot and use an instant thermometer to check that your chicken breast has reached 165 ° F. Take the chicken out of the instant pot and let it rest on a cutting board.

  • Reduce the sauce Select the "Fry" function of the instant pot and let the cooking liquids boil for about 7 minutes. If the liquids fall on a cup and you can see the bottom of the pot as you stir, they are done.Immediately remove the stainless steel insert from the bottom of the pan with pot holders so it doesn't obtain too low, then mix it with the cream and parmesan. Slice the chicken over the cereal and spoon the sauce over the chicken to serve.

1- Setting the recipe:

  • Increase portion size Drag the number next to "Serving Size" over the recipe card. Keep the cooking time the same.
  • To exchange boneless chicken legs … Set the cooking time to 10 minutes high pressure with fast pressure relief
  • Swap for frozen chicken breast freeze separately (not in the block) – 12 minutes high pressure with rapid pressure relief; Check to see if they reach 165 ° F
    • Bake frozen in blocks for 5 minutes, then quickly relieve pressure. Separate the chicken breast. Bake another 7-10 minutes with rapid pressure relief and see if they reach 165 ° F.

2- Look for a cream with 33-36% fat; If you are in Canada, use whipped cream. Milk or almond milk will not work in this recipe.
warehouse
Store in an airtight container in the refrigerator for up to 4 days.
Warm up
Heat in a pan or microwave until it has evaporated and the sauce is a small relaxed.
Freezer cookware
Be sure to label your pan with cooking instructions.

  1. In a freezer bag, silicone bag, or food preparation bowl, mix and stir the broth, sun-dried tomatoes, basil, thyme, chili peppers and garlic.
  2. Add the chicken breasts, twist to cover the sauce, then push as much air out of the bag as you can.
  3. Freeze for up to 3 months.
  4. Thaw completely before cooking as described above.

Instant pot size This recipe has not been tested in the 8 liter instant cup. Drop us a comment below if you have a try!

Offer: one/ 4 batches | Calorie: 381kcal | Carbohydrates: 9G | Protein: 32G | Fat: 23G | Saturated fatty acids: 13thG | Cholesterol: 144mg | Sodium: 459mg | Potassium: 841mg | Fiber: oneG | Sweets: 4thG | Vitamin A: 905IU | C vitamin: 5.7mg | Calcium: 202mg | Iron: 1.7mg


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