Kitchen notes · a little help before you start
Creamy Italian Instant Pot Chicken Breasts
Roasted pepper and pesto give this creamy chicken sauce a mellow, savory sweetness. There's plenty of sauce to enjoy around the tender breasts, with a gentle herb flavor underneath. A plate with a little extra spooned over the chicken makes dinner feel generous.
- Prep
- 10 min
- Cook
- 8 min
- Total
- 18 min
- Original yield
- Serves 4
- Ingredients
- 10 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- American
- Cooking method
- Pressure cooker
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Whisk the first sauce
Combine broth, peppers, pesto, garlic and seasonings before adding them to the chicken in the pot.
2. Adjust for skipped sear
Use the separate pressure cooking guidance if you skip the optional chicken sear rather than the seared schedule.
3. Release in two stages
Let pressure release naturally for the specified pause, then vent the remaining pressure before opening.
Get to know the ingredients
Peppers
Chop the roasted red peppers before whisking them through the broth, pesto and seasonings.
Cream
Heavy cream gives a richer sauce; lighter cream or evaporated milk are explicit alternatives.
Cornstarch
Stir cornstarch into cream before adding it to the cooking liquid so the sauce can thicken smoothly.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 7 steps completeMake room for Creamy Italian Instant Pot Chicken Breasts
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Return chicken to sauce
Whisk the cream mixture until thickened, then return chicken or spoon sauce over the breasts for serving.
A little more help as you go
Optional broth straining
Strain the cooking liquid after removing chicken if you want to remove excess leftover fat before thickening.
Check the chicken temperature
Check for the specified internal temperature with a meat thermometer before serving the cooked breasts.
A few questions you might have
Is the trivet required?
No, chicken can sit on the trivet or cook directly in the sauce in the pot.
Can I add vegetables?
Mushrooms, zucchini or broccoli are suggested additions if you want vegetables cooking with the chicken.
How should I reheat leftovers?
Thaw overnight if frozen, then warm chicken and sauce on low on the stove until heated through.
Can I make extra sauce for rice?
Yes, double the sauce if you would like plenty to serve over rice, pasta or potatoes.
Does the cream go in before pressure cooking?
No, add the cream and cornstarch mixture after pressure release and after removing the chicken.
Any more cooking tips?
Please Note: if you want a lot of extra sauce to serve over pasta, potatoes or rice, you will want to double the sauce. Tips: Strain it. Straining the broth after cooking is optional, but it does remove any excess fat leftover after cooking. Check the temp. Finished chicken should be 165ºF. Use a meat thermometer to check the internal temperature before serving! You can use a lighter cream or even evaporated milk in this recipe. Keep in mind that the higher the fat content of the cream you use, the richer the sauce will be. Feel free to add veggies into the pot to make this into a one-pot meal. Try mushrooms, zucchini, or broccoli! You could also round it out with a simple side salad. Storage: Leftover chicken and cream sauce will last in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. To reheat, thaw overnight in the fridge if frozen, then warm on low on the stove until heated through.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: thereciperebel.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
