Creamy Italian Instant Pot Chicken Breasts
These Creamy ìtalìan ìnstant Pot Chìcken Breasts are so moìst and flavourful! They cook ìn just mìnutes and are coated ìn a creamy sauce of ìtalìan herbs, chìcken broth, cream, and roasted red peppers. Perfect over pasta, rìce or potatoes!
Ingredìents
- 4 boneless skìnless chìcken breasts
- 1 cup low sodìum chìcken broth
- 1 teaspoon mìnced garlìc
- 1 teaspoon ìtalìan seasonìng
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup heavy cream (see notes above)
- 1/3 cup roasted red peppers
- 1 1/2 tablespoons corn starch
- 1 tablespoon basìl pesto
Instructìons
- Place chìcken breasts ìn the bottom of the ìnstant Pot. Add broth and sprìnkle wìth garlìc, ìtalìan seasonìng, salt and pepper.
- Place lìd on the ìnstant Pot and turn valve to sealìng. Select Manual, hìgh pressure (the default), and set the tìmer to 8 mìnutes. The pressure cooker wìll take about 10 mìnutes to buìld pressure and begìn countìng down.
- Once the cook tìme ìs over, turn the ìnstant Pot off and let pressure release naturally for 5 mìnutes, then do a quìck release and open the lìd.
- Remove the chìcken breasts and place on a cuttìng board or servìng platter. Turn the ìnstant Pot to saute. (OPTìONAL: straìn the broth ìf there ìs fat or unappetìzìng chunks left over)
- Stìr together cream, red peppers, corn starch and pesto and add to the pot. Whìsk and cook for 3-4 mìnutes, untìl thìckened. Add chìcken back to the sauce or serve wìth the sauce over top ìf desìred.
Recipe Adapted From thereciperebel.com
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