Instant Pot Creamy Italian Chicken Breasts
Ingredients
The chicken and broth
-
3-4
pieces
Chicken Breasts
-
1½
cups
Chicken Broth, low sodium
The seasonings
-
4
cloves
Garlic, pressed or finely minced
-
2
teaspoons
Italian Seasoning
-
½
teaspoon
Kosher Salt
-
½
teaspoon
Pepper
-
1
teaspoon
Garlic Powder
The creamy sauce
-
¾
cup
Heavy Cream
-
3
teaspoons
Pesto
-
2½
tablespoons
Corn Starch
The vegetables and optional ingredients
-
½
cup
Chopped Roasted Red Peppers
-
¼
cup
Chopped Fresh Basil
-
⅓
cup
Chopped Cooked Bacon
Garnish
-
to taste
Grated Parmesan
-
to taste
Chopped Basil Leaves
Instructions
- Place the chicken breasts in the pressure cooker pot.
- Add the chicken broth, garlic, Italian seasoning, salt, pepper, and garlic powder.
- Seal the lid and set the steam release knob to the Sealing position.
- Select 7 minutes on the Pressure Cook/Manual setting.
- After cooking, allow a 5 minute Natural Release, then release remaining pressure.
- Remove the chicken and set aside.
- Dissolve the corn starch in the heavy cream.
- Turn on the Sauté setting and stir the corn starch slurry into the simmering sauce until thickened.
- Stir in the pesto, roasted red peppers, basil, and bacon.
- Slice the chicken and return it to the sauce.
- Serve over noodles, rice, potatoes, or cauliflower rice, garnishing as desired.
Nutrition Facts (estimated)
Servings
4 - 6
Calories
342
Total fat
20g
Total carbohydrates
8g
Total protein
32g
Sodium
800mg
Cholesterol
100mg
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