Instant Pot Sun-Dried Tomato Chicken is an easy to prepare weeknight dinner or for entertaining. It features jarred sun-dried tomatoes, flavorful herbs and is a simple dinner served over pasta or orzo!
The Instant Pot produces restaurant quality meals much like this sun-dried tomato chicken and I can’t get enough of it! It’s easy to use and the recipes are so simple.
I thought I’d be done using my Instant Pot after publishing my Instant Pot eBook made up of 14 dinner recipes but I still am loving the pressure cooker.
These days I am only turning the oven on to bake goodies like muffins so using the Instant Pot help to keep the house cool.
Sun-dried tomatoes are a pantry staple in my house. I even put them in my breakfast egg muffins instead of fresh tomatoes and they add so much flavor to the recipe!
This Instant Pot recipe is perfect for a weeknight meal or for hosting guests because it cooks quickly, has simple ingredients and is SO yummy!
Ingredients you will need:
Seasonings: Dried basil, oregano, salt, pepper, red pepper chili flakes
Cornstarch slurry to thicken
How to make Instant Pot Sun Dried Tomato Chicken:
Get the Instant Pot out! If you’re anything like me, mine actually lives on our counter top and it drives Camerons crazy! (haha, sorry babe!)
Slice the mushrooms and dump in the base of a 6 quart Instant Pot with 2 Tbsp. olive oil. Plug the Instant Pot in and press saute mode. Saute mushrooms for 3-5 minutes, stirring occasionally until they are somewhat tender.
Then add in the thawed chicken breasts, chicken broth, sun-dried tomatoes, garlic and seasonings.
Secure the lid on, be sure the valve on top is on sealing (not venting) and cook on HIGH pressure for 8 minutes.
Once the Instant Pot beeps, perform the quick release method carefully by using a towel or pot holder. Always move your face away from where the steam is being released for your safety!
Remove the chicken breasts and set aside on a plate. Then switch the Instant pot back to simmer and add in the heavy cream and Parmesan cheese. Bring to simmer, if still too thin whisk in a cornstarch slurry (1 Tbsp. cornstarch mixed with 1 Tbsp. water) to thicken the liquid.
Pour the sauce over your chicken and serve with your favorite pasta, orzo or even rice.
Can I use frozen chicken?
No time to thaw out your frozen chicken breasts? We’ve all been in that pinch. I’ve never made this dish using frozen chicken breasts, but you can thaw your chicken breast in the microwave just a little first, and then cook in the Instant Pot by increasing the cook time to 15 minutes.
Always be sure to check for an internal temperature of 165 degrees F for poultry.
Can I use a slow cooker if I don’t own an Instant Pot?
Of course! You will skip sautéing the mushrooms and just add them into the slow cooker or crock pot sliced. Add in all remaining ingredients (except for the heavy cream and Parmesan) and cook for 3-4 hours on high or 4-6 hours on low.
Then you can add in the cream and Parmesan. Add in corn starch slurry to your desired sauce consistency and serve with pasta.
This Instant Pot Sun-Dried Tomato Chicken is:
Easy to prepare
Uses simple ingredients
Great for weeknight dinners
A dish everyone will enjoy!
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Instant Pot Sun-Dried Tomato Chicken
This is hands down the BEST Instant Pot Sun-Dried Tomato Chicken recipe you’ll ever try. Juicy chicken breasts seasoned with herbs and sun-dried tomatoes cooked in just 8 minutes in your pressure cooker – it doesn’t get easier than this!
1Tbsp.cornstarch + 1 Tbsp. water to make cornstarch slurry (recommended to thicken sauce)
Grab your Instant Pot! Slice the mushrooms and pour 2 Tbsp. olive oil in the base of a 6 quart Instant Pot. Plug the Instant Pot in and press sauté. Sauté mushrooms for 3-5 minutes, stirring occasionally until they are somewhat tender.
Add in the thawed, raw chicken breasts, chicken broth, sun-dried tomatoes, garlic and seasonings. Secure the lid on, be sure the valve on top is on sealing (not venting) and cook on HIGH pressure for 8 minutes.
Once the Instant Pot beeps, perform the quick release method carefully by using a towel or pot holder to switch the valve to venting. Always move your face away from where the steam is being released for your safety!
Remove the chicken breasts and set aside on a plate. Then switch the Instant Pot back to sauté and add in the heavy cream and Parmesan cheese. Bring to simmer, and whisk in the cornstarch slurry (1 Tbsp. cornstarch mixed with 1 Tbsp. water) to thicken the liquid. Pour the sauce over your chicken and serve with your favorite pasta, orzo or even rice.
I love this dish with penne pasta, but you can also enjoy with zoodles or just eat the chicken as is with a dinner salad!
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