5 from 9 reviews

Instant Pot Sun-Dried Tomato Chicken

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chicken in a creamy sun dried tomato sauce

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.

chicken in a creamy sun dried tomato sauce in an instant pot

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:

  • Chicken Breasts
  • Chicken Broth
  • Sun-Dried Tomatoes
  • Mushrooms
  • Olive Oil
  • Garlic
  • Parmesan, grated
  • Heavy cream
  • Seasonings: Dried basil, oregano, salt, pepper, red pepper chili flakes
  • Cornstarch slurry to thicken
chicken in a creamy sun dried tomato sauce with mushrooms on a plate

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.

chicken in a creamy sun dried tomato sauce with pasta

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.
chicken in a creamy sun dried tomato sauce

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:

  • Creamy
  • Easy to prepare
  • Satisfying
  • Uses simple ingredients
  • Great for weeknight dinners
  • A dish everyone will enjoy!

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

chicken in a creamy sun dried tomato sauce
5 from 9 reviews

Instant Pot Sun-Dried Tomato Chicken

Prep: 5 minutes
Cook: 17 minutes
Total: 25 minutes
Servings: 2 people
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! 

Ingredients

  • 2 chicken breast, boneless, skinless, thawed
  • 1 cup chicken broth
  • 8 oz. white button mushrooms, sliced
  • 2 Tbsp. extra virgin olive oil
  • 1 jar (8.5) oz. sun-dried tomatoes
  • 1 tsp. dried basil
  • 1/2 tsp. dried oregano
  • 1 tsp. minced garlic (~2 cloves)
  • 1/2 tsp. red pepper chili flakes (optional)
  • 1 cup heavy cream
  • 1 cup Parmesan cheese, grated
  • 1 Tbsp. cornstarch + 1 Tbsp. water to make cornstarch slurry (recommended to thicken sauce)

Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • 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.

Video

Notes

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! 

Nutrition Information

Serving: 1chicken breast, Calories: 419kcal (21%)

Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.

PIN THIS INSTANT POT SUN-DRIED TOMATO CHICKEN FOR LATER!

Krolls Korner

Krolls Korner

Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.

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13 Comments
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Allison

Delicious! Cooked perfectly and my husband couldn’t stop eating it! I served with penne noodles and mixed everything in the instant pot at the end for serving!

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Grammy Crackers

Delicious!

Krissy Allori

This is so creamy and delicious!

Shinta

Absolutely love using my Instant Pot and this recipe certainly is for the keeps. I can’t wait to try it out!

Vanitha Bhat

Love my instant pot too… a savior many a nights! This dish is a perfect weeknight dinner option that I would love to try!

Jacqueline Meldrum

I still don’t have an instant pot, but love seeing all the recipes. That pasta looks so creamy. Oh my!

Bintu | Recipes From A Pantry

This sounds like such a delicious dish! I’ll definitely be trying it in my Instant Pot.