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!