Instant Pot Chicken and Creamy Sun-Dried Tomato Sauce–tender bites of chicken with a bold and rich basil, parmesan and sun-dried tomato sauce.
Get the SLOW COOKER version of the recipe here
Instant Pot Chicken and Creamy Sun-Dried Tomato Sauce
I really love the bite of sun-dried tomatoes. They burst with flavor. I have loved my Instant Pot Tuscan Chicken Pasta recipe which also uses sun-dried tomatoes but I felt like it was time for a new recipe. This creamy and saucy chicken is the perfect combination of acidic ingredients (tomatoes and basil) with creamy ingredients (half and half and parmesan cheese).
This recipe for Instant Pot Chicken and Creamy Sun-Dried Tomato Sauce has a lot of sauce. I chose to use that sauce to envelope al dente pieces of fettuccine pasta. You can also just lick the sauce off your plate. Or perhaps serve it over rice. My whole family really enjoyed this meal!
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What Pressure Cooker Did You Use?
To make Instant Pot Chicken and Creamy Sun-Dried Tomato Sauce I used my 6 quart Instant Pot Duo 60 7 in 1*. I love this Instant Pot because it has the yogurt making function which I use almost weekly. It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top.
- 1 cup chicken broth
- 1 1/2 to 2 pound boneless, skinless chicken thighs or breasts (frozen is fine)
- 1 tsp garlic powder
- 2 tsp Italian seasoning
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 1 (14.5 oz) can crushed tomatoes
- 1 (6.7 oz) jar sundried tomatoes
- 1/2 cup half and half or heavy cream
- 2/3 cup grated parmesan cheese
- 2-4 Tbsp chopped fresh basil or basil from the tube (add more or less depending on preference)
- Add broth and chicken to the Instant Pot. Sprinkle with garlic powder, Italian seasoning and salt and pepper. Pour tomatoes over the top of the chicken, don’t stir.
- Cover and secure the lid. Make sure valve is set to “sealing.” Set the manual/pressure cook button to 12 minutes. If your chicken is frozen the pot will take more time to come to pressure than if it is thawed.
- Let the pressure release naturally for 10 minutes and then move the valve to venting. Open the pot and use a spoon to break up the chicken.
- Drain the sun-dried tomatoes of all the oil. Chop them up and add them into the pot. Add in the half and half, parmesan cheese and basil. Stir.
- The sauce will be very thin. You can thicken it with cornstarch. Because my chicken was frozen there was a lot more water that came off of it. I made a cornstarch slurry by mixing 4 Tbsp of cornstarch with 4 Tbsp of cold water. Turn the Instant Pot to the saute setting and stir the slurry into the pot. The cornstarch will thicken the sauce fairly quickly.
- Serve chicken and sauce by itself, with pasta, over rice or quinoa. I cooked 1 pound of pasta on the stove top while the chicken was cooking. Then I stirred the drained pasta plus 1/4 cup of the pasta water into the pot with the chicken and sauce. There was the perfect amount of sauce for 1 pound of pasta.
I used my 6 quart Instant Pot Duo 60 7 in 1*.
The nutrition info below is based on using 2 lbs of chicken breasts and half and half. Just the chicken and sauce are included, not the pasta.
- Serving Size: 1/8 of recipe
- Calories: 246
- Sugar: 2 g
- Sodium: 869 mg
- Fat: 11 g
- Carbohydrates: 6 g
- Protein: 31 g
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.