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Instant Pot Marry Me Chicken

Instant Pot Marry Me Chicken

This Instant Pot Marry Me Chicken combines tender chicken breasts with a creamy Parmesan sauce, garlic, and sun-dried tomatoes for an easy dinner. The chicken is quickly seared, pressure cooked, and finished in the rich sauce for a flavorful meal that works for both weeknight dinners and summer serving.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts, about 1½ pounds
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • 1 tablespoon olive oil
Creamy Sun-Dried Tomato Sauce
  • 1 tablespoon unsalted butter
  • 3 garlic cloves minced
  • 1 tablespoon tomato paste
  • ½ cup chopped sun-dried tomatoes
  • ¾ cup low-sodium chicken broth
  • ½ teaspoon red pepper flakes
  • ¾ cup heavy cream
  • ½ cup freshly grated Parmesan
  • 1 tablespoon fresh basil

Equipment

  • Instant Pot
  • Wooden spoon
  • Measuring cups and spoons
  • Food thermometer
  • Cutting board
  • Chef’s knife
  • Tongs

Method
 

  1. Season the chicken: Pat the chicken breasts dry and season both sides with kosher salt, black pepper, and Italian seasoning.
  2. Sear the chicken: Set the Instant Pot to Sauté and add olive oil. Brown the chicken in batches, giving each piece enough space to sear properly. Transfer the browned chicken to a plate.
  3. Build the sauce base: Add butter and minced garlic to the pot. Cook briefly until fragrant, then stir in tomato paste, chopped sun-dried tomatoes, and red pepper flakes.
  4. Deglaze the pot: Pour in the chicken broth and use a wooden spoon to scrape all the browned bits from the bottom. This helps develop the sauce and reduces the chance of a burn warning.
  5. Pressure cook: Turn off Sauté and return the chicken and any collected juices to the pot. Lock the lid and cook on High Pressure for 8 minutes.
  6. Release the pressure: Let the pressure release naturally for 5 minutes, then carefully release the remaining pressure.
  7. Check the chicken: Remove the lid and check the thickest part of the chicken with a food thermometer. It should reach 165°F (74°C).
  8. Finish the creamy sauce: Remove the chicken from the pot. Set Sauté to low, add the heavy cream, and gently simmer for a few minutes.
  9. Add Parmesan: Turn off Sauté and gradually stir in the freshly grated Parmesan until the sauce becomes creamy and smooth.
  10. Combine and serve: Return the chicken to the sauce and spoon the creamy sauce over the top. Finish with fresh basil and serve warm.

Notes

  • Chicken thickness: For even cooking, use chicken breasts that are similar in thickness. Very thick pieces may need extra attention when checking doneness.
  • Searing: Sear the chicken in batches so it browns instead of steaming.
  • Deglazing: Scrape the bottom of the Instant Pot well after adding the broth to help prevent a burn warning.
  • Sauce: Add the heavy cream and Parmesan after pressure cooking for a smoother, creamier sauce.
  • Salt: Taste the finished sauce before adding extra salt because Parmesan and sun-dried tomatoes can already be salty.
  • Temperature: Always check the thickest part of the chicken and make sure it reaches 165°F (74°C).
  • Thicker sauce: Simmer the sauce uncovered on low Sauté for a few minutes if it needs to reduce.
  • Summer serving: A little fresh basil or lemon juice can add a lighter, fresher finish to the creamy sauce.
  • Leftovers: Refrigerate leftovers in an airtight container and reheat gently. Add a splash of broth or cream if the chilled sauce becomes too thick.