Pressure Cooker Marry Me Chicken

A creamy, garlic-rich pressure cooker chicken recipe with sun-dried tomatoes and fresh basil that is easy enough for weeknights and special enough to impress. Ready in just 25 minutes.

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Prep Time 5

Cook Time 20

Total Time 25

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American, Italian-American

Calories: 447

Ingredients Equipment Method Notes

Ingredients

4 boneless skinless chicken breasts about 6 to 8 oz each, patted dry
1 tsp Italian seasoning
0.5 tsp garlic powder
0.5 tsp salt or to taste
0.25 tsp black pepper
1 tbsp olive oil
5 garlic cloves freshly minced
0.5 cup low-sodium chicken broth
1 cup heavy cream full fat
0.5 cup sun-dried tomatoes oil-packed, drained and roughly chopped
0.5 cup Parmesan cheese freshly grated
0.25 tsp red pepper flakes optional
0.25 cup fresh basil leaves for garnish

Equipment

Electric pressure cooker or Instant Pot
Tongs
Wooden spoon or spatula

Method

Pat chicken breasts dry with paper towels and season both sides with salt, black pepper, garlic powder, and Italian seasoning.
Set pressure cooker to Saute mode. Add olive oil and heat until shimmering. Sear chicken 3 to 4 minutes per side until deeply golden brown. Remove and set aside on a plate.
Add minced garlic to the pot and saute for 60 seconds, stirring constantly, until fragrant but not browned.
Pour in chicken broth and scrape up all browned bits from the bottom of the pot with a wooden spoon. Do not skip this step or the pot may trigger a burn notice.
Stir in heavy cream, sun-dried tomatoes, and red pepper flakes if using. Nestle seared chicken back into the pot, mostly submerged in the liquid.
Seal the lid and set to High Pressure for 8 minutes. Allow natural pressure release for 5 minutes, then quick-release remaining pressure.
Remove chicken. Switch back to Saute mode. Stir in grated Parmesan and simmer 3 to 4 minutes, stirring occasionally, until sauce thickens to desired consistency.
Return chicken to the pot, spoon sauce generously over the top, garnish with fresh basil, and serve immediately. Chicken is done when internal temperature reaches 165 F.

Notes

Serve over pasta, mashed potatoes, or crusty garlic bread. Leftovers keep refrigerated for up to 4 days. Reheat gently on the stovetop with a splash of broth or cream to restore sauce texture.