Description
Succulent chicken breasts simmered in a luscious garlic-cream sauce with earthy mushrooms, vibrant sun-dried tomatoes, and bright spinach—all achieved in your Instant Pot in under 30 minutes. This meal tastes like it braised for hours but comes together in a flash!
Ingredients
Units
Scale
- 4-6 Chicken breasts (Skinless; about 2 lb total; can use thighs)
- 2 Tbsp Unsalted butter or olive oil (For searing)
- 2 tsp Italian seasoning
- 8 Cremini mushrooms (Sliced ≈83 g)
- 1 Tbsp Soy sauce (Regular)
- 3/4 cup Unsalted chicken stock
- 4 Garlic cloves (Minced)
- 1/2 cup Sun-dried tomatoes (Drained chopped (≈60-80 g))
- 1 cup Fresh spinach (Packed ≈40 g; will wilt)
- 1/2 cup Heavy cream
- 1/4-1/2 cup Parmesan cheese (Freshly grated)
- 3.5 Tbsp Cornstarch (For slurry)
- 1/4 cup Cold water (For slurry)
Instructions
Sear the Chicken:
- Select Sauté on the Instant Pot.
- Season chicken with Italian seasoning, salt, and pepper.
- Add butter (or oil) and sear chicken 2–3 min per side until golden (it won’t be cooked through). Remove and set aside.
Sauté Vegetables:
- To the same pot, add mushrooms; sauté 3–4 min until they release liquid and begin to brown.
- Stir in minced garlic; cook 1 min until fragrant.
Pressure Cook:
- Pour in chicken stock and soy sauce, scraping up any browned bits.
- Return chicken to the pot; top with sun-dried tomatoes.
- Seal lid, set valve to Sealing, and Pressure Cook on High for 8 minutes.
Release & Thicken:
- Natural release 5 minutes, then quick-release remaining pressure.
- Remove chicken to a plate.
- In a bowl, whisk cornstarch with cold water to make a slurry.
- Select Sauté again; stir slurry into pot and simmer 1–2 min until sauce is glossy and thickened.
Finish & Serve:
- Turn off pot. Stir in heavy cream, Parmesan, and spinach until cheese melts and spinach wilts.
- Return chicken to the sauce, spooning generously over each piece.
- Serve hot—pair with rice, pasta, or crusty bread to soak up the sauce.
Notes
-
Make-Ahead Marinade: Toss chicken with Italian seasoning 2 hours ahead for extra flavor.
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Mushroom Swap: Use white button or shiitake if cremini aren’t on hand.
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Thicker Sauce: Add up to 1 Tbsp more cornstarch slurry if needed.
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Variations: Stir in sun-dried tomato oil for extra richness or finish with a squeeze of lemon.
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Storage: Refrigerate leftovers up to 3 days; reheat gently on Sauté with a splash of stock or cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Instant Pot, Italian-Inspired
Nutrition
- Calories: 585
