Equipment
- Instant Pot
Ingredients
- 4 Boneless Skinless Chicken Breasts
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1 tsp Italian Seasoning
- 1 tbsp Olive Oil
- 2 tbsp Butter
- 4 cloves Garlic, minced
- 1/2 cup Chicken Broth
- 1/2 cup Sun-Dried Tomatoes, drained and chopped
- 3/4 cup Heavy Cream
- 1/2 cup Grated Parmesan Cheese
- 2 cups Fresh Baby Spinach
- 1 tsp Red Pepper Flakes, optional
- Fresh Basil, for garnish
Instructions
- Season the chicken breasts on both sides with salt, black pepper, and italian seasoning. Set the Instant Pot to saute mode and add the olive oil. Sear the chicken for 3 minutes per side until golden brown. Remove and set aside.
- Add the butter and garlic to the pot, cooking for 30 seconds until fragrant. Pour in the chicken broth and scrape up any browned bits from the bottom.
- Add the chopped sun-dried tomatoes and return the chicken to the pot. Lock the lid and set the valve to sealing. Pressure cook on high for 8 minutes.
- When the cook time is complete, do a quick pressure release by carefully switching the valve to venting. Remove the lid and transfer the chicken to a plate.
- Set the Instant Pot to saute mode. Pour in the heavy cream and stir in the parmesan cheese. Let the sauce simmer for 3 to 4 minutes, stirring frequently, until it thickens and becomes creamy.
- Add the fresh spinach to the sauce and stir until it wilts, about 1 to 2 minutes. Return the chicken to the pot and spoon the sauce over the top. Add red pepper flakes if using.
- Garnish with fresh basil and serve with pasta, rice, or crusty bread.
Nutrition
Serving: 1servingCalories: 455kcalCarbohydrates: 7gProtein: 45gFat: 27g
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