Description
A creamy garlic Parmesan chicken dish made effortlessly in the Instant Pot, perfect for a quick family dinner.
Ingredients
- 1.5 – 2 lbs Boneless, Skinless Chicken Breasts (3-4 medium pieces)
- 1 Tablespoon Olive Oil
- 1 Tablespoon Unsalted Butter
- 8-10 Cloves Garlic, minced
- 1 teaspoon Salt (adjust to taste)
- 1/2 teaspoon Black Pepper, freshly ground
- 1 teaspoon Italian Seasoning
- 1/4 teaspoon Red Pepper Flakes (optional)
- 1 cup Low-Sodium Chicken Broth
- 1/2 cup Heavy Cream
- 4 oz Cream Cheese, softened (optional)
- 3/4 cup Grated Parmesan Cheese (freshly grated works best)
- 1 Tablespoon Cornstarch mixed with 2 Tablespoons Cold Water (optional slurry)
- 2 Tablespoons Fresh Parsley, chopped (for garnish)
Instructions
- Pat the chicken breasts dry and season with salt, black pepper, Italian seasoning, and red pepper flakes if desired.
- Set the Instant Pot to ‘Sauté’ and heat olive oil and butter until shimmering. Add chicken and sear for 2-3 minutes on each side until golden brown, doing this in batches if necessary.
- Remove the chicken and add minced garlic to the pot, sautéing for 30-60 seconds until fragrant.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pot.
- Return the chicken to the pot, nestling it in the broth. Secure the lid and set the steam release valve to ‘Sealing.’
- Select ‘Pressure Cook’ and cook for 10-12 minutes depending on the thickness of the chicken.
- Allow a natural release for 10 minutes before carefully switching to ‘Venting’ for any remaining pressure.
- Remove the chicken and set aside. Set the Instant Pot back to ‘Sauté,’ adding cream cheese if using, whisking until smooth.
- Gradually add heavy cream and bring to a gentle simmer, stirring in grated Parmesan until melted. If desired, add the cornstarch slurry to thicken the sauce.
- Return the chicken to the pot and spoon sauce over it, garnishing with fresh parsley before serving.
Notes
To achieve the best flavor, do not rush the searing process. Adjust seasonings to fit your preference, and ensure chicken reaches an internal temperature of 165°F (74°C).
