Ingredients
Scale
- Chicken: 1.5 – 2 lbs Boneless, Skinless Chicken Breasts (about 3-4 medium breasts)
- Fat for Searing: 1 Tablespoon Olive Oil + 1 Tablespoon Unsalted Butter
- Aromatics: 8-10 Cloves Garlic, minced (Don’t be shy with the garlic!)
- Seasoning:
- 1 teaspoon Salt (adjust to taste)
- 1/2 teaspoon Black Pepper, freshly ground
- 1 teaspoon Italian Seasoning (or a mix of dried oregano, basil, thyme)
- 1/4 teaspoon Red Pepper Flakes (optional, for a tiny kick)
- Liquid: 1 cup Low-Sodium Chicken Broth (essential for pressure cooking and flavor)
- Creamy Base:
- 1/2 cup Heavy Cream (at room temperature, if possible)
- 4 oz Cream Cheese, softened and cut into cubes (optional, but adds extra creaminess and tang)
- Cheese: 3/4 cup Grated Parmesan Cheese (use freshly grated for best melting and flavor)
- Thickener (Optional): 1 Tablespoon Cornstarch mixed with 2 Tablespoons Cold Water (slurry)
- Garnish: 2 Tablespoons Fresh Parsley, chopped
Instructions
- Prepare the Chicken: Pat the chicken breasts dry with paper towels (this helps with searing). If the breasts are very thick (over 1.5 inches), you can slice them horizontally into thinner cutlets or pound them slightly to ensure even cooking. Season both sides generously with salt, black pepper, Italian seasoning, and optional red pepper flakes.
- Sauté Mode – Sear Chicken: Select the “Sauté” function on your Instant Pot and set it to “Normal” or “Medium-High” heat. Allow the pot to heat up – it usually indicates “Hot” when ready. Add the olive oil and butter. Once the butter is melted and shimmering, carefully place the seasoned chicken breasts in the hot inner pot. Sear for 2-3 minutes per side, just until lightly golden brown. You may need to do this in batches to avoid overcrowding the pot. The goal isn’t to cook the chicken through, but to develop flavor. Remove the seared chicken and set it aside on a plate.
- Sauté Aromatics: Add the minced garlic to the pot. Sauté for about 30-60 seconds, stirring constantly, until fragrant. Be very careful not to burn the garlic, as it will become bitter. If the pot seems too hot, turn off the Sauté function momentarily.
- Deglaze the Pot: Pour the chicken broth into the pot. Use a wooden spoon or spatula to scrape up any browned bits (fond) stuck to the bottom of the pot. This step is crucial for flavor and helps prevent the dreaded “BURN” notice on the Instant Pot. Ensure the bottom is completely clean. Turn off the “Sauté” function.
- Arrange for Pressure Cooking: Return the seared chicken breasts to the Instant Pot, nestling them into the broth. If you have any accumulated juices on the plate where the chicken rested, pour those in too – that’s pure flavor!
- Pressure Cook: Secure the lid onto the Instant Pot, ensuring the steam release valve is set to the “Sealing” position. Select the “Pressure Cook” or “Manual” function (depending on your model) and set the timer.
- For thinner cutlets or cubed chicken: Cook on High Pressure for 8 minutes.
- For medium-sized whole breasts: Cook on High Pressure for 10 minutes.
- For thicker whole breasts: Cook on High Pressure for 12 minutes.
- Natural Pressure Release (NPR): Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes. This helps keep the chicken tender and juicy. After 10 minutes of natural release, carefully move the steam release valve to the “Venting” position to release any remaining pressure (Quick Release – QR). Be cautious of the hot steam.
- Check Chicken & Remove: Once the pin drops, carefully open the lid. Use tongs to remove the chicken breasts from the pot and place them on a clean plate or cutting board. Check the internal temperature with a meat thermometer; it should register at least 165°F (74°C). Let the chicken rest while you finish the sauce. You can tent it loosely with foil to keep warm.
- Create the Creamy Sauce: Select the “Sauté” function again, setting it to “Low” or “Normal”. If using cream cheese, add the softened cubes to the hot broth in the pot and whisk until melted and smooth.
- Add Cream and Parmesan: Slowly pour in the heavy cream, whisking continuously. Bring the sauce to a gentle simmer (do not bring to a rolling boil). Gradually stir in the grated Parmesan cheese, whisking until the cheese is fully melted and the sauce is smooth and creamy. Taste the sauce and adjust seasoning if necessary (more salt, pepper?).
- Thicken Sauce (Optional): If you prefer a thicker sauce, prepare the cornstarch slurry by whisking the cornstarch and cold water together until smooth. Pour the slurry into the simmering sauce while whisking constantly. Let it simmer for 1-2 minutes until the sauce has thickened to your desired consistency. Turn off the “Sauté” function.
- Combine and Serve: You can either return the whole chicken breasts to the pot and spoon the sauce over them, or slice/cube the chicken and stir it back into the sauce to coat evenly. Stir in the chopped fresh parsley.
- Serve Immediately: Plate the Instant Pot Garlic Parmesan Chicken and spoon extra sauce over the top. Enjoy!
Nutrition
- Serving Size: One Normal Portion
- Calories: 450-600