Description
A comforting dish combining juicy chicken breasts, savory garlic, and creamy Parmesan cheese, perfect for busy weeknights.
Ingredients
- 1.5–2 lbs boneless, skinless chicken breasts (about 3-4 medium breasts)
- 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 and cut into cubes (optional)
- 3/4 cup grated Parmesan cheese
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry, optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Pat the chicken breasts dry with paper towels and season both sides generously with salt, black pepper, Italian seasoning, and optional red pepper flakes.
- Select the ‘Sauté’ function on your Instant Pot, adjusting it to ‘Normal’ or ‘Medium-High’ heat. Allow the pot to heat up until it indicates ‘Hot’.
- Add olive oil and butter to the pot. Once melted and shimmering, carefully place the chicken breasts in the pot.
- Sear for 2-3 minutes per side until lightly golden brown. Remove the chicken from the pot and set aside.
- Add minced garlic to the pot and sauté for 30-60 seconds, stirring constantly.
- Pour the chicken broth into the pot, scraping up any browned bits.
- Return the seared chicken breasts to the pot and secure the lid, ensuring the steam release valve is set to ‘Sealing’. Select the ‘Pressure Cook’ function.
- For medium-sized breasts, cook on High Pressure for 10 minutes; for thicker breasts, cook for 12 minutes.
- After cooking, let the pressure release naturally for 10 minutes, then switch to ‘Venting’ for any remaining pressure.
- Remove the chicken and check that it reached an internal temperature of at least 165°F (74°C). Tent it with foil to keep warm.
- Select the ‘Sauté’ function again; set it to ‘Low’ or ‘Normal’. If using cream cheese, add it to the pot and whisk until melted.
- Slowly pour in the heavy cream while whisking, bringing the sauce to a gentle simmer.
- Gradually add grated Parmesan cheese, whisking until fully melted and smooth.
- If a thicker sauce is desired, mix in the cornstarch slurry and stir until the sauce thickens to your preference.
- Return the cooked chicken to the pot or slice/cube it and stir back into the sauce, then stir in chopped fresh parsley.
- Plate the Instant Pot Garlic Parmesan Chicken and spoon extra sauce over the top.
Notes
Use freshly grated Parmesan for the best flavor and texture. Consider marinating the chicken beforehand for more depth of flavor.