Description
A rich and creamy dish featuring tender chicken, vibrant spinach, and sun-dried tomatoes, perfect for busy weeknights.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1/2 cup sun-dried tomatoes (oil-packed or dry-packed, drained if oil-packed)
- 1 cup chicken broth
- 3/4 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 3 cups fresh spinach
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
Instructions
- Set your Instant Pot to sauté mode and warm the olive oil. Add the minced garlic and stir constantly until fragrant. Then add the sun-dried tomatoes and cook briefly until softened.
- Place the chicken breasts into the pot and pour the chicken broth around them.
- Seal the Instant Pot lid and set to manual high pressure for 10 minutes. Once done, allow a natural pressure release.
- Open the lid and switch the Instant Pot back to sauté mode. Stir in the heavy cream, grated Parmesan, fresh spinach, and Italian seasoning. Cook until the spinach wilts and the sauce thickens.
- Taste and adjust seasoning with salt and pepper as needed. Serve immediately, garnished if desired.
Notes
For best results, ensure chicken breasts are even in size for even cooking. Adjust the amount of sun-dried tomatoes and consider adding more veggies if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Italian