The Original Marry Me Chicken in Your Pressure Cooker
This creamy and tangy pressure cooker chicken recipe is packed with sun-dried tomatoes, garlic, and fresh herbs for a deliciously rich meal that cooks up tender and juicy in just 35 minutes.
Ingredients
Ingredients
- 3 tablespoons extra-virgin olive oil divide for sear and sauce flavor
- 4 boneless, skinless chicken breasts kinda even for cook time
- to taste kosher salt basic power player
- to taste freshly ground black pepper basic power player
- 2 cloves garlic finely chopped
- 1 tablespoon fresh thyme leaves herb flavor backbone
- 1 teaspoon crushed red pepper flakes adds heat
- ¾ cup low-sodium chicken broth adds moisture and depth
- ½ cup sun-dried tomatoes finely chopped, sweet and tangy
- ½ cup heavy cream for rich and creamy sauce
- ¼ cup grated Parmesan to melt over chicken
- to taste fresh basil torn for garnish
Instructions
Instructions
- Heat 2 tablespoons of olive oil in your pressure cooker on the sauté setting. You want that skillet hot but not smoking.
- Season your chicken breasts with salt and pepper on both sides. Toss those into the hot oil and sear 'em until golden brown and mostly cooked through, about 5 to 7 minutes per side. You want that nice crust.
- Remove the chicken and set it aside. Add the last tablespoon of olive oil to the cooker and stir in the chopped garlic, thyme, and crushed red pepper flakes. Cook this just till the garlics fragrant, about 1 minute tops.
- Pour in the chicken broth, stir in the sun-dried tomatoes and the heavy cream. Bring this sauce to a simmer, letting it cook till it slightly thickens, about 5 minutes. Your kitchens gonna smell amazing by now.
- Return the chicken breasts to the cooker, spoon that sauce all over them. Close the lid, make sure the valve is set to pressure, and let it build up steam. Cook under high pressure for about 5 minutes. Then do a natural release for 5 more minutes so it stays juicy.
- Open the pressure cooker, sprinkle the grated Parmesan over the chicken to melt with the heat, then garnish with fresh torn basil. Serve it immediately for that perfect creamy, tangy dinner thats gonna wow you.
- Use pre-chopped garlic and sun-dried tomatoes if youre in a rush, it cuts prep way down.
- Season the chicken the night before. It sits in the fridge absorbing those simple flavors.
- While the chickens searing, chop other ingredients so youre not standing around.
- If you dont wanna wait for natural release, do a quick slow release to save 3-5 minutes but be careful not to lose the tenderness.
Notes
Serve immediately for best flavor. Store leftovers in an airtight container in the fridge or freeze for up to 3 months. Reheat gently to keep sauce creamy.