Instant Pot Marry Me Chicken: Tender Chicken in Sun-Dried Tomato Cream Sauce

By Ava MitchellSep 25, 2026

Instant Pot Marry Me Chicken combines tender boneless chicken breasts or thighs cooked under pressure with sun-dried tomatoes, garlic, and a rich cream sauce. This dish is perfect for a weeknight dinner, delivering enhanced flavors in just 28 minutes. Finished off with fresh basil and a sprinkle of Parmesan, it promises a satisfying meal that will impress at the dinner table.

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4 servings

Instructions

Pat the chicken completely dry and season both sides with salt, pepper, garlic powder, and Italian seasoning.

Set the Instant Pot to Sauté on high. Add sun-dried tomato oil and heat until shimmering.

Sear chicken no more than two breasts at a time for 3 minutes per side, then remove to a plate.

Add minced garlic to the pot and stir constantly for 60 seconds until pale gold.

Stir in the double-concentrated tomato paste and cook for 90 seconds until the color shifts to dark brick red.

Add the sun-dried tomatoes and stir for 30 seconds.

Pour in the chicken stock and scrape any browned bits from the pot bottom.

Nestle the chicken into the pot in a single layer, seal the lid, and set to Pressure Cook on high for 8 minutes.

After cooking, allow 5 minutes of natural release, then switch to venting for quick release.

Check the chicken's internal temperature; if not at least 165°F, reseal and cook 2 more minutes.

Remove chicken to a plate and set the Instant Pot to Sauté on medium.

Pour in heavy cream and simmer gently for 3 to 4 minutes until the sauce thickens slightly.

Add Parmesan in three stages, stirring each time until fully combined.

Return the chicken to the pot, spoon sauce over each piece, and sprinkle with torn basil.

Serve immediately.

Instant Pot Marry Me Chicken: Tender Chicken in Sun-Dried Tomato Cream Sauce

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Dinner Chicken One Pot

Instant Pot Marry Me Chicken: Tender Chicken in Sun-Dried Tomato Cream Sauce

Name: Instant Pot Marry Me Chicken: Tender Chicken in Sun-Dried Tomato Cream Sauce
Yield: 4 servings
Ingredients: 4 pieces boneless skinless chicken breasts ((~6 oz / 170g each)); 0.5 tsp fine sea salt; 0.25 tsp freshly ground black pepper; 0.5 tsp garlic powder; 0.5 tsp Italian seasoning; 2 tbsp oil from the sun-dried tomato jar; 4 cloves fresh garlic (minced); 1 tbsp double-concentrated tomato paste; 0.33 cup sun-dried tomatoes (in oil, drained and chopped); 0.75 cup low-sodium chicken stock; 1 cup heavy cream (minimum 36% fat); 0.5 cup freshly grated Parmesan (from a block); 0.25 cup fresh basil leaves (torn)

By Ava MitchellSep 25, 2026

0(0)

4 servings

Ingredients

Servings4

•4 pieces boneless skinless chicken breasts ((~6 oz / 170g each))
•0.5 tsp fine sea salt
•0.25 tsp freshly ground black pepper
•0.5 tsp garlic powder
•0.5 tsp Italian seasoning
•2 tbsp oil from the sun-dried tomato jar
•4 cloves fresh garlic (minced)
•1 tbsp double-concentrated tomato paste
•0.33 cup sun-dried tomatoes (in oil, drained and chopped)
•0.75 cup low-sodium chicken stock
•1 cup heavy cream (minimum 36% fat)
•0.5 cup freshly grated Parmesan (from a block)
•0.25 cup fresh basil leaves (torn)

Instructions

1
Pat the chicken completely dry and season both sides with salt, pepper, garlic powder, and Italian seasoning.
2
Set the Instant Pot to Sauté on high. Add sun-dried tomato oil and heat until shimmering.
3
Sear chicken no more than two breasts at a time for 3 minutes per side, then remove to a plate.
4
Add minced garlic to the pot and stir constantly for 60 seconds until pale gold.
5
Stir in the double-concentrated tomato paste and cook for 90 seconds until the color shifts to dark brick red.
6
Add the sun-dried tomatoes and stir for 30 seconds.
7
Pour in the chicken stock and scrape any browned bits from the pot bottom.
8
Nestle the chicken into the pot in a single layer, seal the lid, and set to Pressure Cook on high for 8 minutes.
9
After cooking, allow 5 minutes of natural release, then switch to venting for quick release.
10
Check the chicken's internal temperature; if not at least 165°F, reseal and cook 2 more minutes.
11
Remove chicken to a plate and set the Instant Pot to Sauté on medium.
12
Pour in heavy cream and simmer gently for 3 to 4 minutes until the sauce thickens slightly.
13
Add Parmesan in three stages, stirring each time until fully combined.
14
Return the chicken to the pot, spoon sauce over each piece, and sprinkle with torn basil.
15
Serve immediately.