Instant Pot Creamy Tomato Chicken Recipes
INSTANT POT CREAMY TOMATO CHICKEN
Yield 4
Number Of Ingredients 17
Steps:
- In a small bowl, mix together the 4 seasonings for chicken. Add chicken breasts to seasoning and toss until all chicken is coated.
- Turn on the Instant Pot to SAUTE.
- Once the pot is hot enough, add 1 teaspoon butter and oil.
- Place the seasoned chicken in the Instant Pot and let it brown for 2 minutes. Flip the chicken and let it brown for another 2 minutes. Remove the chicken and keep aside.
- Add rest of the butter to the pot, followed by chopped onion and garlic. Saute onion and garlic for about 1-2 minutes, until it has softened and not smelling raw anymore.
- De-glaze the pan with vinegar. Scrape the bottom of the pot well to release any stuck brown bits (and to prevent getting the BURN notification).
- Add tomato sauce, Italian seasoning, paprika, salt and pepper to the pot. Stir well.
- Place the browned chicken in a single layer in the Instant Pot. Cover the pot with the lid. Cancel SAUTE mode and switch to MANUAL mode. Cook on high (full pressure) for 5 mins.
- Let the pressure do a NATURAL RELEASE for 10 minutes. Then do a quick release for any remaining pressure.
- Switch back to SAUTE mode. Stir in the cream and mix everything well to coat the chicken with the sauce.
- Once the sauce looks creamy and chicken is coated well, turn off the pot.
- Serve the chicken topped with the creamy tomato sauce. Serve over your favorite pasta.
Nutrition Facts : Servingsize 1 serving, Calories 1924 kcal, Fat 122 g, SaturatedFat 52 g, Cholesterol 591 mg, Sodium 4033 mg, Carbohydrate 47 g, Sugar 28 g, Protein 154 mg
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- Turn your Instant Pot to the saute setting. When the display says HOT add in the butter and swirl it around until it is melted. Add in the onion and saute for about 4 minutes. Add in the garlic and saute for 20 seconds. Then add in the chicken broth and deglaze the pot. Turn off the saute setting.
- Nestle the chicken into the bottom of the pot. Sprinkle the kosher salt, pepper and basil over the top of the chicken. Dump the tomatoes on top of the chicken.
- Cover the Instant Pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 13 minutes for fresh chicken or 15 minutes for frozen chicken. When the time is up let the pot release the pressure naturally for 10 minutes and then move the valve to venting. Remove the lid.
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- Assemble- In the stainless steel insert of your Instant Pot, add the stock, sun dried tomatoes, basil, oregano, red pepper flakes, and garlic. Stir until combined, then add chicken breasts. Turn to coat in the sauce.
- Cook- Place the lid on your Instant Pot and set the steam release handle to the 'sealing' position. Pressure cook on high pressure for 8 minutes. When the Instant Pot completes its cycle, perform a quick pressure release: carefully transition the steam release handle to the 'venting' position.
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