Instant Pot Creamy Chicken
This Instant Pot Creamy Chicken recipe is hands off and easy to whip up any night of the week for a tender, hearty dinner!
Servings 6 servings
Calories 399kcal
Equipment
Ingredients
- 1.5 lbs chicken breast, boneless skinless
- 1 tsp pink Himalayan salt
- 1/2 tsp black pepper
- 1/4 cup butter
- 1 cup chicken broth
- 2 tsp Italian seasoning
- 8 oz cream cheese
- 1/2 cup heavy whipping cream
Instructions
- Press Saute on Instant Pot and melt butter. Season chicken with salt and pepper, then place in pot and sear for 3-4 minutes on both sides.
- Press, Cancel, then add the remaining ingredients to the pot.
- Lock lid in place and make sure valve is set to “sealing.” Cook on Manual High for 5 minutes. Allow pressure to release naturally for 10 minutes and then release remaining pressure by moving the valve to “venting.”
- Press Cancel, then Saute. Remove lid and transfer chicken to a cutting board.
- Stir the creamy base and then taste, and season as desired. Add the chicken back to the pot and allow it to warm in the sauce. Serve chicken and cream sauce over zoodles, cauliflower rice or on its own.
- Best stored in an air tight container in the fridge up to 7 days.
Video
Notes
Net Carbs: 2g
Yields: 6 Servings
Nutrition
Calories: 399kcal | Carbohydrates: 3g | Protein: 27g | Fat: 31g | Fiber: 1g