Marry Me Chicken in an Instant Pot

Ingredients (~6 servings)

• 6 boneless, skinless chicken breasts
• Salt & black pepper
• 2 Tbsp olive oil
• 1 Tbsp butter
• 3 cloves garlic, finely chopped
• 1 1/2 Tbsp tomato paste
• 1 Tbsp flour
• 3/4 cup dry white wine
• 1 1/2 Tbsp fresh thyme leaves
• 1/4 tsp dried chili flakes (optional)
• 3/4 cup chicken stock
• 3/4 cup sun-dried tomatoes in oil, chopped
• 1 cup heavy cream
• 15 large basil leaves, cut into ribbons

Season and Brown the Chicken

Season both sides of the chicken breasts with salt and pepper.

Add the olive oil to your Instant Pot and set to Sauté mode.

Once the oil is hot, brown the chicken breasts in batches – probably 2 at a time so you don’t crowd the pot. You want golden brown on both sides, which takes ~3-4 minutes per side.

Remove the browned chicken to a plate and set aside.

Build the Sauce Base

Add butter and garlic to the same pot and cook for ~30 seconds until fragrant.

Stir in the tomato paste and cook for another 30 seconds, then add the flour and stir to combine.

The mixture will start sticking to the bottom – this is where you deglaze with the white wine. Scrape up all those browned bits as the wine reduces by about half.

Add the thyme, chili flakes, sun-dried tomatoes, and chicken stock. Give everything a good stir.

Pressure Cook the Chicken

Nestle the browned chicken breasts back into the sauce and close the Instant Pot lid.

Set to pressure cook on HIGH for 2 minutes.

When done, allow 5 minutes of natural release, then manually release any remaining pressure.

Remove the chicken breasts with a slotted spoon and set aside on a clean plate.

Finish the Sauce and Serve

Set the Instant Pot back to Sauté mode and add the cream.

Let it simmer for ~3-4 minutes until the sauce thickens slightly. Don’t let it boil hard or the cream might break.

Right at the end, stir in the basil ribbons.

Add the chicken back to the sauce to heat through, then serve immediately over rice, pasta, or mashed potatoes.

Marry Me Chicken in an Instant Pot

This is basically chicken in a creamy sun-dried tomato sauce that cooks ridiculously fast in a pressure cooker. The name comes from how good it supposedly is – though I think it’s just solid comfort food that’s ready in under an hour.

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Resting Time: 5 minutes minutes

Total Time: 30 minutes minutes

Ingredients

Ingredients (~6 servings)

• 6 boneless skinless chicken breasts
• Salt & black pepper
• 2 Tbsp olive oil
• 1 Tbsp butter
• 3 cloves garlic finely chopped
• 1 1/2 Tbsp tomato paste
• 1 Tbsp flour
• 3/4 cup dry white wine
• 1 1/2 Tbsp fresh thyme leaves
• 1/4 tsp dried chili flakes optional
• 3/4 cup chicken stock
• 3/4 cup sun-dried tomatoes in oil chopped
• 1 cup heavy cream
• 15 large basil leaves cut into ribbons

Instructions

• Season chicken breasts with salt and pepper on both sides.
• Heat olive oil in Instant Pot on Sauté mode and brown chicken in batches, 3-4 minutes per side until golden. Remove to a plate.
• Add butter and garlic to pot and cook 30 seconds until fragrant.
• Stir in tomato paste and cook 30 seconds, then add flour and stir to combine.
• Deglaze with white wine, scraping up browned bits as wine reduces by half.
• Add thyme, chili flakes, sun-dried tomatoes, and chicken stock. Stir well.
• Return chicken to pot and close lid. Pressure cook on high for 2 minutes.
• Allow 5 minutes natural release, then manually release remaining pressure.
• Remove chicken with slotted spoon and set aside.
• Set Instant Pot to Sauté and add cream. Simmer 3-4 minutes until sauce thickens slightly.
• Stir in basil ribbons.
• Return chicken to sauce to heat through and serve over rice, pasta, or mashed potatoes.