Go Back

Instant Pot Marry Me Chicken

A quick and delicious pressure cooker version of the famous "Marry Me Chicken" featuring tender chicken breasts in a rich, creamy sauce with sun-dried tomatoes, garlic, and parmesan cheese. Ready in just 30 minutes!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Cuisine: American
Calories: 447
Ingredients Method Notes

Ingredients
  

  • 2 pounds boneless, skinless chicken breasts
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 tablespoon Italian seasoning
For the sauce:
  • 3 cloves garlic, minced
  • 1 cup chicken broth
  • ½ cup sun-dried tomatoes in oil, drained and chopped
  • 1 teaspoon red pepper flakes (adjust to taste)
  • 1 cup heavy cream
  • ½ cup freshly grated parmesan cheese
  • Fresh basil leaves, chopped (for garnish)

Method
 

  1. Prep chicken: Pat chicken breasts dry with paper towels. Season both sides with salt, pepper, and Italian seasoning.
  2. Sear chicken: Set Instant Pot to SAUTÉ mode. Add olive oil. When hot, add chicken breasts and brown for 2-3 minutes per side. Work in batches if needed. Remove chicken and set aside.
  3. Create flavor base: With pot still on SAUTÉ mode, add minced garlic and cook for 30 seconds until fragrant. Pour in chicken broth, scraping all browned bits from bottom of pot. Add chopped sun-dried tomatoes and red pepper flakes.
  4. Pressure cook: Return seared chicken to pot. Close lid, set valve to SEALING, and cook on HIGH PRESSURE for 8 minutes. When cooking completes, allow 5-minute natural pressure release, then carefully release remaining pressure.
  5. Finish sauce: Remove chicken and set aside covered with foil. Switch to SAUTÉ mode, add heavy cream and bring to gentle simmer. Stir in parmesan cheese until melted and smooth. Let sauce simmer 2-3 minutes until slightly thickened.
  6. Serve: Return chicken to pot to warm through. Serve topped with sauce and garnished with fresh basil. Pair with pasta, crusty bread, or vegetables.

Notes

  • For thicker sauce, mix 1 tablespoon cornstarch with 1 tablespoon water and stir into simmering sauce.
  • Boneless chicken thighs can be substituted with same cooking time.
  • Store leftovers refrigerated up to 3 days.