Ingredients
– 1 tablespoon sun dried tomato oil from the jar (can substitute with olive oil)
– 3 tablespoons butter
– 2 pounds skinless, boneless chicken breasts (can substitute with skinless, boneless chicken thighs; adjust cooking time accordingly)
– 1 teaspoon salt, divided
– ¼ teaspoon ground black pepper
– 5 cloves garlic, minced
– ½ cup chicken stock (homemade preferred)
– 1 teaspoon Italian seasoning
– ¼ teaspoon chili flakes (optional)
– ½ cup chopped sundried tomatoes
– 1 cup heavy cream (can substitute with half and half for a thinner sauce)
– ½ cup freshly grated Parmesan cheese
– 2 cups baby spinach leaves (can substitute with chopped big leaf spinach)
Instructions
1-Cook the chicken on the first side for 2-3 minutes until golden, then flip and cook for 2 more minutes.
2-Add the 5 cloves of minced garlic and cook for 30 seconds until fragrant.
3-Pour in the ½ cup of chicken stock and deglaze the pot by scraping the bottom to prevent burning and enhance flavor.
4-Stir in 1 teaspoon of Italian seasoning, additional salt and pepper if needed, and ¼ teaspoon of chili flakes if you like a bit of heat.
5-Secure the lid, set the vent to SEALING, and select PRESSURE COOK mode for 5 minutes on high pressure. Note that it takes about 6-7 minutes for the pot to build pressure.
6-Once cooking finishes, quickly release the steam and carefully remove the lid. Take out the chicken and set it aside on a plate.
7-Switch back to SAUTE mode, then mix in 1 cup of heavy cream and ½ cup of freshly grated Parmesan cheese.
8-Add the ½ cup of chopped sundried tomatoes and 2 cups of baby spinach leaves. Turn off SAUTE mode and let the spinach wilt naturally.
9-Finally, return the chicken to the pot and spoon the creamy sauce over it before serving over pasta or rice with extra grated Parmesan.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🛢️ Use sun dried tomato oil from the jar for extra depth of flavor; substitute olive oil if needed.
🍄 Add sliced mushrooms after garlic for additional texture and flavor.
⏳ Adjust cooking time for bone-in chicken thighs to 8 minutes, boneless skinless remain 5 minutes.
- Prep Time: 5 minutes
- Pressure cooker warm-up time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Pressure cooking
- Cuisine: Italian-inspired
Nutrition
- Calories: 436
- Sugar: 4 grams
- Sodium: 829 milligrams
- Fat: 27 grams
- Saturated Fat: 15 grams
- Carbohydrates: 9 grams
- Fiber: 2 grams
- Protein: 38 grams
- Cholesterol: 172 milligrams