Instant Pot Sun-dried Creamy Tomato Chicken

Instant Pot Sun-dried Creamy Tomato Chicken

Instant Pot Sun-dried Creamy Tomato Chicken

Easy, healthy, and creamy chicken for dinner? Ready in 30 minutes! Instant Cream Pot Sun-dried Tomato Chicken makes all of your dinner dreams come true. This shredded chicken recipe is nutritious and delicious, but there’s also no need for an Instant Pot! Low carb and Keto friendly too.

As a nutritionist, I’m always looking for ways to incorporate healthy dinner recipes into our rotation that my kids are so excited about. My choice seems to be the Instant Pot Shredded Chicken recipe. They are versatile and perfect for meal prep! The shredded chicken recipe also makes for great leftovers. I like to use my Instant Pot as a hands-off tool for busy weekday dinners.

This Creamy Sun Dried Tomato Shredded Chicken recipe is no exception. You’ll love this creamy sauce with a white wine and cream base, along with parmesan cheese and spinach. This instant chicken pot recipe is absolutely amazing over pasta, rice or cauliflower rice for a low-carb option!

How to make Creamy Sun-dried Tomato Chicken in an Instant Pot

Here are the ingredients we will need for this easy recipe:

  • Chicken breast or thighs
  • Italian seasoning
  • Butter
  • Garlic cloves
  • Chicken broth or white wine
  • Arrowroot starch (can use xanthan gum for the Keto option)
  • Marinated sun dried tomatoes
  • Heavy cream
  • Freshly grated parmesan cheese
  • Baby spinach leaves

Start by selecting the stir-fry function on the Instant Pot. Season the chicken with sea salt and Italian seasoning. Melt the butter, then sauté the chicken for a few minutes, turn it over, then add the garlic.

Pour the wine into the bottom of the pot to burn. This will also help prevent signal burn out! Secure the lid and cook on high pressure for 8 minutes. Use quick release. Remove the chicken and shred with a fork.

Choose stir fry again. Mix the cornstarch with the heavy cream, and pour it into a saucepan. Stir in parmesan cheese, sun-dried tomatoes and spinach. Add the chicken back in and keep stirring until it thickens!

Serve and Store

Serve over pasta, rice or cauliflower rice. You can add extra parmesan cheese and even fresh basil! For a full meal, I like to serve it with my house salad.

This recipe keeps well in the fridge for up to 1 week and makes great leftovers.

Can this be made in a Slow Cooker?

Very! You can sauté the chicken on the stove before placing it in the slow cooker, but this step is not necessary. Add the wine, chicken and sun-dried tomatoes to the slow cooker and cook over low heat for 6 hours. Shred the chicken and mix the arrowroot flour with the cream. Pour into the slow cooker with the spinach. Let slow cook for another 30 minutes to 1 hour more. Then stir in the parmesan cheese and serve!

Another Instant Pot recipe you’ll love!

Instant Pot Sun-dried Creamy Tomato Chicken

Instant Pot Creamy Sun-dried Tomato Chicken comes together in less than 30 minutes! A delicious creamy white wine parmesan dip goes especially well with the sun-dried tomatoes. Hands up for the perfect weekday dinner!

prep time 10 minute

cooking time 20 minute

Portion 4

Ingredients

  • 2
    pound
    chicken breast or thigh
    boneless, skinless
  • 1/2
    tsp
    sea ​​salt
  • 1
    tsp
    Italian seasoning
  • 3
    tbsp
    butter
    (or oil)
  • 3
    clove
    garlic,
    chopped
  • 2/3
    cup
    dry white wine or chicken stock
  • 2
    tbsp
    arrowroot starch
  • 1/2
    cup
    diced sun-dried tomatoes in the marinade
  • 1
    cup
    heavy cream
  • 2/3
    cup
    fresh grated parmesan

Instructions

  1. Select the sauté function on the instant pot. Season your chicken with salt and Italian seasoning. Place butter on IP and sauté for 2-3 minutes per side. Stir in the chopped garlic for the last minute. Select cancel.

  2. Pour wine into the bottom of the Instant Pot and deglaze. Be sure to scrape the bottom of the pan to prevent the signal from burning.

  3. Secure the lid and cook on high pressure for 8 minutes. Use quick release.

  4. Raise the chicken. You can shred it with a fork or crush it with a fork.

  5. Select the sauté function to keep the mixture hot. Mix arrowroot flour with heavy cream, then pour into the Instant Pot. Add parmesan cheese, sun-dried tomatoes and spinach. Heat until parmesan melts, spinach wilts and sauce thickens slightly. Put the chicken back in.

  6. Season with salt and pepper to taste. Serve over rice, cauliflower rice or pasta. Add additional parmesan cheese and optional fresh basil.