Instant Pot Garlic Parmesan Chicken (Print Version)

Tender chicken breasts cooked in a rich, creamy garlic-parmesan sauce - ready in minutes using your pressure cooker.

# Ingredients:

→ Chicken

01 - 1.5–2 lbs Boneless, Skinless Chicken Breasts (about 3-4 medium breasts)

→ Fat for Searing

02 - 1 tablespoon Olive Oil
03 - 1 tablespoon Unsalted Butter

→ Aromatics

04 - 8-10 cloves Garlic, minced

→ Seasoning

05 - 1 teaspoon Salt
06 - 1/2 teaspoon Black Pepper, freshly ground
07 - 1 teaspoon Italian Seasoning (or a mix of dried oregano, basil, and thyme)
08 - 1/4 teaspoon Red Pepper Flakes (optional)

→ Liquid

09 - 1 cup Low-Sodium Chicken Broth

→ Creamy Base

10 - 1/2 cup Heavy Cream, at room temperature
11 - 4 oz Cream Cheese, softened and cut into cubes (optional)

→ Cheese

12 - 3/4 cup Grated Parmesan Cheese

→ Thickener (Optional)

13 - 1 tablespoon Cornstarch mixed with 2 tablespoons Cold Water (slurry)

→ Garnish

14 - 2 tablespoons Fresh Parsley, chopped

# Steps to Follow:

01 - Pat the chicken breasts dry with paper towels. If thick, slice into thinner cutlets or pound slightly. Season both sides generously with salt, black pepper, Italian seasoning, and optional red pepper flakes.
02 - Select the 'Sauté' function on the Instant Pot. Allow the pot to heat up, then add olive oil and butter. Once hot, sear the seasoned chicken for 2-3 minutes per side until golden brown. Remove chicken and set aside.
03 - Add minced garlic to the pot and sauté for 30-60 seconds until fragrant. Avoid burning the garlic. Turn off 'Sauté' if the pot gets too hot.
04 - Pour chicken broth into the pot. Scrape up browned bits from the bottom with a wooden spoon to prevent burning. Turn off the 'Sauté' function.
05 - Place the seared chicken back into the pot, nestling it into the broth. Add any accumulated chicken juices for extra flavor.
06 - Secure the lid and set the steam release valve to 'Sealing.' For thinner cutlets or cubed chicken, pressure cook on High for 8 minutes. For medium breasts, cook for 10 minutes. For thick breasts, cook for 12 minutes.
07 - After cooking, let the pressure naturally release for 10 minutes. Then carefully move the steam release valve to 'Venting.' Remove chicken and check internal temperature (165°F). Let rest while preparing sauce.
08 - Select 'Sauté' on Low. Add cream cheese to the hot broth and whisk until melted. Slowly pour in heavy cream, whisking continuously. Add Parmesan cheese and stir until smooth. Adjust seasoning if needed.
09 - If thicker sauce is desired, mix cornstarch and cold water. Pour slurry into the simmering sauce, whisking constantly. Simmer for 1-2 minutes until thickened. Turn off 'Sauté.'
10 - Return chicken to the pot and coat with sauce, or slice chicken and stir into the sauce. Garnish with fresh parsley. Plate and serve immediately.

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