Ingredients:

  • 1.5 lbs boneless skinless chicken breasts
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried oregano
  • 3 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes in oil, drained and chopped
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup parmesan cheese, freshly grated
  • 1 tsp red pepper flakes
  • 2 tbsp fresh basil, chiffonade

Instructions:

  1. Set the Instant Pot to Sauté (High) and add olive oil. Season chicken with salt, pepper, and oregano, then sear for 3-5 minutes per side until deep golden brown. Remove chicken and set aside.
  2. Add minced garlic and sun-dried tomatoes to the pot and stir for 1 minute. Pour in chicken broth and scrape the bottom of the pot with a spatula to remove all browned bits.
  3. Return the chicken and any accumulated juices to the pot. Lock the lid and set to Pressure Cook (High) for 8 minutes. Perform a Quick Release once the cycle finishes.
  4. Switch the pot to Sauté (Low). Stir in the heavy cream, parmesan cheese, and red pepper flakes. Simmer gently for 2-3 minutes until the sauce thickens.
  5. Stir in the fresh basil just before serving.