Creamy Italian Instant Pot Chicken Breasts

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These Creamy Italian Instant Pot Chicken Breasts are so moist and flavourful! They cook in just minutes and are coated in a creamy sauce of Italian herbs, chicken broth, cream, and roasted red peppers. Perfect over pasta, rice or potatoes! 

Course Main Course

Cuisine American

Prep Time 10 minutes

Cook Time 8 minutes

Total Time 18 minutes

Servings 4 servings

Calories 238 kcal

Author Ashley Fehr

Ingredients

• 4 boneless skinless chicken breasts
• 1 cup low sodium chicken broth
• 1 teaspoon minced garlic
• 1 teaspoon Italian seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/3 cup heavy cream (see notes above)
• 1/3 cup roasted red peppers
• 1 1/2 tablespoons corn starch
• 1 tablespoon basil pesto

Instructions

1. Place chicken breasts in the bottom of the Instant Pot. Add broth and sprinkle with garlic, Italian seasoning, salt and pepper.
2. Place lid on the Instant Pot and turn valve to sealing. Select Manual, high pressure (the default), and set the timer to 8 minutes. The pressure cooker will take about 10 minutes to build pressure and begin counting down. 
3. Once the cook time is over, turn the Instant Pot off and let pressure release naturally for 5 minutes, then do a quick release and open the lid.
4.  Remove the chicken breasts and place on a cutting board or serving platter. Turn the Instant Pot to saute. (OPTIONAL: strain the broth if there is fat or unappetizing chunks left over)
5. Stir together cream, red peppers, corn starch and pesto and add to the pot. Whisk and cook for 3-4 minutes, until thickened. Add chicken back to the sauce or serve with the sauce over top if desired.

Nutrition Facts

Creamy Italian Instant Pot Chicken Breasts

Amount Per Serving

Calories 238 Calories from Fat 108

% Daily Value*

Total Fat 12g 18%

Saturated Fat 5g 25%

Cholesterol 99mg 33%

Sodium 497mg 21%

Potassium 500mg 14%

Total Carbohydrates 5g 2%

Protein 25g 50%

Vitamin A 9.2%

Vitamin C 8.7%

Calcium 3.7%

Iron 4.5%

* Percent Daily Values are based on a 2000 calorie diet.

Instant Pot smothered pork chops

Boneless pork chops can be a challenge. They are a great source of protein but often come out dry or bland. This Instant Pot recipe creates moist, tender chops in a short amount of time. And smothering them with creamy mushroom gravy is comfort food at its finest. These chops are wonderful served over mashed cauliflower with a green veggie for the ultimate comfort meal.

One important thing to note is this recipe does not require any additional liquid to be added to the Instant Pot base. The onions, mushrooms and pork release enough liquid to bring the pot up to pressure and seal the vent. The amount of liquid released during cooking is also plenty to make the gravy.

Yields 4 servings of Instant Pot Smothered Pork Chops

• 4 (6-ounce) boneless pork loin chops
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon black pepper
• 1 teaspoon salt
• ¼ teaspoon cayenne pepper
• 2 tablespoons coconut oil
• ½ medium onion, sliced
• 6 ounces sliced baby bella mushrooms
• 1 tablespoon butter
• ½ cup heavy whippingcream
• ¼ – ½ teaspoon xanthan gum
• 1 tablespoon chopped fresh parsley

1. Mix paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper together in a small bowl. Rinse the pork chops and pat dry. Sprinkle both sides of the pork chops with 1 tablespoon of the spice mixture, rubbing the seasoning into the meat. Reserve the remaining spices.

2. Heat the coconut oil in the bowl of the Instant Pot on the Saute setting. Brown the pork chops in the hot coconut oil, about 3 minutes per side.  Remove the pork chops to a plate and turn off the Instant Pot.

3. Add the sliced onions to pot base and then the mushrooms. Top with the browned pork chops. Add the lid to Instant Pot, making sure the vent is sealed. Cook on the Manual High setting for 25 minutes. Once cooked the pressure can be released naturally or manually. Remove the pot lid and place just the pork chops on a serving plate.

4. Press the Saute setting again and whisk the remaining spice mixture, butter, and heavy cream into the hot liquid.  Sprinkle ¼ teaspoon of xanthan gum into the liquid and whisk in immediately. Let the gravy simmer for 3-5 minutes until the butter is melted and the sauce starts to thicken. Turn off the Pot. Start with ¼ teaspoon of xanthan gum and add additional until the gravy thickens to your desired consistency. More may be needed depending on how much juice the meat and vegetables release during cooking. Also note the gravy will continue to thicken as it cools.

5. Top the pork chops with the onion and mushroom gravy. Sprinkle with parsley and serve.

This makes a total of 4 servings of Instant Pot Smothered Pork Chops. Each serving comes out to be 481.25 Calories, 32.61g Fats, 4.06g Net Carbs, and 39.59g Protein.

Baby Back Ribs

Instant Pot Baby Back Ribs
Prep Time
15 mins
Cook Time
32 mins
Total Time
47 mins

Who cares what the weather is doing out there. You can make smokey, tender, juicy, meaty Baby Back Ribs in your Instant Pot indoors, in any weather, in about an hour!

Course: Main Course
Cuisine: American
Author: Sandy Clifton - Simply Happy Foodie
Ingredients
For the Instant Pot
1 1/2 Cups Water or Apple Juice/Cider
2-3 Tbsp. Liquid Smoke goes right in the water
1/3 Cup Apple Cider Vinegar adds a nice hint of apple and tanginess. Add to the water.
For the Ribs
1-2 Racks Baby Back Ribs You can use other pork ribs, I get what's on sale.
1/2-1 Cup Dry Spice Rub Use your favorite, or make a batch of my Rib Spice Rub
1 Cup BBQ Sauce I like to use one with a smoky flavor.
Instructions
Prepare the Instant Pot
Put a trivet in the inner pot of your IP. Add the water or juice, liquid smoke, and ACV to the inner pot of your IP. Press the Sauté button to start warming up the water.
Prepare the Ribs
Lay out the rack of ribs, meaty side down, on a baking sheet. Remove the thin membrane (if it's still on there) by grasping it with your bare hands, or a paper towel and pulling down the length of the rack. It should come off pretty easily.
Sprinkle dry spice rub liberally over the ribs and gently rub it in. Flip the rack over and do the same to the other side.
Carefully roll the rack into a "C" shape and put it in the pot sideways (the meaty side will face the outside of the pot.
Put the lid on the IP and close it, turning the venting knob to the sealing position.
Press the Keep Warm/Cancel button to cancel the sauté mode. Press the Manual button and then the + or - button to choose 22 minutes.
The IP will take a few minutes to come to pressure, and will begin the cook time when pressure is reached. After cook time ends, and the unit beeps, just leave it alone as it will enter the NPR, or Natural Pressure Release phase. The display time will begin counting up.
Let it NPR for 10 minutes. Then use a wood spoon or something to carefully turn the knob to venting and release the rest of the pressure until the pin drops, indicating it is safe to open the lid.
Remove the rack of ribs using tongs, and place on a baking sheet.
OPTIONAL: Turn your oven to BROIL at 400 degrees and set the rack to about 8-10 inches from element. If it is hot in the kitchen I don't do this step, but on a cool day I don't mind the oven being on for a few minutes.
Pour your BBQ sauce on the hot ribs and use a brush or a spatula to cover them completely and generously.
Put the pan under the broiler for a few minutes, until the sauce gets bubbly. Be careful not to leave them in there too long as they might dry out. No one wants dry ribs! Enjoy!