Instant Pot Italian Chicken
When you need a simple dinner that always delights, this pressure cooker Italian Chicken is always a hit!
Servings: 8
Calories: 261.71kcal
Equipment
Ingredients
- 2 ½ pounds chicken breast or thighs boneless, skinless
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup chicken broth
- ¼ cup heavy cream
- 1 ½ cups shredded mozzarella cheese
- For garnish: fresh basil olives, fresh or roasted grape tomatoes
Instructions
- Pat the chicken thighs dry and sprinkle with the Italian seasoning, garlic powder, salt, and pepper.
- Optional: If you like, you can brown the chicken using the saute function. If you do this, make sure you deglaze the brown bits after you add the broth and before you set the pot to pressure. (Leaving them can cause a burn signal.)
- Place the broth in the bottom of the instant pot and top with the chicken. Place the lid on the Instant Pot and make sure that the valve is set to seal. Set to manual high pressure for 8 minutes if you browned the chicken or 10 if you did not.
- When the time is up, set allow the pressure to release naturally for 5 minutes, and then do a quick release.
- Remove the chicken from the pot and allow it to rest.
- Turn the pot to saute, medium, and add the heavy cream. Bring to a simmer, whisking often. Add the mozzarella cheese and cook over low heat until the cheese melts.
- Drizzle the chicken with the sauce and serve.
Nutrition
Calories: 261.71kcal | Carbohydrates: 1.5g | Protein: 32.35g | Fat: 13.36g | Saturated Fat: 5.96g | Cholesterol: 161.44mg | Sodium: 368.54mg | Potassium: 404.67mg | Fiber: 0.3g | Sugar: 0.26g | Vitamin A: 295.94IU | Vitamin C: 2.06mg | Calcium: 135.38mg | Iron: 1.52mg