Here is an Italian instant pot chicken breasts recipe with an amazing mushroom sauce you can enjoy for lunch or dinner, it is juicy, so delicious, and full of flavors, beautifully paired with many side dishes you can think of.
Ingredients for this Recipe:
- 4 [6-oz.] boneless, skinless chicken breasts, pounded to ¼” thick
- 8 oz. baby Portobello mushrooms, cleaned and sliced thin
- 1 cup chicken broth, preferably organic
- 4 oz. goat cheese, cut into chunks
- 1/2 medium red onion, diced
- 1 tsp garlic powder
- 2 tbsp fresh thyme leaves
- 2 tbsp fresh rosemary leaves, chopped
- 4 sprigs of fresh rosemary
- 3 tbsp fresh parsley, chopped
- 2-3 tbsp extra virgin olive oil, divided
- Sea salt and black pepper, to taste
How to Make Instant Pot Chicken Breasts:
Step 1:
Add one tablespoon olive oil to Instant Pot and select the Sauté function. Set to high and once the display reads “hot,” add red onion and Portobello mushrooms. Cook, stirring frequently until onions soften and mushrooms start to release their liquid, approximately 5-6 minutes. Transfer veggies to a bowl and set aside.
Step 2:
Add another tablespoon of olive oil to the unit and season chicken breasts with salt and black pepper on both sides. Working in batches, if necessary, add chicken to the Instant Pot® without overcrowding. Brown on both sides, approximately 2-3 minutes per side.
Step 3:
Remove browned chicken from the unit and repeat the process with remaining olive oil and chicken breasts, as needed.
Step 4:
Return mushrooms and onions to Instant Pot and add chicken broth, garlic powder, thyme, and rosemary. Stir to combine.
Step 5:
Place the metal trivet that comes with the Instant Pot® into the cooking container. Place chicken breasts on top of the trivet and cover. Lock the lid and set the pressure valve to “Sealing.” Press the “Manual” button and adjust the setting to “high.” Set cook time to 10 minutes.
Step 6:
When cook time is finished, allow pressure to release naturally for 10 minutes, and then do a quick release for any remaining pressure. Turn the unit off and remove the lid. Transfer chicken to a serving platter and rest for 5 minutes.
Step 7:
Add the goat cheese to the cooking liquid and stir to combine. Taste and adjust seasonings, as desired.
Step 8:
Serve immediately with some of the mushroom sauce spooned over each chicken breast. Enjoy these Italian chicken breasts!
Other Instant Pot Recipes –
Wild rice pilaf recipe – Instant Pot Wild Rice Pilaf
Instant Pot rice recipe – Instant Pot Cilantro Lime Rice
Baby back ribs recipe – Instant Pot Baby Back Ribs
Other Chicken Recipes –
Chicken drumsticks recipe – Balsamic-Glazed Chicken Drumsticks
Chicken thighs recipe – Rosemary Lemon Boneless Chicken Thighs Recipe
Butterflied chicken breasts recipe – Butterflied Chicken Breasts with Easy Glaze
Italian Instant Pot Chicken Breasts
(No Ratings Yet)
Loading...Italian chicken breasts recipe in Instant pot, super delicious and full of flavors, perfect chicken for dinner. Enjoy!
Ingredients
- 4 [6-oz.] boneless, skinless chicken breasts, pounded to ¼” thick
- 8 oz. baby Portobello mushrooms, cleaned and sliced thin
- 1 cup chicken broth, preferably organic
- 4 oz. goat cheese, cut into chunks
- 1/2 medium red onion, diced
- 1 tsp garlic powder
- 2 tbsp fresh thyme leaves
- 2 tbsp fresh rosemary leaves, chopped
- 4 sprigs of fresh rosemary
- 3 tbsp fresh parsley, chopped
- 2-3 tbsp extra virgin olive oil, divided
- Sea salt and black pepper, to taste
Instructions
Add one tablespoon olive oil to Instant Pot® and select the Sauté function. Set to high and once the display reads “hot,” add red onion and Portobello mushrooms. Cook, stirring frequently until onions soften and mushrooms start to release their liquid, approximately 5-6 minutes. Transfer veggies to a bowl and set aside.
Add another tablespoon of olive oil to the unit and season chicken breasts with salt and black pepper on both sides. Working in batches, if necessary, add chicken to the Instant Pot® without overcrowding. Brown on both sides, approximately 2-3 minutes per side.
Remove browned chicken from the unit and repeat the process with remaining olive oil and chicken breasts, as needed.
Return mushrooms and onions to Instant Pot® and add chicken broth, garlic powder, thyme, and rosemary. Stir to combine.
Place the metal trivet that comes with the Instant Pot® into the cooking container. Place chicken breasts on top of the trivet and cover. Lock the lid and set the pressure valve to “Sealing.” Press the “Manual” button and adjust the setting to “high.” Set cook time to 10 minutes.
When cook time is finished, allow pressure to release naturally for 10 minutes, and then do a quick release for any remaining pressure. Turn the unit off and remove the lid. Transfer chicken to a serving platter and rest for 5 minutes.
Add the goat cheese to the cooking liquid and stir to combine. Taste and adjust seasonings, as desired.
Serve immediately with some of the mushroom sauce spooned over each chicken breast. Enjoy!
No Comments