This instant pot Italian chicken breasts recipe is an easy weeknight dinner of flavorful tender chicken breasts with a mushroom creamy sauce. Cooking time here is only 30 minutes with a 15 minute meal prep. This instant pot chicken breast recipe has an Italian seasoning mix which gives the chicken that extra flavor the whole family loves.
With this flavorful chicken breast meal you may choose to substitute the goat cheese for mozzarella.
What is an Instant Pot?
An Instant Pot is a kitchen appliance that functions as an electric pressure cooker, slow cooker, rice cooker, and steamer. It has a number of preset cooking programs, as well as the ability to be programmed manually. It’s so versatile it will quickly become one of your most useful kitchen appliances!
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Ingredients
- 2-3 tablespoons extra virgin olive oil, divided
- ½ medium red onion, diced
- 8 oz. baby Portobello mushrooms, cleaned and sliced thin
- 4 6-oz. boneless skinless chicken breasts, pounded to ¼” thick (or thawed frozen chicken breasts)
- Sea salt and black pepper, to taste
- 1 cup chicken broth, preferably organic
- 1 teaspoon garlic powder
- 2 tablespoons fresh thyme leaves
- 2 tablespoons fresh rosemary leaves, chopped
- 4 sprigs fresh rosemary
- 4 oz. goat cheese, cut into chunks
- 3 tablespoons fresh parsley, chopped
Equipment
- Instant Pot
- Cutting board and knife
- Medium bowl
Instructions
- Add one tablespoon olive oil to Instant Pot® and select the Sauté setting. 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 olive oil to 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 unit and repeat 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 setting to “high.” Set cook time to 10 minutes.
- When cook time is finished, allow a natural release of pressure for 10 minutes, and then do a quick release for any remaining pressure. Turn the unit off and remove lid. Transfer the cooked 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!
Storage Instructions
With the leftover chicken, store in an airtight container and refrigerate for up to 3 days.
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Instant Pot Italian Chicken Breasts
This instant pot Italian chicken breasts recipe is an easy weeknight dinner of flavorful tender chicken breasts with a mushroom creamy sauce. Cooking time here is only 30 minutes with a 15 minute meal prep. This instant pot chicken breast recipe has an Italian seasoning mix which gives the chicken that extra flavor the whole family loves.
Ingredients
- 2-3 tablespoons extra virgin olive oil, divided
- ½ medium red onion, diced
- 8 oz. baby Portobello mushrooms, cleaned and sliced thin
- 4 6-oz. boneless skinless chicken breasts, pounded to ¼” thick (or thawed frozen chicken breasts)
- Sea salt and black pepper, to taste
- 1 cup chicken broth, preferably organic
- 1 teaspoon garlic powder
- 2 tablespoons fresh thyme leaves
- 2 tablespoons fresh rosemary leaves, chopped
- 4 sprigs fresh rosemary
- 4 oz. goat cheese, cut into chunks
- 3 tablespoons fresh parsley, chopped
Instructions
- Add one tablespoon olive oil to Instant Pot® and select the Sauté setting. 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 olive oil to 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 unit and repeat 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 setting to “high.” Set cook time to 10 minutes.
- When cook time is finished, allow a natural release of pressure for 10 minutes, and then do a quick release for any remaining pressure. Turn the unit off and remove lid. Transfer the cooked 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!
