Instant Pot Italian Chicken

Tender chicken is enveloped by a luscious, creamy sauce in this Instant Pot chicken recipe. There’s oodles of flavors in this chicken breast recipe, and the best part is you’ve only got 1 pot to wash! A quick and easy fix, this easy Instant Pot recipe needs to be in your cooking rotation!

• So quick and easy!
• Extra veg means extra nutrition!
• One-pot clean-up!

• Chicken – I used breasts but you could also use chicken thighs or chicken tenders
• Italian salad dressing powder – you can find this right near the ranch dressing packets
• Garlic – fresh is best
• Chicken broth – I use low-sodium to control the salt
• Zucchini – sliced into half moons
• Red bell pepper – diced
• All-purpose flour – to thicken the sauce
• Heavy cream – creamy and indulgent!
• Lemon – you just need a squeeze or two
• Salt and pepper

For a complete list of ingredients and instructions, please scroll down to the recipe at the bottom of this page.

1. Season the chicken breasts with the Italian dressing mix.
2. Put the chicken broth (save some to make the slurry) and garlic into the bottom of the Instant Pot. Carefully lay the chicken in the bottom.
3. Set the Instant Pot to High Pressure for 9 minutes, 8 if the breasts are smaller.
4. Manual release/quick release then remove the chicken. Make sure the chicken is cooked! It should be 165-F as measured by a digital meat thermometer.
5. Set the Instant Pot to saute and bring the liquid to a simmer. Add the zucchini and bell pepper and simmer for 3-4 minutes or until the veggies are tender.
6. Meanwhile, make a slurry by combining the rest of the chicken broth with the all-purpose flour. Whisk this into the sauce. Add the lemon juice.
7. Bring the pot to a simmer again, then add the cream, season with salt and pepper and serve.

• I use boneless, skinless chicken breast for this Instant Pot Italian Chicken recipe. You could use bone-in, but you’d need to add a minute or two to the cooking time.
• Heat the broth in the microwave or on the stovetop to reduce the time it takes to come to pressure.
• Switch up the veg! Add carrots, peas, summer squash, and all your favorites to this dish.
• Don’t add flour directly to the sauce as it’ll clump. If the sauce isn’t thick enough, blend more flour and water to make a thick slurry then add that to the sauce and bring it to a simmer to thicken.

• Top the finished creamy Italian chicken with a sprinkle of shredded Parmesan cheese
• Use garlic powder instead of fresh garlic. A teaspoon should do it.
• Add fresh mushrooms with the other vegetables.
• Use roasted red peppers instead of fresh bell peppers, but add them in at the end of the pressure cook.

I love serving this dish with noodles. The kids gobble up the pasta and the sauce goes so nicely with it. Try making your own German noodles, or spaetzle, or cook your favorite kind.

Rice is another great pick with this recipe, and serve it with a lovely spinach salad to round out the meal, and don’t forget dessert! These mini lemon tarts are the perfect finish!

Yes, you can! Chill the leftovers and freeze the chicken packaged in the sauce to keep it moist. Freeze it for up to three months. The veg might get a little soggy when you thaw and reheat it, but the chicken and sauce will be fine.

Yes! There’s not even any searing. It is basically a dump-and-go recipe, with a bit of simmering at the end of the cooking time.

Average-sized boneless chicken breasts will cook in under 10 minutes in the Instant Pot. Frozen breasts will take longer. See below.

Including the time it takes to come to pressure, you should allow about 45 minutes, from start to finish, for this easy Instant Pot recipe.

Yes, but you’ll need to cook them in the broth for 25-30 minutes.

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