Instant Pot Creamy Parmesan Chicken
Quick and creamy Instant Pot chicken in a rich Parmesan sauce ready in minutes.
Servings: 4 servings
Ingredients
- 1.5 lb boneless chicken breasts fresh or frozen
- 1/2-3/4 cup chicken broth plus more as needed
- 1 tsp garlic powder plus more to taste
- 1/2 tsp cracked pepper
- 1/2 tsp sea salt
- 4-6 oz cream cheese cubed
- 1/2 cup grated Parmesan
- 1 cup fresh spinach chopped
- 1/2-1 tsp Italian seasoning
Instructions
- Pour 1/2 cup chicken broth into the bottom of the Instant Pot.
- Place the chicken breasts on top of the broth (use the trivet if you prefer).
- Season the chicken evenly with sea salt, cracked pepper, garlic powder, and Italian seasoning.
- Close the lid and set the vent to sealing. Pressure cook on High for 8–10 minutes for thawed chicken or 11–12 minutes for frozen chicken.
- When the cook time ends, perform a quick release. Open the lid and check that the chicken's internal temperature is 165°F; if not, cook a few more minutes as needed.
- Use two forks to shred or pull the chicken into bite-sized pieces in the Instant Pot.
- Switch the Instant Pot to Sauté. Add the cubed cream cheese, grated Parmesan, and chopped spinach; stir until the cream cheese melts and the sauce is smooth and thickened.
- If the sauce is too thick, add additional chicken broth (up to the remaining 1/4 cup or more) to reach the desired consistency.
- Serve the creamy Parmesan chicken over pasta or rice, or toss with cooked pasta; top with extra grated Parmesan if desired.
Equipment
- Instant Pot or electric pressure cooker
- tongs or spatula
- Meat Thermometer
- forks (for shredding)
Notes
- Use chicken pieces that are similar in size for even cooking.
- Pound any very thick breasts to match the others.
- Cooking time varies by breast size and whether chicken is frozen.
- Add an extra minute at high pressure if internal temperature is below 165°F.
- Ensure the pressure cooker vent is set to sealing before starting.