3 chicken breasts (large, boneless and skinless; if thick, slice lengthwise into 2 thinner cutlets)
1 tsp salt
1 tsp pepper
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1-2 Tbs olive oil
1 c chicken stock
1 tsp Italian mixed herbs (or 1/2 tsp oregano and 1/2 tsp thyme)
1/2 c sun-dried tomatoes, chopped (packed in oil)
1 c heavy cream
1/2 c Parmesan cheese, grated
1/2 - 1 tsp red pepper flakes
fresh basil, chopped, for garnish
Some of sort of starch to serve over: mashed potatoes, rice, or noodles (I like pappardelle noodles for this!)
Season the chicken with salt, pepper, paprika, garlic powder and onion powder. Set the instant pot to Sauté and once hot, add the olive oil. Add 3-4 pieces of chicken at a time and sear for 30 seconds to 1 minute on each side to brown slightly. Do this in batches rather than overcrowding the pot. Remove chicken once it is seared.
Pour in a cup of chicken stock and use a spatula to scrape the bottom of the pan. Add the Italian herbs and half of the chopped sun-dried tomatoes. Return the chicken pieces, nestling them in the stock.
Lock lid and cook on High Pressure for 10 minutes. Let sit for 5 minutes then quick release the pressure.
Remove chicken pieces and set to Sauté. Add the cream, Parmesan cheese, remaining sun-dried tomatoes and red pepper flakes. Stir through until the cheese is well melted and the sauce is smooth and thick. Turn off Sauté setting. Return the chicken and stir through the sauce. Serve over noodles (or mashed potatoes) with fresh basil on top.
From Instant Pot Eats
