Instant Pot Creamy Sun Dried Tomatoes Chicken - tendy, juicy and fall-off-the-bone Instant Pot chicken with sun dried tomatoes cream sauce. Easy dinner that takes only 20 mins!
Season both sides of the chicken thighs with salt and pepper.
Turn on the Saute mode on the Instant Pot. As soon as the pot is fully heated, add t1/2 tablespoon olive oil. Pan sear the chicken thighs (skin side down first) until both sides are browned. (You may pan fry the chicken thighs on regular skillet or non-stick skillet on the stove top.) Discard the excess chicken fat from the Instant Pot by spooning it out.
Add the remaining olive oil and saute the garlic a little bit. Add the chicken broth, heavy whipping cream, sun dried tomatoes, thyme and salt. Cover the pot and select Manual and set to high pressure for 10 minutes.
When it beeps, turn to Quick Release. When the valve drops, remove the cover carefully. Turn the Saute Mode, add the grated Parmesan cheese and cook for 2 minutes, to reduce the sauce a little bit. Serve immediately.
This recipe is inspired by Diethood.
I used a 6-quart Instant Pot. You may use chicken breasts and pressure cook for 10 minutes. If you use frozen chicken, increase the time to 15 minutes. The whipping cream didn't curdle, it's OK to pressure cook.
If you don't have an Instant Pot, you can make this on a stove top by following the same recipe. Simmer the chicken on low heat until the chicken thighs are cooked through.
You may also cook this using a slow cooker. Just cook for 4 hours.