Ingredients
Method
- Season chicken with salt and pepper.
- Sauté olive oil in Instant Pot.
- Brown chicken, then remove.
- Add garlic, red pepper flakes, and Italian seasoning; stir until fragrant.
- Pour in chicken broth and scrape browned bits.
- Return chicken to pot and secure lid.
- Cook on high pressure for 8 minutes, natural release for 5 minutes.
- Remove chicken, switch to sauté mode.
- Stir in cream, sun-dried tomatoes, and parmesan.
- Simmer until sauce thickens, then return chicken to coat.
- Top with basil and serve warm.
Notes
For a richer flavor, use bone-in, skin-on chicken thighs. Adjust the amount of red pepper flakes to your spice preference.
