This Instant Pot chicken breast recipe produces tender, juicy chicken in a creamy white wine and parmesan sauce. It’s a low-carb, one-pot meal that’s excellent for weeknights, meal prep, and cooks of all skill levels.
Instant Pot Chicken Breast
These Instant Pot chicken breasts are versatile enough for guests but easy enough for a simple weeknight dinner. The quick pressure-cooking time keeps the meat juicy while the creamy parmesan sauce adds rich flavor. This naturally gluten-free, low-carb dish pairs well with vegetables or low-carb sides.
What you’ll love about this recipe:
- Easy – All cooking happens in the Instant Pot for simple prep and cleanup; you can have this on the table in about an hour.
- Healthy – Lean chicken breasts balance the rich sauce. Minimal processed ingredients keep this a wholesome option.
- Versatile – Change the flavor profile by swapping seasonings or stirring in pesto, chiles, or other spice blends to make this base your own.
Ingredients for Chicken and White Wine Sauce
Below is an overview of what you’ll need. Exact measurements are in the recipe card further down.
- Chicken breasts – 4 medium boneless, skinless breasts (about 6–8 oz each). Use similar sizes so they finish at the same time. Boneless skinless thighs can be used but may cook faster.
- Seasonings – Italian seasoning, garlic powder, onion powder, kosher salt, crushed red pepper flakes, and black pepper make a flavorful rub.
- Olive oil, chicken broth, dry white wine – These form the cooking liquid. Replace the wine with additional broth if you prefer no alcohol.
- Grated Parmesan and heavy cream – Stirred in at the end to thicken the cooking liquid into a creamy pan sauce.
How to Cook Chicken Breasts in an Instant Pot
The method is straightforward: season and sear the chicken, deglaze the pot, pressure cook on a trivet, then finish by reducing the liquid and making the sauce.
Season & Sear chicken
Mix the spices and rub them evenly onto trimmed, dry chicken breasts. Set the Instant Pot to Sauté (High) and add 1 1/2 tablespoons olive oil. When the oil shimmers, sear the chicken 2 minutes per side until golden. Remove the chicken and set aside.
Deglaze Pot
Turn off Sauté. Pour in the chicken broth and white wine and scrape the bottom with a spoon or spatula to loosen any stuck bits. Removing these browned bits is essential to prevent a burn warning during pressure cooking.
Pressure Cook
Place the trivet into the pot above the liquid and arrange the chicken breasts side by side (don’t stack). Secure the lid and pressure cook on High for 5 minutes. When the cycle finishes, let the pressure release naturally for 10 minutes, then carefully release any remaining pressure and remove the chicken and trivet.
Make Sauce
Turn Sauté on again and bring the cooking liquid to a boil. Reduce the liquid by about half, leaving roughly 1/3–1/2 cup. Stir in 1/2 cup grated Parmesan and 1/2 cup heavy cream, mixing until the cheese melts and the sauce thickens. Return the chicken to the pot and warm for 2 minutes, or until the internal temperature reaches 165°F.
Serve
Serve the chicken with the creamy pan sauce spooned over the top. It pairs well with mashed potatoes, cauliflower risotto for a low-carb option, roasted vegetables, or a simple green salad.
Store
Cool completely, then store in an airtight container in the refrigerator for 3–4 days. Keep chicken and sauce together to prevent the meat from drying out.
Can I freeze chicken in a cream sauce?
Yes. Freeze in a freezer-safe container for up to 3 months. Cool fully before freezing to avoid rapid crystallization. Thaw slowly in the refrigerator overnight and reheat gently over low heat to reduce the chance of the sauce separating.
The Best Way to Reheat Chicken Breasts
Reheat gently to avoid overcooking the chicken or breaking the sauce. Low-and-slow methods work best:
- Skillet – Warm chicken and sauce on low to medium-low, covered, stirring occasionally for even heating.
- Oven – Place in a baking dish, cover with foil, and heat at 350°F until warmed through (time varies with quantity).
- Microwave – Use 50% power and reheat in 1-minute intervals, stirring the sauce and turning the chicken between intervals.
If you love this easy chicken breast recipe, you’ll love these chicken ideas:
- Easy Bacon Wrapped Chicken Breast – Bacon keeps the chicken juicy and adds a crunchy finish.
- Pesto Chicken – A herby cream sauce makes this an easy one-pan favorite.
- Lemon Garlic Chicken – Bright citrus and garlic add a lighter flavor profile.
- Spinach and Feta Stuffed Chicken – A bold, impressive option for company.
- Instant Pot Chicken Tortilla Soup – A comforting soup using lean chicken breasts.
FAQs about Instant Pot Chicken Breasts
Sear both sides, then pressure cook on High for 5 minutes. Allow a 10-minute natural pressure release before opening the pot.
Pressure cooking is ideal for quickly cooking breasts without drying them out. Alternatives include air frying or grilling if you prefer crispier edges.
No. White wine adds depth, but you can replace it with additional chicken broth if you prefer to avoid alcohol.
Get the Recipe:
Instant Pot Chicken Breast
Ingredients
- 4 medium size chicken breasts 6-8 ounces each
- 1 1/2 tablespoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon black pepper
- 1 1/2 tablespoon olive oil
- 1/2 cup chicken broth
- 1/2 cup dry white wine (or additional broth)
Pan Sauce Ingredients
- 1/2 cup grated parmesan
- 1/2 cup heavy cream
Equipment
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Instant Pot or other electric pressure cooker
Instructions
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Combine the spices and rub onto both sides of the chicken. Set the Instant Pot to Sauté and add the olive oil.
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When the oil is hot, sear the breasts 2 minutes per side until golden. Remove and set aside.
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Turn off Sauté. Add the chicken broth and white wine and scrape the bottom to remove any stuck bits. This prevents a burn message during pressure cooking.
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Place the trivet over the liquid, set the chicken on the trivet (do not stack), and secure the lid.
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Pressure cook on High for 5 minutes. Allow a 10-minute natural release, then manually release remaining pressure and remove the chicken and trivet.
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Turn Sauté back on and boil the liquid until reduced by half (about 1/3–1/2 cup remaining). Stir in Parmesan and heavy cream.
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Heat until the sauce thickens and the cheese melts, then return the chicken to the pot and cook 2 minutes more. Confirm the internal temperature is 165°F.