Instant Pot Sun Dried Tomato Chicken and Potatoes is a delicious meal in minutes that is savory, hearty, and comforting. It is loaded with flavor and the perfect quick dinner option.
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It is the beginning of a new week and so much is happening.
There is a lot going on.
It is a lot.
It is hard to show up in this space and talk about food but at the same time, it also relaxes me.
This week I am going to focus on taking care of myself, doing the work, and showing up. I am also going to make my dinner life easy by pulling out the instant pot pressure cooker to make a few meals this week including this sun dried tomato chicken and potatoes. It is filling, comforting, and simple to make.
So necessary this week.
What ingredients are needed for instant pot sun dried tomato chicken?
- Chicken
- Chicken broth
- Sun dried tomatoes
- Potatoes
- Heavy cream
- Corn starch
- Pesto
- Garlic
- Spinach
How to make this sun dried tomato chicken recipe:
Begin the recipe by placing the trivet at the bottom of the instant pot and adding 1 cup of water. Season the raw chicken with salt and pepper. Place the seasoned chicken at the bottom of the pressure cooker on one side. Place the potatoes on the other side.
Top with the chopped spinach and sun dried tomatoes.
In a small bowl, stir together the chicken broth, heavy cream, corn starch, pesto, and minced garlic together to make the sauce.
Sprinkle the creamy pesto sauce on top of everything in the instant pot.
Place the top on the instant pot. Making sure the steam release valve is set to sealing and not venting. Cook using the manual setting. Press the Manual button on the Instant Pot. Set the cooking time for five minutes.
If your Instant Pot or pressure cooker has a low or high-pressure setting, use the high-pressure setting for this recipe. Allow the instant pot to naturally release for five minutes when the time is up. Carefully turn the steam release valve to venting to release any additional pressure. Remove the lid from the pressure cooker.
Using the handles of the trivet or tongs, carefully remove the sun dried tomato chicken and potatoes. Serve warm and store any leftovers in an airtight container in the refrigerator up to 3 days.
Tips to make the best pressure cooker chicken with sun dried tomatoes:
- Place the trivet in the bottom of the instant pot before adding any ingredients
- May use any kind of potatoes. I’ve also chopped russet potatoes into small pieces and used them as well.
- Season the chicken to taste with salt and ground black pepper.
- May substitute chicken breast for chicken thighs.
- This recipe may also be completed in a slow cooker using the same process. Cook on low 6 to 8 hours or high 4 hours, depending on your slow cooker.
📖 Recipe
Instant Pot Sun Dried Tomato Chicken and Potatoes
Equipment
- Pressure Cooker or Instant Pot
Ingredients
- 1 ½ pounds chicken breast
- Salt and Ground Black Pepper to taste
- ½ pound red potatoes, cut in half
- 1 cup fresh spinach, chopped
- ⅓ cup sun dried tomatoes
- ½ cup chicken broth
- ⅓ cup heavy cream
- 2 tablespoons corn starch
- 1 tablespoon pesto
- 1 teaspoon garlic, minced
Instructions
- Begin the recipe by placing the trivet at the bottom of the instant pot and adding 1 cup of water.
- Season the 1 ½ pounds raw chicken on both sides with salt and pepper to taste. Place the seasoned chicken at the bottom of the pressure cooker on one side. Place the ½ pound cut red potatoes on the other side.
- Top with the 1 cup fresh chopped spinach and ⅓ cup sun dried tomatoes.
- In a small bowl, stir together the ½ cup chicken broth, ⅓ cup heavy cream, 2 tablespoons corn starch, 1 tablespoon pesto, and 1 teaspoon minced garlic together to make the sauce.
- Pour the creamy pesto sauce on top of everything in the instant pot.
- Place the top on the instant pot. Making sure the steam release valve is set to sealing and not venting. Cook using the manual setting. Press the Manual button on the Instant Pot. Set the cooking time for five minutes. If your Instant Pot or pressure cooker has a low or high-pressure setting, use the high-pressure setting for this recipe.
- Allow the instant pot to naturally release for five minutes when the time is up. Carefully turn the steam release valve to venting to release any additional pressure. Remove the lid from the pressure cooker.
- Using the handles of the trivet or tongs, carefully remove the sun dried tomato chicken and potatoes. Serve warm and store any leftovers in an airtight container in the refrigerator up to 3 days.
Notes
- Place the trivet in the bottom of the instant pot before adding any ingredients
- May use any kind of potatoes. I’ve also chopped russet potatoes into small pieces and used them as well.
- Season the chicken to taste with salt and ground black pepper.
- May substitute chicken breast for chicken thighs.
- This recipe may also be completed in a slow cooker using the same process. Cook on low 6 to 8 hours or high 4 hours, depending on your slow cooker.
Want more easy instant pot recipes? Try these:
- Chicken and Potatoes with Green Beans
- Instant Pot Philly Cheesesteak
- Stuffed Peppers
- Instant Pot Brown Rice Recipe
Have any comments, questions, or other delicious ways to use this Instant Pot Sun Dried Tomato Chicken and Potatoes? Please share them in the comments below!
Maisie Tennant says
Can I make this without the trivet? I don’t have one. What will it change?
LaKita says
Yes, you certainly can and just use a slotted spoon to remove the food when finished cooking.
Becky says
If we dont have the trivet do we still add the water and put the ingredients in the water? Does the cook time change with bone in thighs?
LaKita says
Hi Becky, Yes you can place it in the water if you don't have a trivet. It will take longer with bone in thighs, add additional time as needed.
Dave says
How do you prevent the BURN issue? Normally I don't add Dairy or corn starch until after the pressure cook
LaKita says
I haven't had that issue, but sure to mix all of the ingredients together in a separate bowl to make the sauce before pouring it into the Instant Pot.