Instant Pot Sun Dried Tomato Chicken Recipe (Creamy & Easy)

This creamy Instant Pot Sun Dried Tomato Chicken with potatoes is a hearty one-pot dinner ready in 20 minutes. Pesto sauce, tender chicken, done fast!

Updated April 2026: I've refreshed this post with new tips, an expanded FAQ, make-ahead instructions, and clearer step-by-step guidance based on your questions and feedback. Same creamy, comforting recipe, just even more helpful! Originally posted on June 1, 2020.

Some recipes just have a way of becoming instant favorites, and this one has been mine since the first time I made it on a busy weeknight when I needed something fast but still wanted that deep, comforting flavor. Sun-dried tomatoes, tender chicken, baby potatoes, and a creamy pesto sauce, all cooked together in the Instant Pot in under 30 minutes. It is the kind of dinner that makes you feel like you really did something, even when the day had other plans.

I have been making pressure cooker meals in my kitchen for years, and what I love most about this recipe is how the trivet method keeps everything perfectly cooked without turning into mush. The chicken stays juicy, the potatoes hold their shape, and that creamy sauce pulls the whole dish together in the most satisfying way. My family has asked for this one over and over again.

If you need a reliable weeknight dinner that delivers big flavor with minimal cleanup, this is exactly it. Let's get started!

Why You'll Love This Instant Pot Sun Dried Tomato Chicken

• One-pot meal, start to finish - Chicken and potatoes cook together at the same time, so dinner and sides are done simultaneously with zero extra pots to wash.
• Creamy, savory sauce - The combination of pesto, heavy cream, and sun-dried tomatoes creates a rich sauce that is bold enough to impress but simple enough for any weeknight.
• Ready in under 30 minutes - Once your Instant Pot comes to pressure, this recipe only needs 5 minutes of cook time. Total dinner on the table in about 25-30 minutes.
• Flexible for what you have - Use chicken breasts or thighs, any variety of potatoes, and swap or skip the spinach based on what's in your fridge.

Ingredients You'll Need

1. Chicken - I use boneless, skinless chicken breasts for this recipe. They cook quickly under pressure and stay tender when paired with the creamy sauce. Chicken thighs work just as well and tend to be a little more forgiving on cook time (see the Variations section for details).
2. Red potatoes - Small red potatoes halved, or larger ones cut into bite-sized chunks. They hold up beautifully under pressure without turning mushy. Russet or Yukon Gold work fine too, just cut them into similar-sized pieces so they cook evenly.
3. Sun-dried tomatoes - I recommend oil-packed sun-dried tomatoes for the most flavor. Drain them well before adding. If you use the dry-packed variety, they will rehydrate during cooking but won't have quite the same richness.
4. Heavy cream - This is what gives the sauce its creamy, silky texture. Do not substitute with milk or half-and-half, the fat content in heavy cream is what keeps it stable under pressure.
5. Pesto - Store-bought basil pesto works perfectly here. It adds an herby, garlicky depth to the sauce that you would not get from garlic and herbs alone. This is the secret ingredient that makes this recipe stand out.
6. Spinach - Fresh baby spinach adds color and nutrition. It wilts during pressure cooking and practically disappears into the sauce, so even picky eaters won't notice it.
7. Chicken broth, cornstarch, and garlic - The broth provides steam for pressure cooking, the cornstarch helps thicken the sauce, and the garlic rounds out the savory base.

👉🏾 See the recipe card below for exact quantities and full instructions.

How to Make Instant Pot Sun Dried Tomato Chicken

Here's a quick overview of the process. Full step-by-step instructions are in the recipe card below.

Step 1: Set Up the Instant Pot

Place the trivet in the bottom of your Instant Pot insert and pour in 1 cup of water. The trivet is important here. It lifts the chicken and potatoes above the liquid so they steam rather than boil, which keeps the chicken from getting rubbery and helps the potatoes hold their shape.

Step 2: Add Chicken and Potatoes

Season the chicken on both sides with salt and pepper. Lay the seasoned chicken on one side of the trivet and arrange the cut potatoes on the other side. Try to keep them in a single layer as much as possible for even cooking.

Step 3: Add the Spinach and Sun-Dried Tomatoes

Scatter the chopped fresh spinach and sun-dried tomatoes over the top of the chicken and potatoes. They will press down and cook into the dish during pressurizing, no need to stir.

Step 4: Make the Creamy Pesto Sauce

In a small bowl or measuring cup, whisk together the chicken broth, heavy cream, cornstarch, pesto, and minced garlic until smooth. Make sure the cornstarch is fully dissolved before pouring. Undissolved cornstarch can trigger the burn notice on some Instant Pot models.

Step 5: Pressure Cook

Pour the sauce evenly over everything in the pot. Secure the lid, set the steam release valve to Sealing, and cook on Manual/Pressure Cook on HIGH pressure for 5 minutes. Allow the Instant Pot to naturally release pressure for 5 minutes, then carefully turn the valve to Venting to release any remaining steam.

Step 6: Serve

Use the trivet handles or a pair of tongs to carefully lift out the chicken and potatoes. Spoon the creamy pesto sauce from the bottom of the pot over everything before serving.

LaKita's Expert Tips

• Dissolve the cornstarch fully. Whisk the cornstarch into the broth and cream until completely smooth before pouring it into the pot. Clumps of undissolved cornstarch are the most common reason for the burn notice with this recipe.
• Use high pressure, not low. If your Instant Pot has a pressure setting toggle, make sure it is set to HIGH. Low pressure will not cook the chicken through in 5 minutes.
• Check the chicken temperature. The safest way to confirm the chicken is done is with an instant-read thermometer, look for 165°F at the thickest part. Chicken breasts can vary in size, so a larger piece may need an extra minute or two.
• Natural release matters. Don't skip the 5-minute natural release before switching to venting. It carries over heat that finishes the chicken gently and keeps it from drying out at the edges.
• Oil-packed sun-dried tomatoes = more flavor. Use oil-packed if you have them and drain before measuring. The oil from the jar can also be swapped for the olive oil in the sauce for an extra layer of tomato flavor.
• Cut potatoes to similar sizes. Unevenly cut potatoes will cook unevenly. Aim for roughly 1-inch pieces so everything finishes at the same time.
• Don't skip the trivet. Cooking the chicken directly in the liquid results in boiled chicken with a waterlogged texture. The trivet keeps everything above the liquid so it steams properly.

Variations & Substitutions

• Swap chicken thighs for chicken breasts. Boneless, skinless chicken thighs work beautifully here and are even more forgiving if you're new to Instant Pot cooking. Add 2-3 extra minutes of cook time for thighs.
• Add parmesan for an extra-creamy finish. Stir ¼ cup of freshly grated parmesan into the sauce right after opening the lid. It melts in beautifully and adds a nutty, salty richness.
• Make it slow cooker style. Use the same ingredients and process in a slow cooker, cook on LOW for 6-8 hours or HIGH for 4 hours. Skip the trivet and add everything directly to the slow cooker insert.
• Swap the potatoes for pasta. Skip the potatoes and serve the chicken over cooked pasta or egg noodles, spooning the creamy sauce generously on top.
• Use cauliflower instead of potatoes for a lower-carb version. Add the cauliflower florets in the same position as the potatoes, they hold up well under pressure.
• Skip the pesto. If you don't have pesto on hand, substitute 1 teaspoon of Italian seasoning plus an extra teaspoon of minced garlic for a similar herby, garlicky flavor profile.

Make-Ahead & Storage

Make-Ahead

This recipe is a great candidate for light meal prep. You can make the creamy pesto sauce up to 24 hours ahead and store it in a sealed jar in the refrigerator. You can also cut the potatoes and store them submerged in cold water in the fridge for up to a day ahead, drain and pat dry before using. Season the chicken and store it covered in the fridge the night before if you want to shave a few minutes off dinner prep.

Storage & Reheating

Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

Freezer: This dish can be frozen, though the cream sauce may separate slightly on thawing. Freeze in an airtight freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating: Reheat on the stovetop over medium-low heat, stirring occasionally and adding a splash of chicken broth if the sauce has thickened too much. The microwave works too. Reheat in 90-second intervals, stirring between each, until warmed through.

What to Serve with Instant Pot Sun Dried Tomato Chicken

Here are some of my favorite ways to serve this dish.

• Over rice or egg noodles - The creamy pesto sauce is incredible spooned over a bed of white rice or buttered egg noodles. It soaks right in.
• With a green vegetable - A simple side of Sautéed Garlic Spinach doubles down on that spinach flavor and makes the plate feel complete.
• With a warm soup starter - Start the meal with a bowl of Hibachi Soup for a cozy, restaurant-style dinner at home.
• As part of a one-pot weeknight rotation - This pairs beautifully with Pressure Cooker Mac and Cheese for a back-to-back Instant Pot dinner week.
• With crusty bread - A thick slice of bread for soaking up the leftover sauce in the bowl is never a bad idea.

Frequently Asked Questions

Did You Make This Recipe?

If you give this recipe a try, I'd love to know what you think! Leave a comment below, share a photo on Instagram and tag @SimplyLaKita, or save it on Pinterest for later. And if you have questions about the recipe, drop them in the comments. I read every single one, and I'm always happy to help!