Instant Pot Sun-Dried Tomato Parmesan Chicken

A plate of Instant Pot creamy sun-dried tomato parmesan chicken over a bed of rice.

This Instant Pot chicken with creamy sun-dried tomato Parmesan sauce is an easy dinner made with tender chicken thighs, mushrooms, garlic, and a rich, creamy sauce. Sun-dried tomatoes add a concentrated tomato flavor, while Parmesan cheese makes the sauce delightfully savory and creamy.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 9

Total Time 24

Servings servings

Calories 577kcal

Author Carmy

Ingredients

For the Chicken Thighs

8 boneless skinless chicken thighs
½ tablespoon oregano
½ tablespoon chili flakes
½ teaspoon salt and pepper
½ tablespoon paprika

Everything Else!

1 tablespoon olive oil
1 shallot chopped, optional
½ small onion chopped, full onion if skipping shallots
5 cloves garlic chopped
8 ounces mushrooms sliced
1 cup sun-dried tomatoes chopped
2 cups chicken stock low sodium
1 teaspoon dry mustard
½ cup heavy cream
½ cup freshly grated parmesan

Instructions

Instant Pot Instructions

Season the chicken with the salt, pepper, oregano, paprika, and chili flakes.
In your Instant Pot, set it to Sauté and add the olive oil; let it heat up/coat the bottom of the pot. Lightly brown your chicken thighs first in the Instant Pot (sauté on each side for 2 to 3 minutes).
Once browned, remove from the Instant Pot and set aside. You may need to do this in batches, depending on how much space you have in your IP and the size of your chicken thighs.
Add more olive oil if needed into the pot and then add in the shallots, onion, and garlic. Give it a good stir. If the pan needs deglazing, add a splash of chicken broth and scrub the bottom of the pot before adding the mushrooms.
Add the chicken stock, dry mustard, and sun-dried tomatoes to the Instant Pot. Then add the chicken thighs back to the pot.
Turn off sauté mode, place the lid on, turn the sealing valve, and set to pressure cook for 9 minutes. When done, quick release the pressure.
Remove the chicken thighs and set them aside. Turn on sauté mode again and let the liquid come to a simmer and allow it to reduce. After about 5 to 6 minutes, turn off the Instant Pot, then stir in the parmesan and heavy cream. Add the chicken back to the pot to coat it in the sauce, or serve with the sauce spooned on top. Top off with more chili flakes if you desire.

Stove Top Instructions

Season the chicken with the salt, pepper, oregano, paprika, and chili flakes.
In a large pan on medium heat, add the olive oil. Cook your chicken thighs each side for 5 to 6 minutes. Once cooked through, remove from the pan and set aside
In the now empty pan, add more olive oil if needed into the pot and then add in the shallots, onion, and garlic. Give it a good stir. If the pan needs deglazing, add a splash of chicken broth and scrub the bottom of the pot before adding the mushrooms.
Add the sun dried tomatoes, chicken stock, and dry mustard to the pan. Let the pan simmer for 5 to 6 minutes.
Turn off the heat and stir in your parmesan cheese and heavy cream and place your chicken thighs back into the pan to coat the thighs.
To serve, top off with more chili flakes if you desire

Nutrition