Easy, healthy, and deliciously creamy chicken for dinner? Ready in 30 minutes! Instant Pot Creamy Sun-dried Tomato Chicken is making all of your dinner dreams come true. This shredded chicken recipe is nutritious and delicious, but also hands off using the Instant Pot! Low-carb and Keto friendly, too.
As nutritionist, I am always looking for ways to incorporate healthy dinner recipes into our rotation that my kids get absolutely excited about. My go-to seems to be Instant Pot Shredded Chicken recipes. They are versatile and perfect for meal prep! Shredded chicken recipes also make fantastic leftovers. I love using my Instant Pot as a hands-off tool for a busy weeknight meal.
This Creamy Sun-dried Tomato Shredded Chicken recipe is no exception. You will love the creamy sauce with a white wine and cream base, in addition to parmesan cheese and spinach. This instant pot chicken recipe is absolutely amazing over pasta, rice, or cauliflower rice for a low-carb option!
How to make Creamy Sun-dried Tomato Chicken in the Instant Pot
Here are the ingredients we will need for this easy recipe:
- Chicken breast or thighs
- Italian seasoning
- Garlic cloves
- Chicken broth or white wine
- Arrowroot starch (can use xanthan gum for Keto option)
- Marinated sun-dried tomatoes
- Heavy cream
- Freshly grated parmesan cheese
- Baby spinach leaves
Start by selecting the saute function on the Instant Pot. Season the chicken with sea salt and Italian seasoning. Melt the butter, then saute the chicken for a few minutes, flip over, then add the garlic.
Pour wine into the bottom to deglaze the pot. This will also help to prevent the burn signal! Secure the lid and cook on high pressure for 8 minutes. Use a quick release. Remove the chicken and shred with a fork.
Select saute again. Mix the cornstarch with the heavy cream, and pour into the pot. Stir in parmesan cheese, sun-dried tomatoes, and spinach. Add the chicken back in and continue to stir until thickened!
Serving and Storing
Serve over pasta, rice, or cauliflower rice. You can top with additional parmesan cheese and even fresh basil! For a complete meal, I love to serve with my house salad.
This recipe keeps well in the fridge for up to 1 week and makes fantastic leftovers.
Can this be made in the Slow Cooker?
Absolutely! You can saute the chicken on the stovetop prior to adding to the slow cooker, but this step is not necessary. Add wine, chicken, and sun-dried tomatoes to the slow cooker and cook on low for 6 hours. Shred the chicken and combine arrowroot starch with the cream. Pour into the slow cooker along with spinach. Let slow cook for another 30 minutes to 1 hour. Then stir in parmesan cheese and serve!
Other Instant Pot recipes you will love!
- Chicken Cacciatore
- Creamy Herb Mustard Chicken
- 15 Minute Lemon Pepper Salmon
- Chicken Mexican Street Corn Soup
Instant Pot Creamy Sun-dried Tomato Chicken
Instant Pot Creamy Sun-dried Tomato Chicken comes together in less than 30 minutes! A deliciously creamy white wine parmesan sauce pairs so well with sun-dried tomatoes. Hands off for a perfect weeknight dinner!
- 2 lbs chicken breast or thighs boneless, skinless
- 1/2 tsp sea salt
- 1 tsp Italian seasoning
- 3 tbsp butter (or oil)
- 3 cloves garlic, minced
- 2/3 cup dry white wine or chicken broth
- 2 tbsp arrowroot starch
- 1/2 cup diced sun-dried tomatoes in marinade
- 1 cup heavy cream
- 2/3 cup freshly grated parmesan
- 2 cups baby spinach leaves
Select the saute function on the instant pot. Season your chicken with salt and Italian seasoning. Place the butter in the IP and saute for 2-3 minutes per side. Toss in the minced garlic for the final minute. Select cancel.
Pour the wine into the bottom of the Instant Pot and deglaze. Be sure to scrape the bottom of the pan to prevent the burn signal.
Secure the lid and cook on high pressure for 8 minutes. Use a quick release.
Remove the chicken. You can shred with a fork or break apart with a fork.
Select the saute function to keep the mixture hot. Mix in the arrowroot starch with the heavy cream, then pour into the Instant Pot. Dump in the parmesan cheese, sun-dried tomatoes, and spinach. Heat up until the parmesan is melted, spinach is wilted, and the sauce is slightly thickened. Add the chicken back in.
Season with salt and pepper to taste. Serve over rice, cauliflower rice, or pasta. Top with additional parmesan cheese and optional fresh basil.