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Bowl of Instant Pot Italian Sauce Chicken with a green napkin and a small plate with garlic bread in the background.
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Instant Pot Saucy Italian Chicken Recipe

Easy Italian-inspired chicken dinner with tomatoes in a light sauce, topped with three different kinds of cheeses, and capers.
Course Main Dishes
Cuisine Italian
Keyword Instant Pot Chicken, Italian Chicken, Saucy Chicken
Prep Time 10 minutes
Cook Time 8 minutes
Natural Release 10 minutes
Total Time 28 minutes
Servings 4
Calories 376kcal
Author Michele @ Flavor Mosaic

Equipment

Ingredients

ADD BEFORE PRESSURE COOKING

ADD BEFORE SERVING

  • 2 Tablespoons capers
  • 1 cup mozzarella cheese (or 4 burrata cheese balls, split open)
  • 1/4 cup freshly grated Parmesan cheese

Instructions

  • Pour in 1/4 cup water or chicken broth into the inner pot of the Instant Pot.
  • Add the chicken breasts (fresh or frozen) in next.
  • Add the diced tomatoes, Italian seasoning, basil, salt, garlic and red pepper flakes into the instant pot. Do NOT stir.
  • Set the instant pot on high for 6 minutes for fresh chicken and 8 minutes for frozen. (NOTE: It will take about 10 minutes for the pressure to build up before the timer starts.)
  • NATURAL RELEASE. Allow the Instant Pot to release the pressure naturally, which means to DO NOTHING while the Instant Pot releases the pressure. Then carefully remove the lid.
    Overhead view of the Italian Chicken Breasts immediately after pressure cooking.
  • To thicken the sauce, remove the chicken, press the SAUTE button, and allow it to cook down for an additional 5 to 10 minutes.
  • Spoon the thickened sauce over the chicken. Top with capers, mozzarella, parmesan, and/or burrata cheese balls (split open.) Serve over pasta.
    Overhead view of Instant Pot Saucy Italian Chicken in a bowl topped with cheese, capers and tomatoes with a green napkin, a plate of garlic bread, and another plate of pasta next to it.

Video

Notes

NOTE: Instant Pot recommends using at least 1/2 cup liquid when pressure cooking. I use 1/4 cup chicken broth because the canned diced tomatoes add liquid, and the chicken breasts will release chicken while they cook.
It is also important to add the chicken broth first so this thin liquid is at the bottom of the Instant Pot to prevent a potential "burn message" from the Instant Pot. That can potentially happen if the tomatoes stick to the bottom of the pot. 
This is a very saucy sauce and can be left in the instant pot after the chicken is removed. It can be simmered for awhile until less saucy if you prefer.
Serve this over noodles or rice and the sauce will be soaked up quickly.
I like to use all three kinds of cheese, mozzarella, parmesan and burrata. The burrata gives a bit of creaminess to the dish.
I used frozen chicken for this recipe and it cooks in the same amount of time
Storage:
Store in an airtight container in the refrigerator for up to 5 days.
This can be frozen for up to 3 months.

Nutrition

Calories: 376kcal | Carbohydrates: 2g | Protein: 57g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 172mg | Sodium: 944mg | Potassium: 901mg | Fiber: 1g | Sugar: 1g | Vitamin A: 409IU | Vitamin C: 3mg | Calcium: 243mg | Iron: 2mg