Marry Me chicken in an instant Pot Recipe
How to make Marry me chicken in an Instant Pot.
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Ingredients
- 4 free-range skinless boneless chicken breast fillets
- Salt & black pepper
- Olive oil
- 1 Tbsp butter
- 2 – 3 cloves garlic finely chopped
- 1 Tbsp tomato paste
- 2 tsp flour
- 1/2 cup dry white wine
- 1 Tbsp fresh thyme leaves stripped from the stalk
- ¼ tsp dried chilli flakes or more if you prefer it spicier or omit
- ½ cup chicken stock/broth
- 150 grams 1/2 cup sun-dried tomatoes in oil or vinaigrette soft
- 3/4 cup cream
- 10 large basil leaves cut into fine ribbons
Instructions
- Season the chicken breasts on both siides with salt and black pepper.
- Add a splash of olive oil to the bowl of the Instant Pot and set on Saute.
- Once heated, sauté the chicken breast (2 at a time) until golden brown on both sides. Remove and set aside on a plate.
- Add the butter and garlic to the bowl and fry for about 30 seconds until fragrant. Add the tomato paste and stir to combine. Then add the flour and stir to incorporate.
- As it starts to stick to the bottom, deglaze with the white wine. Scraping any bits off the bottom, allow this to reduce by about half. Add the thyme, chili flakes, sundried tomatoes, and chicken stock.
- Nestle the browned chicken breasts back into the pot and sauce and closes the lid. Set to pressure cook on HIGH for 2 minutes. Allow 5 minutes of natural release, then manually release any remaining pressure. Remove the chicken breasts with a slotted spoon. Set these aside on a clean plate.
- Set the Instant Pot on the Sauté setting and add the cream, and simmer for a few minutes until it thickens a bit. Right at the end stir through the asil leaves.
- Add the chicken back into sauce, heat through and then serve.
Notes
Storage Instructions:
Fridge:Let the chicken cool completely. Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream or stock if the sauce has thickened too much. Freezer:
This dish can be frozen, but the cream sauce may separate slightly when thawed. To freeze, cool fully, then transfer to a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the fridge before reheating gently. Reheating tip:
Stir the sauce well when reheating and re-season if needed. Avoid boiling to prevent the cream from splitting.