Description
Make this 30-minute Instant Pot cream cheese chicken for a cozy, family-friendly dinner. You get tender shredded chicken in a rich garlic cream cheese sauce.
Ingredients
- 2 pounds boneless skinless chicken breast
- 1 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon smoked paprika
- 1 cup low-sodium chicken broth
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 8 ounces cream cheese, cut into cubes and softened
- 1/2 cup plain Greek yogurt or sour cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup milk, more as needed to thin
- Juice of 1/2 lemon
- Cooked rice, mashed potatoes, or pasta (to serve)
- Steamed broccoli or green beans (to serve)
- Chopped fresh parsley or chives (to serve)
Instructions
- Sprinkle the chicken breasts evenly on both sides with salt, black pepper, garlic powder, onion powder, Italian seasoning, and smoked paprika. Press the seasonings lightly onto the chicken.
- Add the chicken broth and olive oil to the Instant Pot bottom. Stir in the minced garlic and spread it in the liquid.
- Lay the seasoned chicken breasts in a single layer in the liquid, overlapping minimally for even cooking.
- Lock the lid and set the valve to sealing. Cook on high pressure for 10 minutes for medium breasts or 12 minutes for larger, thicker pieces.
- Let the pressure release naturally for 5 minutes after cooking stops. Carefully switch the valve to venting to release remaining steam and remove the lid.
- Check that the chicken’s thickest part reaches 165°F (74°C). Transfer the chicken to a cutting board and let it rest briefly.
- Add the cream cheese cubes to the hot cooking liquid in the Instant Pot. Switch the pot to sauté on low and whisk until the cream cheese melts and the sauce is smooth.
- Whisk in the Greek yogurt, Parmesan, and milk until the sauce is thick, creamy, and just starting to bubble gently. Turn off sauté. Add more milk if the sauce is too thick.
- Shred the rested chicken with two forks. Return the shredded chicken to the pot and stir until fully coated in the cream cheese sauce. Add the lemon juice and adjust salt and pepper to taste.
- Let the chicken sit in the warm sauce for 3 to 5 minutes to thicken. Serve over rice, mashed potatoes, or pasta with steamed vegetables and a sprinkle of fresh herbs.
Notes
- Use boneless skinless chicken thighs instead of breasts for extra richness.
- Substitute low-fat cream cheese and yogurt to lighten the dish.
- Stir in 2 cups fresh baby spinach or chopped kale after adding the shredded chicken to wilt.
- Add 1 teaspoon crushed red pepper flakes with the dry seasonings for gentle heat.
- Swap Parmesan for shredded mozzarella for a milder sauce.
- Stir in 1 cup cooked peas or roasted winter vegetables before serving for color and texture.
- Cut extra-thick breasts in half horizontally for even cooking.
- Soften the cream cheese beforehand for quick, smooth melting.
- Whisk the sauce patiently on low sauté to prevent scorching the dairy.
- If the sauce is too thin, let the chicken sit on the keep warm setting to thicken.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze cooled chicken and sauce for up to 2 months in a freezer-safe container.
- Reheat gently in a saucepan over low heat, adding milk or broth to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Instant Pot Pressure Cooking
- Cuisine: American