Alma Bax 
The Instant Pot is a one-of-a-kind device to make some of the most complex and delicious cooking tasks easy. It’s like having an oven, a pressure cooker, and a steamer all in one. The Instant Pot is a device that can be used for cooking rice, soup, steaming vegetables, making baby food and more. The only limit is your imagination.
I’m going to start off by saying that I had never heard of the Instant Pot until I was given one as a birthday present this year. I’ve seen it mentioned around the blogosphere a few times, but I’m always too lazy to take the time to research what it is (or whether I should have one). I was told to just “use it” and I’ll know what to do, but I had no idea what I was getting into.
When you think of the Instant Pot, you think of its versatility. You can make rice, grains, beans, and even chicken—all in minutes. But what about when you want something a little more decadent? Like, say, a creamy, rich chicken dish? While you can technically cook chicken in the Instant Pot, the results will be watery and bland, and won’t have the same decadent flavor. This dish solves both problems.
Because they involve little effort and cleanup, instant pot recipes are among our favorites. It’s a one-pot dinner that’s perfect for meal prepping throughout the week. This Creamy Chicken in the Instant Pot is delicious with zucchini noodles, cauliflower rice, or by itself. See how simple it is to create in the video below!
Recipes for the Instant Pot
We’ve been making a lot of use of our instant pot recently. With a one-year-old in the house, our days are busier than ever, so quick, hands-off dinners are our go-to. We use it to create soups, chili, large pieces of meat, and this creamy chicken in an instant pot.
The following are some of our other quick pot favorites:
- Chicken Marsala in the Instant Pot
- Bone Broth in the Instant Pot (we use this as a foundation for all of our soups!)
- Macaroni and Cheese (Keto) (stove top and instant pot recipe included)
The quick pot will not let you down. It can even be used to make easy-to-peel hard boiled eggs and yogurt! If you don’t already have one, now is the time to get one.
How to Use Your Instant Pot
There are so many buttons. There are so many options. I understand that using an instant pot can be intimidating at first, but once you do, you’ll be addicted. It simplifies dinner preparation and allows you to use up all of the ingredients that are about to spoil, ensuring that no food goes to waste!
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Manual (high) pressure, sauté, and the crock pot option are the main features we use (we bought a separate lid for this). Don’t be afraid. We guarantee it will be worthwhile!
Fill it up and put it away!
The beauty of the instant pot is that you can literally just throw everything in and forget about it. It will never lead you astray. When the pressure inside the pot rises, the atmosphere allows all of the ingredients to marinate and mingle, resulting in delicious meat and vegetables every time!
Instant Release vs. Natural Release
I didn’t realize the difference until after I’d had my quick pot for a time. I used to change the valve to venting as soon as the timer went off since I was hungry, but this was a mistake.
Allowing the pressure within the instant pot to naturally escape for at least 10 minutes helps ensure that the meat you’re cooking stays tender. Manually opening the valve can result in tough meat, which no one wants!
Creamy Chicken in the Instant Pot
If you want a dairy-free version of this instant pot cream chicken, substitute coconut oil and canned coconut milk for the butter, cream cheese, and heavy cream. It’ll be just as scrumptious and fatty as the original. If you decide to prepare this dish, please let us know how you like to serve it in the comments section below!
Creamy Chicken in the Instant Pot
This hands-off Instant Pot Creamy Chicken recipe is perfect for a delicious, hearty supper any night of the week!
20-minute total time
6 person servings
399 calories per serving
Time to prepare: 5 minutes
15 minutes to prepare
Instructions:
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Press Melt butter and sauté in the Instant Pot. Season the chicken with salt and pepper, then place it in the pot and brown it on both sides for 3-4 minutes.
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Press Cancel, then pour in the remaining ingredients.
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Close the lid and make sure the valve is set to “sealing.” Cook for 5 minutes on high on the manual setting. Allow for a 10-minute natural release before releasing any leftover pressure by switching the valve to “venting.”
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After that, press Cancel, then Saute. Remove the lid off the chicken and place it on a cutting board.
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Stir in the creamy base, then season with salt and pepper to taste. Return the chicken to the stove and let it warm up in the sauce. Serve the chicken and cream sauce over zoodles, cauliflower rice, or as a stand-alone dish.
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It’s best to keep it in the fridge for up to 7 days in an airtight container.
Notes
2g net carbs There are 6 servings in this recipe.
Nutritional Information
Instant Pot Creamy Chicken
Per Serving Amount
399 calories, 279 calories from fat
daily value in percent*
31g48 percent fat
Carbohydrates account for 31% of total calories.
1g4 percent fiber
27 g (54% protein)
* Percent Daily Values (%DV) are calculated using a 2000-calorie diet.
Chef’s Specialty: Main Dish
Cuisine:American
Instant Pot Creamy Chicken is a keyword that can be used to describe a dish that
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Frequently Asked Questions
Why is my Instant Pot chicken tough?
The Instant Pot is a great way to cook chicken, but it can sometimes come out tough. If you are using the pressure cooker function, make sure that your pot is not too full and that you have enough liquid in the pot.
Can you put cream in the Instant Pot?
No. Cream is not recommended for use in the Instant Pot because it can cause a chemical reaction that could damage the Instant Pot.
How long should you cook chicken in the Instant Pot?
You should cook chicken for about 10 minutes on high pressure.
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