Instant Pot Marry Me Chicken Recipe for Busy Weeknights

Marry me chicken instant pot style is the weeknight dinner that earns the most compliments with the least effort. The rich sun-dried tomato cream sauce comes together while the chicken pressure cooks. This recipe is on my table in 25 minutes flat.

Why This Marry Me Chicken Instant Pot Recipe Works

Pressure cooking keeps the chicken breasts tender and juicy every time. The high-heat environment forces moisture into the meat instead of letting it escape. You get fork-tender chicken without any babysitting.

The Sauté mode builds a golden sear before pressure cooking. That caramelized crust adds depth to the final sauce. Skipping the sear makes the dish taste flat.

Sun-dried tomatoes dissolve slightly into the cream sauce under pressure. They release concentrated tomato flavor and a natural sweetness. The parmesan thickens the sauce as it cools — no cornstarch needed.

Ingredients

• 2 lbs (900g) boneless skinless chicken breasts
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 1 cup (240ml) low-sodium chicken broth
• 1/2 cup (120ml) heavy cream
• 1/2 cup (50g) grated parmesan cheese
• 1/3 cup (60g) sun-dried tomatoes, roughly chopped
• 2 cups (60g) fresh spinach
• 1 teaspoon Italian seasoning
• 1/2 teaspoon red pepper flakes
• Salt and black pepper to taste

What You Need for Marry Me Chicken Instant Pot

Chicken breasts — boneless skinless, about 6-8 oz (170-225g) each. Even thickness matters more than size — pound thicker ends slightly for even cooking. Chicken thighs work too and stay even juicier.

Sun-dried tomatoes — oil-packed sun-dried tomatoes have better texture and flavor than dry-packed. Drain most of the oil before adding. Dry-packed work but rehydrate in warm water for 10 minutes first.

Heavy cream — adds richness and body to the sauce. Half-and-half works for a lighter version. Do not use milk — it may separate under pressure.

Parmesan cheese — freshly grated melts more smoothly than pre-shredded. Pre-shredded has anti-caking agents that make the sauce grainy. Use a microplane or fine grater.

Chicken broth — low-sodium is essential here since parmesan and sun-dried tomatoes are already salty. Regular broth makes the dish too salty. Vegetable broth works as a substitute.

Spinach — stir in at the end after pressure cooking. The residual heat wilts it in 30 seconds. Frozen spinach works — thaw and squeeze dry first.

How to Make Marry Me Chicken Instant Pot

1. Turn the Instant Pot to Sauté mode. Heat olive oil until shimmering.
2. Season chicken breasts generously with salt, black pepper, and Italian seasoning on both sides.
3. Sear chicken for 2 minutes per side until golden. Remove and set aside.
4. Add minced garlic to the pot. Cook for 30 seconds, stirring constantly.
5. Pour in chicken broth. Scrape up any browned bits from the bottom with a wooden spoon.
6. Return chicken to the pot. Add sun-dried tomatoes and red pepper flakes.
7. Close the lid. Set valve to Sealing. Pressure cook on High for 8 minutes.
8. Quick release the pressure carefully. Open the lid.
9. Remove chicken and set aside. Switch to Sauté mode again.
10. Stir in heavy cream and grated parmesan. Simmer for 2 minutes until sauce thickens.
11. Add spinach and stir until wilted, about 30 seconds. Return chicken to the pot. Serve immediately.

Marry Me Chicken Instant Pot Variations

Marry Me Chicken Instant Pot with Pasta

Add 8 oz (225g) of penne or rigatoni directly to the pot with the broth — increase broth to 2 cups (480ml). Pressure cook for the pasta package time minus 2 minutes. The pasta absorbs the sauce as it cooks and the whole meal comes together in one pot.

Spicy Marry Me Chicken Instant Pot

Double the red pepper flakes to 1 teaspoon and add 1/2 teaspoon of cayenne to the seasoning. A tablespoon of calabrian chili paste stirred in with the cream takes the heat up another level. The cream base tempers the spice so it builds slowly.

Marry Me Chicken Instant Pot with Mushrooms

Add 8 oz (225g) of sliced cremini mushrooms in step 4 with the garlic. Sauté until golden before adding the broth. The mushrooms absorb the cream sauce and add an earthy depth that makes the dish more substantial.

Lighter Marry Me Chicken Instant Pot

Swap heavy cream for coconut cream and use nutritional yeast instead of parmesan for a dairy-free version. The coconut cream adds similar richness. Use 3 tablespoons of nutritional yeast — it approximates the nutty savory flavor of parmesan without the dairy.

Tips for the Best Marry Me Chicken Instant Pot

• Always scrape the bottom of the pot after adding the broth — this prevents the burn notice.
• I sear the chicken even when I am in a hurry — 4 minutes makes the final flavor noticeably deeper.
• Quick release right at 8 minutes — extra time makes the chicken slightly dry.
• Add the parmesan off the heat or in Sauté mode at low temp — high heat makes it clump.
• Serve over egg noodles, rice, or mashed potatoes to capture every drop of the sauce.
• Make a double batch and freeze the sauce separately — the marry me chicken instant pot sauce keeps frozen for up to 3 months.

Make Ahead & Storage

This marry me chicken instant pot recipe stores well in the fridge for up to 4 days in an airtight container. The sauce thickens overnight. Reheat on the stovetop over low heat with a splash of broth to loosen it back up.

To freeze, let the dish cool completely. Transfer to a freezer-safe container without the spinach — spinach turns mushy when frozen. Freeze for up to 3 months. Thaw overnight in the fridge and add fresh spinach when reheating. The cream sauce reheats beautifully on the stovetop.

Common Questions

Can I use frozen chicken in this marry me chicken instant pot recipe?

Yes, but skip the sear step and add 5 more minutes to the pressure cook time. Increase total cook time to 13 minutes on High. The sauce will be slightly less rich without the sear but still very good. Make sure chicken reaches 165°F (74°C) internal temperature.

Why did I get a burn notice on my Instant Pot?

The most common reason is not scraping the browned bits off the bottom after searing. Those stuck bits trigger the burn sensor. Deglaze thoroughly with the broth and use a wooden spoon to release everything before closing the lid.

Can I use chicken thighs instead of chicken breasts?

Yes — boneless skinless chicken thighs work great at the same cook time. They are slightly more forgiving if you go a minute over. Bone-in thighs need 12 minutes on High and should be checked with a thermometer.

How do I thicken the sauce if it is too thin?

Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir the slurry into the sauce in Sauté mode. Simmer for 1-2 minutes. The sauce thickens quickly. Adding more parmesan also works and adds flavor at the same time.

What do I serve with marry me chicken instant pot?

I serve it over egg noodles most often — the wide noodles hold the cream sauce well. Mashed potatoes, rice, or crusty bread all work. A simple green salad on the side rounds out the meal without competing with the rich sauce.

This marry me chicken instant pot recipe earns its name every single time. Save this recipe and tap the link for the full marry me chicken instant pot recipe at MillennialHawk.com.