Marry Me Chicken Recipe Instant Pot: Creamy Sun-Dried Tomato Bliss

This recipe changed my weeknight cooking game forever. I remember my grandmother’s vague notes about chicken with sun-dried tomatoes—now I’ve cracked the code for creamy perfection in the Instant Pot.

No more standing over the stove for hours. In 30 minutes, you’ll have tender chicken bathed in a velvety sauce with bursts of sun-dried tomato flavor.

Between you and me, the secret is the pressure cooker—it locks in moisture and flavor like nothing else. Every bite is rich, creamy, and packed with depth.

Serve it over pasta or rice, and watch everyone ask for seconds. This is comfort food redefined.

Ingredients for Marry Me Chicken Recipe Instant Pot

Pantry staples meet a few fresh picks for this Instant Pot masterpiece.

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The chicken is the foundation here. Boneless, skinless breasts stay tender in the pressure cooker—avoid thighs, they can get mushy. Costco or Sam’s Club have great bulk options if you’re feeding a crowd. For the sun-dried tomatoes, oil-packed (not dry) adds richness. I grab mine from Trader Joe’s—their jarred ones are perfect and reasonably priced (and the leftover oil is great for salad dressing).

No heavy cream? Half-and-half plus a pat of butter works in a pinch. Short on Parmesan? Pecorino Romano has a sharper bite. The cream cheese is key for that velvety texture—Philadelphia or store brand both work. If you’re out of Italian seasoning, 1:1 oregano and basil gets you there. And yes, the fresh basil garnish is optional but worth it (that pop of green and freshness is everything).

This reheats like a dream—actually tastes better the next day. Keeps 4-5 days in the fridge, freezes for 3 months. I portion leftovers into meal-prep containers (it’s perfect over pasta or rice for lunch).

Step-by-Step Instructions for Marry Me Chicken Instant Pot

This method delivers rich, creamy results with minimal effort and maximum flavor.

Step 1: Sauté the Chicken and Aromatics

Set your Instant Pot to the sauté function on normal heat. Add 1 tablespoon olive oil and let it get hot. Pat the 1.5 lb boneless skinless chicken breasts dry, cut them into bite-sized pieces, and season with ½ tsp salt and ½ tsp black pepper. Add the chicken in a single layer and cook for 3-4 minutes until lightly browned on all sides.

Remove the chicken and set aside. Add the remaining 1 tablespoon olive oil to the pot, then stir in the 4 cloves minced garlic cloves and ½ cup chopped sun-dried tomatoes. Sauté for 1-2 minutes until the garlic is fragrant and the tomatoes soften. This builds a flavor base that makes all the difference.

Step 2: Deglaze and Add Liquids

Pour in the ½ cup chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot. These bits are packed with flavor and will dissolve into the sauce. Stir in the 1 tsp dried Italian seasoning and ¼ tsp red pepper flakes (if using) to infuse the liquid with herbs and a touch of heat.

Return the chicken to the pot and pour in the 1 cup heavy cream. Stir everything together gently to distribute the ingredients evenly. The cream should start to look slightly thickened as it heats up.

Step 3: Pressure Cook to Perfection

Secure the lid on the Instant Pot, set the valve to sealing, and cook on high pressure for 5 minutes. It’ll take about 10-12 minutes for the pot to come to pressure before the timer starts. Once done, let the pressure release naturally for 5 minutes, then quick-release any remaining pressure.

The chicken should be tender and cooked through to 165°F. Don’t skip the natural release—it helps the meat stay juicy and prevents the cream from curdling.

Step 4: Finish with Cream Cheese and Parmesan

Open the lid and stir in the 4 oz softened cream cheese until it melts smoothly into the sauce. This adds a velvety richness that takes the dish to the next level. Then, sprinkle in the ½ cup freshly grated Parmesan cheese and stir until fully melted and combined.

Let the mixture sit for 2-3 minutes to thicken slightly. The sauce should coat the back of a spoon and smell irresistibly creamy and savory.

Step 5: Garnish and Serve

Taste and adjust seasoning if needed, though the Parmesan adds a good amount of saltiness. Stir in the ¼ cup chopped fresh basil leaves, reserving a little for garnish. The basil adds a pop of freshness that balances the richness.

Serve hot over pasta, rice, or with crusty bread to soak up every last bit of the sauce. Garnish with the remaining basil for a beautiful, restaurant-worthy presentation.

Best Sauces and Condiments for These Flavors

Creamy Enhancements

A dollop of sour cream or Greek yogurt swirled in just before serving adds a tangy contrast to the rich sauce. I love how it mellows the sun-dried tomato intensity. Stir in 2 tbsp for a subtle effect or let guests add their own. 💛

Fresh Herb Boost

Beyond the basil garnish, try fresh thyme or parsley for a different herb profile. Finely chop 1 tbsp and sprinkle over the top right before serving. This adds a bright, garden-fresh note that cuts through the creaminess.

Spicy Kick

For heat lovers, a drizzle of sriracha or chili crisp elevates the dish. Start with ½ tsp and adjust to taste. I keep a bottle of Fly By Jing chili crisp in my pantry for this exact purpose.

Cheesy Upgrades

Sprinkle ¼ cup shredded mozzarella or goat cheese crumbles on top before serving for extra richness. The mozzarella melts beautifully into the hot sauce, while goat cheese adds a tangy, creamy texture. 🧀

Citrus Brightness

A squeeze of lemon juice or a sprinkle of lemon zest right before serving adds a zesty lift. About 1 tsp juice or ½ tsp zest is perfect for balancing the dish’s richness without overpowering it.

Umami Depth

Stir in 1 tsp balsamic glaze or 1 tbsp grated Pecorino Romano at the end for deeper flavor. The glaze adds sweetness and complexity, while Pecorino brings a sharper, saltier edge than Parmesan.

Frequently Asked Questions