Instant Pot Creamy Tomato Chicken
Easy weeknight meal using tomatoes, cream cheese and chicken
Servings 4
Equipment
- Instant Pot/pressure cooker
- Immersion blender
Ingredients
- 3 Tbsp butter
- 1 onion, rough chopped
- 4 cloves garlic, rough chopped
- 1 tsp salt
- 1 roasted red pepper, skin removed
- 1-1/2 tsp ground coriander
- 1 tsp dried oregano
- 2 sprigs fresh rosemary
- 28 oz diced tomatoes, fire roasted
- 1/2 c dry red wine
- 2 chicken breasts, boneless & skinless
- 6 oz cream cheese, roughly cubed
Instructions
- Set Instant Pot to sautee function and melt butter. Stir in and sautee until soft onions, garlic, salt and roasted red pepper.
- Stir in dried coriander and fresh rosemary. Cook one to two minutes, stirring constantly to bloom the spice and herb.
- Stir in tomatoes, red wine and oregano. Add chicken and cream cheese. Give everything a stir to combine.
- Add the lid to the Instant Pot and cook on high pressure for 20 minutes. Allow the pot to naturally release for 10 minutes.
- Remove the chicken from the pot and set aside to rest. Remove any of the rosemary spines from the sauce. Using an immersion blender, blend until smooth. Chop chicken and return to sauce. Serve over pasta, rice, cauliflower rice or spaghetti squash.
Notes
This recipe adapts easily. If you don't have cream cheese on hand, omit the cream cheese but stir in 1/2 cup of heavy cream or plain yogurt at the end. This recipe would also be delicious with spinach wilted in at the end. For an extra punch, stir in some sun dried tomatoes and cooking sherry.