Instant Pot Marry Me Chicken

You’ve probably heard of this dish called “Marry Me Chicken” as it’s been very popular over the years. There are many versions, but most of them include the same basic ingredients and methods. Absolutely delicious and I highly recommend trying it at least once! I used Lindsay Funston’s recipe as inspiration, converting it to work in my pressure cooker and a few adjustments for ingredients on-hand and personal preferences. Here’s a link to her original recipe which was designed for a stovetop & oven version: https://www.delish.com/cooking/recipe... **This video and description contain affiliate links. If you click on a product link, I will receive a small commission. This helps support the channel and allows me to make more videos. Thank you for the support!** IP 6qt Vortex Plus Air Fryer: https://amzn.to/4dr820X IP MINI 3qt: https://amzn.to/3Jg3PAM IP Duo 6qt: https://amzn.to/434uiap Today’s Ingredients: 2-3 TB extra virgin olive oil 2½ lbs boneless skinless chicken breasts or thighs, 1” pieces salt & black, season to taste 6 cloves garlic, minced 1½ tsp dried thyme 1 tsp red pepper flakes (optional) ¾ cup chicken broth (6oz) ½ cup finely chopped sun-dried tomatoes (dry, not packed in oil or brine) ½ cup finely grated parmesan cheese ½ cup heavy cream ½ cup fresh basil, torn or chopped Optionals for Serving: side greens and veggie salad, broccoli, cheese, pasta, rice, crusty bread, etc. Instructions 1. Preheat your Instant Pot on the highest SAUTÉ setting and add 2 tablespoons oil when the display reads “HOT.” Add half of the chicken and cook, stirring once or twice until no longer pink on the outsides. Move the chicken to a holding dish, add extra oil if needed, and repeat with the remaining chicken. Work in batches so the chicken can develop a little browning instead of steaming. 2. Add garlic, thyme, and red pepper flakes to the now empty pot. Cook, stirring continuously, for 30-60 seconds until fragrant. No longer that a minute to avoid scorching the garlic. 3. Add chicken broth and deglaze the pot. Make sure to scrape up any stuck-on browned bits during this step to avoid getting a “BURN” warning later. 4. Add sun-dried tomatoes and browned chicken back to the pot and stir to evenly distribute the ingredients. 5. Lock and seal the lid and cook on HIGH for 5 minutes followed by a 5-minute natural pressure release. Then release any remaining pressure before reopening the lid. 6. Stir in parmesan cheese and heavy cream until fully incorporated. The sauce will thicken slightly as it sits. 7. Taste and adjust seasoning to your liking. Top with fresh basil, serve with optional sides and ENJOY!