If you’re on the hunt for a dish that feels like a warm hug yet comes together in a flash, this Instant Pot Chicken Thighs in Sun-Dried Tomato Sauce Recipe is about to become your new best friend. Juicy, tender chicken thighs cooked in a rich, creamy sun-dried tomato sauce deliver layers of comforting flavors that dance on your palate. Perfectly balanced with Italian herbs and a delightful parmesan finish, this recipe makes dinner feel effortless while tasting like a special occasion. Trust me, once you try this, it’ll be on repeat in your meal rotation.
Ingredients You’ll Need
This recipe calls for simple, pantry-friendly ingredients that come together to create a symphony of flavors and textures. Each component is carefully chosen to enhance the chicken’s succulence, enrich the sauce’s creaminess, or add vibrant color and a touch of tang.
- 1 tablespoon oil: Essential for browning the chicken and building flavor from the start.
- 1 1/2 pounds bone-in chicken thighs: These deliver juicy, tender meat that stays moist during cooking.
- Salt and pepper: The foundational seasoning that highlights every ingredient.
- 1 small yellow onion (finely diced): Adds a subtle sweetness and depth to the sauce.
- 2 garlic cloves (minced): Provides an aromatic punch that wakes up the whole dish.
- 1 teaspoon Italian seasoning: Brings herbs like oregano and basil for an authentic Mediterranean flair.
- 1 cup chicken broth: Enhances the sauce’s richness while keeping it light and savory.
- 1/3 cup sun-dried tomatoes (chopped): Offers a tangy, slightly chewy texture and a burst of umami goodness.
- 1/2 cup milk OR heavy cream OR half and half: Creates a luxuriously creamy sauce that clings perfectly to the chicken.
- 1 tablespoon cornstarch: Helps thicken the sauce for that velvety finish.
- 1/3 cup grated parmesan cheese: Adds a salty, nutty depth that rounds out the flavors beautifully.
How to Make Instant Pot Chicken Thighs in Sun-Dried Tomato Sauce Recipe
Step 1: Brown the Chicken
Start by setting your Instant Pot to the “sauté” function and heating the oil until shimmering. Season your chicken thighs generously with salt and pepper on both sides. Then, brown them in the hot oil for a few minutes on each side until the skin is beautifully golden and crisp. This step not only locks in the juices but also builds a rich base of flavor that will infuse into the sauce. Once browned, transfer the thighs to a plate temporarily — your chicken is going to shine, but the sauce needs the spotlight next.
Step 2: Begin the Sauce
With the chicken removed, toss the diced onion into the same pot and sauté for about two minutes until they soften and become translucent, soaking up all those lovely browned bits. Then add the minced garlic and Italian seasoning; cook them just briefly until fragrant — seconds here are perfect to avoid bitterness. Now, pause the sauté mode and stir in the chicken broth and chopped sun-dried tomatoes. Season with salt and pepper to balance the tartness of the tomatoes and the savoriness of the broth. This savory base is what transforms the dish from simple chicken to an irresistible feast.
Step 3: Pressure Cook to Perfection
Nestle the browned chicken thighs back into the pot, making sure they’re nestled into that luscious sauce. Secure the lid, set the valve to “sealing,” and choose the “pressure cook” option on high for 12 minutes. This step cooks the chicken to tender, juicy perfection while allowing the flavors to meld in that sun-dried tomato sauce. After the timer beeps, let the pressure release naturally for 10 minutes — this gentle finish keeps the meat juicy — before carefully releasing any remaining pressure manually.
Step 4: Finish the Creamy Sauce
Open the lid and gently remove the chicken thighs to a plate, covering them with foil to keep warm. In a jug, mix the milk (or heavy cream/half and half) with the cornstarch until smooth—this slurry is your magic wand for thickening. Switch the Instant Pot back to “sauté” and slowly stir in the milk mixture. Let it simmer and bubble gently, thickening into a decadent sauce. Finally, stir in the grated parmesan cheese, which melts into a luscious, slightly nutty finish. Pour this sauce generously over the chicken before serving for that mouthwatering effect.
How to Serve Instant Pot Chicken Thighs in Sun-Dried Tomato Sauce Recipe
Garnishes
Fresh garnishes make all the difference. Consider sprinkling chopped fresh basil or parsley over the dish to add a fresh, herbaceous brightness that contrasts the rich sauce. A few extra shavings of parmesan can add a sophisticated touch, or even a light drizzle of good-quality olive oil for sheen and extra flavor. These little touches elevate the dish visually and flavor-wise, making your dinner feel restaurant-worthy.
Side Dishes
This recipe pairs beautifully with a variety of sides. Creamy mashed potatoes or buttery polenta make wonderful bases to soak up every bit of that luscious sauce. For a lighter angle, try serving with sautéed green beans or a crisp arugula salad dressed simply with lemon and olive oil to brighten the meal. Cooked pasta or garlic bread also work spectacularly to round out this hearty dinner.
Creative Ways to Present
If you want to wow guests or add a fun twist, consider serving the chicken over a bed of creamy risotto or on fluffy couscous dotted with fresh herbs. You can also portion the thighs individually in rustic cast-iron skillets or shallow bowls, making the presentation feel cozy and inviting. For a casual gathering, transform the chicken and sauce into a delicious sandwich filling with toasted ciabatta and a handful of arugula.
Make Ahead and Storage
Storing Leftovers
Leftover chicken and sauce can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making the next-day meal an absolute delight. Just make sure the chicken is fully cooled before sealing to keep everything fresh and flavorful.
Freezing
This Instant Pot Chicken Thighs in Sun-Dried Tomato Sauce Recipe freezes beautifully. Portion the chicken and sauce into freezer-safe containers or heavy-duty freezer bags and store for up to 3 months. When you’re ready to enjoy, defrost overnight in the fridge to preserve texture and flavor, ready to be reheated gently.
Reheating
Reheat leftovers gently on the stovetop over medium-low heat, stirring occasionally to prevent sauce from sticking or burning. If the sauce thickens too much, add a splash of chicken broth or milk to loosen it up. You can also reheat in the microwave in short bursts, stirring between—just be careful not to overcook the chicken to keep it tender and juicy.
FAQs
Can I use boneless chicken thighs instead?
Absolutely! Boneless chicken thighs would cook faster, so reduce the pressure cooking time to around 8-10 minutes. Just keep an eye on the texture to avoid overcooking, as boneless meat can dry out quicker than bone-in.
What if I don’t have an Instant Pot?
You can adapt this recipe to a stovetop or slow cooker by browning the chicken in a heavy pan, then simmering it in the sauce for about 30-40 minutes until tender. The Instant Pot just speeds things up and intensifies the flavors beautifully.
Can I substitute sun-dried tomatoes with fresh tomatoes?
While fresh tomatoes can be used, they won’t provide quite the same intense umami and tang. If using fresh, roast them first or reduce the broth slightly to concentrate their flavor and maintain the dish’s depth.
Is it better to use milk, cream, or half and half?
All three work wonderfully, but using heavy cream will make for a richer, silkier sauce. Half and half offers a nice balance, and milk keeps it lighter. Choose based on your preference and dietary needs.
Can I make this recipe dairy-free?
Yes! Substitute the milk or cream with coconut milk or a creamy dairy-free alternative, and use a dairy-free Parmesan substitute or nutritional yeast to keep that cheesy flavor without dairy. The sauce will still be creamy and delicious.
Final Thoughts
This Instant Pot Chicken Thighs in Sun-Dried Tomato Sauce Recipe truly transforms everyday ingredients into an unforgettable meal. The tender chicken bathed in bold yet comforting sun-dried tomato sauce is nothing short of magical. Whether you’re cooking for your family or impressing friends, this dish promises ease, flavor, and heartwarming satisfaction. Give it a try—you might just find your new favorite weeknight dinner.
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Instant Pot Chicken Thighs in Sun-Dried Tomato Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: Italian
Description
This Instant Pot Chicken Thighs recipe features juicy, tender chicken cooked in a rich and flavorful sun-dried tomato sauce. Using an Instant Pot ensures the chicken is perfectly cooked and infused with aromatic Italian seasoning, garlic, and tangy sun-dried tomatoes, finished with a creamy parmesan sauce. This comforting dish is quick to prepare and ideal for a satisfying weeknight meal.
Ingredients
Chicken and Sauté
- 1 tablespoon oil
- 1 1/2 pounds bone-in chicken thighs, seasoned with salt and pepper on either side
- 1 small yellow onion, finely diced
- 2 garlic cloves, minced
- 1 teaspoon Italian seasoning
Liquid and Sauce
- 1 cup chicken broth
- 1/3 cup sun-dried tomatoes, chopped
- Salt and pepper to taste
- 1/2 cup milk or heavy cream or half and half
- 1 tablespoon cornstarch
- 1/3 cup grated Parmesan cheese
Instructions
- Brown chicken: Set your Instant Pot to the “sauté” function. Heat the oil until shimmering, then carefully add the seasoned chicken thighs. Brown the chicken on each side until golden for about 3-4 minutes per side. Remove the chicken to a plate and set aside.
- Start sauce: Add the finely diced onion to the Instant Pot and sauté until it begins to soften, approximately 2 minutes. Add the minced garlic and Italian seasoning, cooking for a few seconds until fragrant. Turn off the Instant Pot, then stir in the chicken broth and chopped sun-dried tomatoes. Season with salt and pepper to taste.
- Pressure cook: Return the browned chicken thighs to the Instant Pot, nestling them into the sauce. Secure the lid and ensure the valve is set to the “sealing” position. Select the “pressure cook” function on high pressure, and set the timer for 12 minutes. When finished, allow the pressure to naturally release for 10 minutes, then carefully release any remaining pressure manually.
- Finish sauce: Open the lid and carefully remove the chicken thighs, placing them on a plate and covering them loosely with foil to keep warm. In a measuring jug, combine the milk (or cream/half and half) with the cornstarch, mixing until smooth. Turn the Instant Pot back to “sauté” mode and stir in this milk slurry. Allow the sauce to simmer gently until it thickens. Finally, stir in the grated Parmesan cheese and adjust seasoning if needed. Serve the creamy sun-dried tomato sauce over the chicken thighs.
Notes
- For extra richness, use heavy cream instead of milk.
- You can substitute boneless chicken thighs, just reduce pressure cooking time to 10 minutes.
- The sauce can be made dairy-free by omitting Parmesan and using coconut milk instead of dairy milk.
- Make sure to brown the chicken well for deeper flavor before pressure cooking.
- Leftovers keep well refrigerated for up to 3 days and reheat beautifully.
