Instant Pot Chicken Breasts with Italian Dressing are sure to be a new family favorite at your house! This recipe is such an easy meal and perfect for busy weeknights! It only has two ingredients which makes it one of my favorite weeknight dinner recipes!
Is there anything better than a two-ingredient Instant Pot meal? How about if it’s a healthy meal? And makes a TON of flavorful chicken? And it only gets tastier and tastier for leftovers? I’ll take that, PLEASE! I turn to the Instant Pot (or pressure cooker) quite a bit in my daily life, but most especially in the summertime when I don’t want to heat up the house by turning on the oven. Plus, using the pressure cooker lets me stay outside with the kids just a bit longer to make those summer days and summer memories last just a little longer! Instant Pot Italian Chicken (Made with Italian Dressing) is a perfect go-to family meal!
- Boneless Chicken Breasts (I used 2 large chicken breasts, and it makes a TON of shredded chicken.)
- Bottle of Italian Dressing (I just use a bottle of Italian salad dressing. However, if you prefer to make your dressing from your own recipe, or an Italian dressing mix, go right ahead! You need about 2 cups of liquid dressing, however you want to get there! I LOVE this homemade recipe.
- Salt and Black Pepper, to taste, if preferred (I don’t use any salt and pepper in this recipe. I use the Zesty Italian Dressing, and it has more than enough seasoning going for it!)
Ingredient Swaps and Additions for Creamy Italian Chicken
This recipe finishes out with a nice shredded chicken with a light Italian dressing coating all the pieces of chicken. If you want to make a creamy Italian chicken recipe version of this dish, simply add 4-8 ounces of cream cheese and/or a can of cream of chicken soup. You’ll still have the Italian dressing flavor, but a creamier sauce that is OH SO GOOD. We’ll do this cream sauce every now and then for a more indulgent dinner. But I love the recipe as is with the simple Italian dressing just as much, if not more!
Place the chicken breasts in the Instant Pot.
Pour the dressing mixture over the top of the chicken. I like to stir the chicken and dressing around a little to make sure that there is some dressing on the bottom of the instant pot.
Close the lid and make sure the valve is sealed.
Cook on high pressure for 20 minutes.
Let the pressure release naturally for at least 15 minutes. I’ll sometimes let it go for 30 minutes or more on a natural pressure release.
Quick release any remaining pressure, open the lid, and check out your chicken!
Carefully pull the chicken out of the instant pot with tongs and place it on a cutting board. Be careful. This chicken is crazy hot, and cooking it in the instant pot makes very tender chicken breasts. They will fall apart easily just by picking the breasts up with the tongs.
Shred the chicken. I prefer to simply use two forks for the easiest and quickest shredding.
We usually have this dinner for at least two nights. One night we’ll do the Italian chicken served over white rice, and another night we’ll do it over pasta. For the pasta, sometimes I’ll do egg noodles, and then other times a smaller noodle like a corkscrew or bowtie pasta. Whatever I have on hand works great!
This Italian chicken is also great over baked potatoes with cheese, in a salad, or as a wrap in a tortilla!
In addition, I tend to serve this dish with a nice green salad or green beans. Any green veggie would be fine, but those seem to be my two go-to sides for this dish.
You can put the chicken breasts in frozen to cook this recipe. Can you believe that!? I would suggest upping the cooking time to 30-35 minutes depending on how big the chicken breasts are. And I would only suggest doing this if the chicken breasts are individually frozen. Don’t stick a huge block of frozen chicken in the pressure cooker and expect it to all cook evenly.
This recipe can also be made in a slow cooker and cooked low and slow all day. I’d suggest cooking on low for about 8 hours.
Additionally, you can also make this recipe in the oven. Place the chicken and dressing in a baking dish and cook at 350 for about an hour and a half. Check the internal temperature of the chicken to ensure it’s at least 165*, preferably 175* for me. Also, cooked in the oven, the chicken will not shred as easily, so you may want to just serve it as is and let everyone cut the chicken on their plate. But this method is still absolutely delicious and makes juicy chicken breasts.
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- Crock Pot – This is my go-to crockpot. I love that the lid locks. It’s perfect for transport AND perfect for houses with little kids running around. I love knowing that the lid isn’t coming off!
- Instant Pot – This is the Instant Pot that I have and use all the time. I’ve had several versions of the Instant Pot and this is by far, FAR, my favorite.
- Oven Mitts – This is a heavy and hot dish! Make sure you have good oven mitts to protect your hands!
- Cutting Board – I’ve had these for years and I love them. Mine are red! They are the perfect sizes, easy to store, and have a little groove around the edges to stop juices from flowing all over. This is the cutting board I go to time and time again when I’m cooking.
- Tongs – I really like these tongs! Especially for slow cooker or instant pot meals. The rubber on the ends of the tongs prevents the tongs from cutting right through tender meat and vegetables.
Any leftover chicken you have can be stored in an air-tight container in the refrigerator for up to 3 days.
This recipe freezes beautifully. I have frozen leftovers many times in a gallon-size freezer bag. When we are ready to have the meal again, I simply thaw it in the fridge overnight and then either warm the chicken up on the stove or in an oven-safe baking dish. You can always add a little chicken broth if it needs a little more sauce.
Frequently Asked Questions
Absolutely! You can use any type of chicken you want! Cooking times may vary a little. If you use bone-in thighs or breasts, they will take a little longer to cook. If you choose wings or legs, they will cook a little more quickly. I would suggest any of these selections be skinless if it’s going in the instant pot. And just watch your cooking time!
Not really! I usually get whatever is on sale that week at the grocery stores. It’s all pretty similar and it all tastes great!
You can! But I would stick with oil-based dressings, nothing creamy. A red wine vinaigrette would be amazing! Or a raspberry vinaigrette! Or even a nice Balsamic dressing would be nice! I haven’t tried any of these, but I don’t see any reason they would not work beautifully!
You totally can. And I would argue it almost gets better the longer it sits in the sauce, to be honest!
Wrap Up – Instant Pot Chicken Breasts with Italian Dressing
I’m all for easy and delicious meals. Instant Pot Chicken Breasts with Italian Dressing is sure to be a hit and will be a recipe you go to again and again for a delicious weeknight dinner! It’s quick and easy, and my gosh, it only has two ingredients. I’ll take that all day long! I love the Italian seasoning of this recipe and it’s great to have these leftovers on hand for all kinds of fun new dishes, too. This is definitely one of my favorite meals. I can’t wait to hear what you think about this recipe! Let me know in the comment section when you make it! Until then, Just Keep Shuffling!
Instant Pot Chicken Breasts with Italian Dressing
- 1 Pressure Cooker I use the Instant Pot brand.
- 1 pound chicken breasts
- 16 ounces Italian Dressing I like Kraft Zesty Italian
- 1. Place the chicken breasts in the Instant Pot.1 pound chicken breasts
- 2. Pour the dressing mixture over the top of the chicken. I like to stir the chicken and dressing around a little to make sure that there is some dressing on the bottom of the instant pot.16 ounces Italian Dressing
- 3. Close the lid and make sure the valve is sealed.
- 4. Cook on high pressure for 20 minutes.
- 5. Let the pressure release naturally for at least 15 minutes. I'll sometimes let it go for 30 minutes or more on a natural pressure release.
- 6. Quick release any remaining pressure, open the lid and check out your chicken!
- 7. Carefully pull the chicken out of the instant pot with tongs and place it on a cutting board. Be careful. This chicken is crazy hot, and cooking it in the instant pot makes very tender chicken breasts. They will fall apart easily just by picking the breasts up with the tongs.
- 8. Shred the chicken. I prefer to simply use two forks for the easiest and quickest shredding.