Cook this easy Instant Pot Chicken Scampi!

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat content.

white wine

💰Cheaper: chicken broth

Chicken broth provides flavor without alcohol.

parmesan cheese

💰Cheaper: pecorino cheese

Pecorino is often less expensive and offers a similar taste.

chicken breast

💰Cheaper: chicken thighs

Chicken thighs are cheaper and juicier.

Add 1 tablespoon of oil to the hot Instant Pot.

Add red bell peppers, yellow bell peppers, and red onions to the pot and sauté for a short time until they brighten and the onions soften.

Remove the sautéed vegetables from the pot and set aside.

Add another tablespoon of oil and 1 tablespoon of butter to the pot.

Add chicken tenders to the pot, ensuring they are not crowded, and brown them on one side.

Add 1/4 cup of white wine to deglaze the pot, scraping the bottom to incorporate the browned bits.

Return the browned chicken to the pot, laying it flat.

Add the sautéed peppers and onions on top of the chicken.

Lock the lid in place and set the Instant Pot to cook on high pressure for 3 minutes with automatic quick pressure release.

After cooking, open the lid and check that the vegetables are still bright and crisp-tender.

Make a cornstarch slurry by whisking cornstarch with cold water until fully dissolved.

Move the chicken and vegetables to the side and add the cornstarch slurry to the sauce, stirring until it thickens.

Add parmesan cheese gradually, stirring to ensure it melts evenly into the sauce.

Pour in heavy cream while stirring to incorporate it into the sauce, adjusting the thickness as desired.

Plate the chicken scampi over pasta and garnish with parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens