Nothing beats cream cheese and parmesan added to chicken. This Instant Pot Creamy Parmesan Chicken is an easy dump-and-go dinner that yields a rich, creamy dish studded with spinach. Toss it with your favorite pasta or serve over rice or potatoes for a family-friendly meal everyone will request again.
This recipe was originally published August 2019 and updated January 2025.
I firmly believe cream cheese makes almost anything better — and this recipe proves it. Cream cheese and parmesan create a velvety sauce that keeps the chicken juicy and flavorful. This Instant Pot version is quick, requires minimal effort, and is perfect for busy weeknights.
The recipe is freezer-friendly and versatile: serve the creamy chicken with pasta, rice, mashed potatoes, on a sandwich, or alongside steamed vegetables. It uses simple ingredients you likely have on hand, and it works with fresh or frozen boneless, skinless chicken breasts.
Why You Will Love This Instant Pot Creamy Parmesan Chicken
- Quick and simple: Season the chicken, pressure cook, shred, then stir in cream cheese, parmesan, and spinach.
- Minimal ingredients: Basic pantry items make this an easy last-minute meal; frozen chicken works fine.
- Freezer-friendly: Make a batch and freeze the chicken in its creamy sauce for up to three months (don’t freeze with pasta).
- Flexible serving options: Serve over pasta, rice, mashed potatoes, on a bun, or with vegetables.
Ingredient Notes
- Chicken: Use boneless, skinless breasts, fresh or frozen. Adjust cook time if pieces vary in size.
- Cream cheese: Full-fat cream cheese gives the creamiest result; lower-fat versions may separate.
- Chicken broth: Adds flavor; low-sodium or no-salt-added broth lets you control seasoning.
- Spinach: Fresh or frozen both work; add frozen directly during the final step and stir until wilted.
Step-By-Step Instructions
- Add ½–¾ cup chicken broth to the bottom of the Instant Pot. Place the chicken breasts on top and season with sea salt, cracked black pepper, garlic powder, and Italian seasoning.
- Seal the Instant Pot and pressure cook on high: 8–10 minutes for thawed breasts (smaller pieces 8 minutes, larger pieces 10 minutes) or 11–12 minutes for frozen.
- When the timer finishes, perform a quick release. Verify the internal temperature is 165°F; if not, cook a few minutes longer.
- Remove the chicken and shred with two forks.
- Switch the Instant Pot to Sauté mode. Stir in the cream cheese, grated parmesan, and spinach until the cream cheese melts and the sauce becomes smooth and thickened. If the sauce is too thick, add the remaining ¼ cup broth or more to reach the desired consistency.
- Toss with cooked pasta or spoon over rice, potatoes, or a bed of greens. Top with extra grated parmesan and fresh basil if desired.
Storage
Store leftovers in an airtight container in the refrigerator for 3–4 days. To freeze, cool completely and place in a freezer-safe container; the sauce and chicken will keep up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stove or in a microwave.
Recipe Tips
- Even sizing: Use similarly sized chicken breasts or pound thicker pieces for consistent cooking.
- Adjust sauce: Add more cream cheese or parmesan for a richer sauce, and thin with broth as needed.
- Check temperature: Cooking times vary by size and whether chicken is frozen; ensure a 165°F internal temperature before shredding.
- Follow your manual: Read your pressure cooker manual and make sure the vent is set to sealing before cooking.
How to serve this recipe:
- Toss with fettuccine, penne, angel hair pasta, or zucchini noodles.
- Serve on a brioche bun for a delicious sandwich option.
- Stir a splash of white wine into the sauce for extra depth.
- Serve over mashed potatoes or garlic-parmesan mashed potatoes.
- Try it over rice or a seasoned rice pilaf, and finish with chopped fresh basil.
Slow cooker Variation
If you don’t have a pressure cooker, use a slow cooker: cook on high for 4–6 hours or low for 6–8 hours. Avoid starting with frozen meat in a slow cooker—use thawed chicken, then shred and stir in spinach and cheeses about 30 minutes before serving so the cream cheese melts into the sauce.
Check out these other Instant Pot Recipes
- Instant Pot Cheesy Chicken and Rice
- Creamy Instant Pot Pasta
- Instant Pot Chicken Tortilla Soup
- Pressure Cooker Carnitas
- Butter Herb Instant Pot Salmon
- Easy Instant Pot Mac and Cheese
- Garlic Parmesan Instant Pot Mashed Potatoes
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Instant Pot Creamy Garlic Parmesan Chicken
Ingredients
- 1½ lb boneless chicken breasts (fresh or frozen)
- ½–¾ cup chicken broth, more as needed
- 1 tsp garlic powder (plus more to taste)
- ½ tsp cracked black pepper
- ½ tsp sea salt
- 4–6 oz cream cheese, cubed
- ½ cup grated parmesan
- 1 cup freshly chopped spinach
- ½–1 tsp Italian seasoning
Instructions
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Add ½ cup chicken broth to the bottom of the Instant Pot. Place chicken breasts on top (use a trivet if you prefer).
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Season chicken with sea salt, cracked pepper, Italian seasoning, and garlic powder.
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Close the lid, set the vent to sealing, and pressure cook on high: 8–10 minutes for thawed chicken or 11–12 minutes for frozen.
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When finished, quick release pressure. Check the internal temperature; it should reach 165°F. If needed, cook a few more minutes.
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Shred the chicken with two forks.
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Switch to Sauté, then stir in cream cheese, parmesan, and spinach until the cream cheese is melted and the sauce is smooth. Thin with additional broth if necessary.
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Toss with cooked pasta or serve over rice or mashed potatoes. Top with extra parmesan and fresh herbs if desired.
Notes
Adjust cooking time as needed: Times vary by size and whether the chicken is frozen; add time at high pressure until it reaches 165°F.
Safety reminder: Read your pressure cooker manual and ensure the vent is set to sealing before pressure cooking.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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