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Check out my recipe for making Instant Pot Olive Garden Italian Dressing Chicken using the pressure cook function.
Ever since I was a kid, I have loved going to the Olive Garden for soup, salad, and breadsticks. At one point in my life, this was my weekend ritual. Literally, every weekend I found myself at the Olive Garden! I know, I know, I know…..the Olive Garden is not real Italian food. You’re right, it’s not! But, the salad is really good, thanks to the salad dressing! Check out our recipe for Instant Pot Olive Garden Italian Dressing Chicken using this delicious salad dressing!
Imagine my delight when I came across the Olive Garden salad dressing at the grocery store!!!! How could this be?? Yes! Now, I can make my own “Olive Garden” salads at home. :). Before grocery stores sold the Olive Garden Italian salad dressing, I would buy it from the restaurant!
This recipe combines the deliciousness of the Olive Garden Italian salad dressing with boneless skinless chicken breasts. You can really use any type of chicken that you prefer. We mostly eat boneless skinless chicken breasts, so that’s what is used in this recipe.
Once you have prepared the chicken, feel free to serve it with your favorite side dishes. I chose to serve with some pasta and green beans and I poured some of the additional sauce right on top of everything. In all honesty, I thought that this was going to be Italian dressing overload and I was pleasantly surprised that it was not! Not at all!
Tips for this recipe:
1.You can use whatever kind of chicken you prefer. I used boneless skinless chicken breasts but you could use bone-in chicken breasts, chicken thighs, legs, or wings. If you choose to use bone-in chicken breasts or dark meat chicken, you will need to increase the cooking time by a couple of minutes.
2.If you would prefer a milder Italian dressing flavor, you can substitute 1 cup of chicken broth for 1 cup of salad dressing.
3.You can increase the number of chicken breasts to 4 or 5 without needing to increase the amount of salad dressing used in this recipe. Since you need liquid in the Instant Pot to pressure cook the chicken, there tends to be a lot of dressing/cheese sauce leftover. So, if you want to cook more than 2 or 3 chicken breasts, you can do so, without having to increase the amount of liquid in the pot. Just make sure that there is enough liquid in the pot to cover the chicken breasts about halfway.
Looking for more recipes? Check out some of our favorites!
- Instant Pot ABC Green Beans
- Instant Pot Pecan Glazed Ham
- Instant Pot Carrot Cake Cheesecake
- Instant Pot Black Eyed Peas
- Instant Pot Hard Boiled Eggs
Ingredients for making Instant Pot Olive Garden Chicken:
- 2-3 Large boneless skinless chicken breasts
- 2 Cups Olive Garden Italian salad dressing
- ⅓ Cup grated parmesan cheese
Directions to make Instant Pot Olive Garden Italian Dressing Chicken:
1.Pour one cup of Olive Garden Italian Dressing into the Instant Pot.
2.Place 2-3 large boneless skinless chicken breasts into the Instant Pot.
3.Mix remaining 1 cup of Olive Garden Italian Dressing with ⅓ cup of grated parmesan cheese.
4.Pour dressing/cheese mixture over chicken breasts.
5.Close lid and move valve to “seal position.” Turn Instant Pot on. Select the “pressure cooker” setting and cook on high for 10 minutes.
6.When timer beeps, allow pressure to natural release for 5 minutes and then quick-release remaining pressure. Remove lid.
7.Serve with your favorite pasta and vegetables!
Pin Instant Pot Olive Garden Italian Dressing Chicken recipe for later!!
Recipe
Instant Pot Olive Garden Italian Dressing Chicken
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Ingredients
- 2-3 Large boneless skinless chicken breasts
- 2 Cups Olive Garden Italian salad dressing
- ⅓ Cup grated parmesan cheese
Instructions
- Pour one cup of Olive Garden Italian Dressing into the Instant Pot.
- Place 2-3 large boneless skinless chicken breasts into the Instant Pot.
- Mix remaining 1 cup of Olive Garden Italian Dressing with ⅓ cup of grated parmesan cheese.
- Pour dressing/cheese mixture over chicken breasts.
- Close lid and move valve to "seal position." Turn Instant Pot on. Select "pressure cooker" setting and cook on high for 10 minutes.
- When timer beeps, allow pressure to natural release for 5 minutes and then quick-release remaining pressure. Remove lid.
- Serve with your favorite pasta and vegetables!
Nutrition
Nutrition information is provided as a courtesy and is an estimate only.
DiDiB says
My family loves this recipe. And yes, like others, sometimes I get a burn notice, and sometimes not. It always works out in the end! I would love to try this with boneless chicken thighs instead of the breasts, but not sure of how to adjust the cook time. Anyone try that?
DiDiB says
Update: I used boneless skinless chicken thighs and cooked for the same amount of time, 10 minutes. They came out great!
Cherry Lambert says
I added 3/4 cup chicken broth and after the quick release set to sauté & added 2oz of cream cheese. Just to have a little extra sauce.
Momma says
Instant pot told me burnt too! So strange. This turned out delicious though. I added a block of cream cheese to ours
Julie S says
The flavor was great, but I received a “burn” message on the instant pot just before it became fully pressurized. I think I’ll have to bake it in the oven or slow cooker next time.
Lauren Cardona says
Oh no. I haven’t gotten the burn notice when making this recipe. There should be enough liquid in the pot so that doesn’t happen. But, slow cooking or baking it would be delicious too!
Diane says
I always get a burn message with this recipe too. It’s so frustrating.
Lauren Cardona says
Hmm, I’ve never gotten the burn message. Try adding in a little chicken broth to thin out the dressing.
arya says
if you are extremely busy this is perfect.
Nicole Chandler says
Can’t wait to make this recipe looks so good. What type of pasta you are showing in the picture what is the sauce mix with pasta?
Lauren Cardona says
I believe it’s called gemelli pasta. You can make any pasta you want though. I actually just mixed the pasta with some of the extra dressing mixture. :). Enjoy!
Kathy B says
Love the flavor, but cheese burned on bottom of pot. Next time I cook, I am going to skip cheese, remove chicken from pot after cooked, then add cheese. I may even use a bit of arrowroot to thicken the sauce.
Kristen says
I did this with frozen chicken breasts and I definitely had to cook the chicken longer than the original 10 minutes. All three chicken breasts were still raw in the middle.
TheTastyTravelers says
Hi Kristen! I’m sorry to hear that your chicken wasn’t cooked all the way through. Usually, when cooking frozen meat there is no need to increase the pressure cook time as the pot will just take longer to get up to temperature. Were the chicken breasts frozen together or individually? I’ve made frozen chicken breasts several times without any issues, but they were individually frozen chicken breasts.
Debbie says
Can you use frozen boneless breast
TheTastyTravelers says
Yes you can! :). No need to adjust the pressure cook time for frozen chicken. The pot will take longer to get up to pressure and the chicken will thaw during that time.