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Instant Pot Tuscan Chicken

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You can whip up a quick and delicious family meal with Instant Pot Tuscan chicken in just under thirty minutes! Enjoy tender chicken bathed in a creamy garlic sauce. Additionally, you’ll appreciate the zing of sun-dried tomatoes and fresh spinach.

Instant Pot Tuscan ChickenPin

This recipe has earned its spot as one of the top favorites on the blog for good reason! The chicken emerges incredibly tender and juicy, practically melting in your mouth, while the parmesan cream sauce adds a comforting and delectable touch.

You’ll adore the combination of sun-dried tomatoes and spinach. Indeed, they perfectly complement the garlicky parmesan cream sauce—it’s a heavenly pairing!

If you enjoy creamy chicken dinners, be sure to explore my recipes for Instant Pot creamy chicken with mushrooms and Instant Pot creamy mustard chicken as well. Additionally, you might find them delightful.

The Ingredients for Instant Pot Tuscan Chicken

Below, you’ll find the complete list of ingredients along with their quantities. Refer to the recipe card for precise measurements.

  • Sun-dried tomatoes in oil: Utilize both the sun-dried tomatoes and the oil they’re packed in. Olive oil can be used as a substitute.
  • Butter: Used for searing the chicken, imparting a golden hue and rich flavor.
  • Chicken breasts: Opt for skinless and boneless chicken breasts. Alternatively, skinless and boneless chicken thighs can be used, adjusting the cooking time accordingly.
  • Garlic, Italian seasoning, chili flakes (optional), salt, and pepper: Flavorful seasonings to enhance the dish.
  • Chicken or vegetable stock: Homemade stock, prepared using an Instant Pot, is preferred for its superior taste and health benefits compared to store-bought options.
  • Heavy cream: Adds richness and creaminess to the sauce. Half and half can be substituted, though the sauce will be thinner.
  • Parmesan cheese: Stirred into the sauce, freshly grated parmesan cheese provides a cheesy flavor and helps thicken it. Indeed, it enhances the overall texture and taste.
  • Baby spinach leaves: Substitute with chopped large spinach leaves if needed.
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How To Make Tuscan Chicken In The Instant Pot

  • Select the SAUTE setting on the Instant Pot, then heat the oil and melt the butter.
  • Season the chicken with salt and pepper, then cook the first side for 2-3 minutes until golden (adjust the heat if it browns too quickly). Flip the chicken and cook for an additional 2 minutes.
  • Add minced garlic to the pot and cook for 30 seconds or until fragrant.
  • Pour in chicken or vegetable stock, then deglaze the pot by scraping off any stuck bits from the bottom. These flavorful bits will enhance the cream sauce. This step is crucial to prevent the BURN message.
  • Season with Italian seasoning, salt, pepper, and chili flakes.
  • Secure the lid and set the vent to SEALING. Then, choose the PRESSURE COOK or MANUAL setting and set the cooking time for 5 minutes at high pressure (or 8 minutes for bone-in chicken thighs). It will take approximately 6-7 minutes for the Instant Pot to pressurize and begin cooking. Afterward, once the cooking program finishes, perform a quick release of the steam.
  • Carefully open the lid, transfer the chicken to a plate, and set it aside.
  • Switch to the SAUTE setting, then stir in the heavy cream and freshly grated parmesan.
  • Add chopped sun-dried tomatoes and spinach leaves to the pot. Turn off the SAUTE setting and let the spinach wilt.
  • Return the chicken to the pot and spoon the cream sauce over it.
  • Serve over buttered pasta or rice, garnished with extra grated parmesan cheese.
Tasty Instant Pot Tuscan Chicken with sun-dried tomatoes and spinachPin

Top Tips

  • To enhance the flavor, utilize the oil from the sun-dried tomato jar. If unavailable, olive oil makes a suitable substitute.
  • If desired, you can include sliced mushrooms. Add them after the garlic and sauté for a couple of minutes.
  • When using chicken thighs (bone-in, skin-on), adjust the cooking time to 8 minutes. For boneless, skinless chicken thighs, pressure cook for 5 minutes.
  • While heavy cream can be substituted with half and half, note that the sauce will be thinner.
  • To increase the sauce quantity, double the amounts of whipping cream and parmesan cheese.
  • For a smoother sauce, opt for freshly grated parmesan cheese over pre-grated varieties.

Storing

Keep any leftovers in an airtight container in the refrigerator for up to 3 days. Alternatively, you can freeze it in an airtight container or freezer bag for up to 3 months. Additionally, freezing preserves the dish for longer periods.

  • An Instant Pot: I currently rely on this Instant Pot model, which has become my favorite.
  • Stainless steel measuring cups: I use these every time I cook. Additionally, I rely on the accompanying measuring spoons.
  • Tongs
  • Wooden spoon.
  • Chili flakes: These are the chili flakes I prefer, and they truly enhance the flavor of any dish when I crave some heat.
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More Great Instant Pot Recipes

More Chicken recipes

pressure cooker chickenPin

Instant Pot Tuscan Chicken Recipe

Instant Pot Tuscan chicken is a quick and family-friendly meal ready in under thirty minutes! Enjoy tender, succulent chicken in a creamy garlic-infused sauce, with the added zest of tangy sun-dried tomatoes and spinach.
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5 from 2 votes
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Prep Time: 5 minutes
Cook Time: 10 minutes
10 minutes
Total Time: 25 minutes
Servings: 6 Servings
Calories: 436kcal

Ingredients

  • 1 tablespoon of sun-dried tomato oil from the jar
  • 3 tablespoons of butter
  • 2 pounds 900 grams of skinless, boneless chicken breasts
  • 1 teaspoon of salt divided
  • ¼ teaspoon of ground black pepper
  • 5 cloves of garlic minced
  • ½ cup of chicken stock
  • 1 teaspoon of Italian seasoning
  • ¼ teaspoon of chili flakes
  • ½ cup of chopped sun-dried tomatoes
  • 1 cup of heavy cream
  • ½ cup of grated Parmesan cheese
  • 2 cups of baby spinach leaves

Instructions

  • Select the SAUTE setting on the Instant Pot and heat the oil. Then, melt the butter.
  • Season the chicken with salt and pepper. Cook the first side for 2-3 minutes until golden, adjusting the heat if it browns too quickly. Flip and cook for an additional 2 minutes.
  • Add minced garlic to the pot and cook for about 30 seconds, or until fragrant.
  • Pour in chicken or vegetable stock and deglaze the pot, scraping any stuck bits from the bottom. These flavorful bits will enhance the cream sauce and help avoid the BURN message.
  • Season with Italian seasoning, salt, pepper, and chili flakes.
  • Secure the lid, set the vent to SEALING, and select the PRESSURE COOK or MANUAL setting. Set the cooking time for 5 minutes at high pressure (or 8 minutes for bone-in chicken thighs). The Instant Pot will take about 6-7 minutes to come to pressure and start cooking. When the cooking program ends, perform a quick release of the steam.
  • Carefully open the lid, remove the chicken from the pot, and set it aside on a plate.
  • Switch back to the SAUTE setting. Stir in the heavy cream and freshly grated Parmesan cheese.
  • Add chopped sun-dried tomatoes and spinach leaves to the pot. Turn off the SAUTE setting and allow the spinach to wilt.
  • Return the chicken to the pot and spoon the cream sauce over it.
  • Serve over buttered pasta or rice, garnished with extra grated Parmesan cheese.

Notes

  • For added flavor, utilize the sun-dried tomato oil from the same jar as the tomatoes. If unavailable, substitute with olive oil.
  • Consider adding sliced mushrooms if desired. Saute them after the garlic for a couple of minutes.
  • If using bone-in, skin-on chicken thighs, adjust the cooking time to 8 minutes. For boneless, skinless chicken thighs, pressure cook for 5 minutes.
  • Heavy cream can be substituted with half and half, though the sauce will be thinner.
  • To increase the sauce quantity, double the amounts of whipping cream and Parmesan cheese.
  • Using freshly grated Parmesan cheese will result in a smoother sauce.
  • Storing: Place leftovers in an airtight container in the fridge for up to 3 days. Alternatively, freeze in an airtight container or freezer bag for up to 3 months.
 

Nutrition

Sodium: 829mg | Calcium: 164mg | Vitamin C: 12mg | Vitamin A: 1943IU | Sugar: 4g | Fiber: 2g | Potassium: 1036mg | Cholesterol: 172mg | Calories: 436kcal | Saturated Fat: 15g | Fat: 27g | Protein: 38g | Carbohydrates: 9g | Iron: 2mg

Enjoy your delicious chicken dinner! Be sure to give this recipe a star rating below and don’t forget to pin it so others can enjoy it as well.

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11 Comments

  1. Pingback: Marry Me Chicken

  2. 5 stars
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