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pressure cooker chicken

Instant Pot Tuscan Chicken Recipe

5 from 2 votes
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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CourseMain Course
CuisineAmerican
Prep Time5 minutes
Cook Time10 minutes
10 minutes
Total Time25 minutes
Servings6 Servings
Calories436kcal

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

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