Instant Pot Tuscan Chicken
Creamy Tuscan-style chicken made in the Instant Pot with sun-dried tomatoes, spinach, and Parmesan.
Equipment
- Instant Pot
Ingredients
Ingredients
- ?1 tablespoonsun dried tomato oilfrom the jar
- ?3 tablespoonsbutter
- ?2 pounds 900 gramschicken breastsskinless and boneless
- ?1 teaspoonsaltdivided
- ?1/4 teaspoonground black pepper
- ?5 clovesgarlicminced
- ?1/2 cupchicken stock
- ?1 teaspoonItalian seasoning
- ?1/4 teaspoonchili flakes
- ?1/2 cupsundried tomatoeschopped
- ?1 cupheavy cream
- ?1/2 cupparmesan
- ?2 cupsbaby spinach leaves
Instructions
Instructions
- Select SAUTE on the Instant Pot. Add 1 tablespoon sun-dried tomato oil and 3 tablespoons butter; heat until the butter has melted and the pot is hot.
- Meanwhile, season the chicken breasts with 1/2 teaspoon of the salt and all of the 1/4 teaspoon ground black pepper.
- Add the chicken to the hot pot and sear the first side 2–3 minutes, until golden (reduce heat if browning too quickly). Flip and sear the other side for 2 minutes. If the chicken does not fit in a single layer, sear in batches.
- Add the minced garlic to the pot and cook, stirring, for about 30 seconds until fragrant.
- Pour in 1/2 cup chicken stock and scrape the bottom of the pot to deglaze and remove any browned bits.
- Stir in 1 teaspoon Italian seasoning, the remaining 1/2 teaspoon salt, and 1/4 teaspoon chili flakes.
- Secure the lid, set the vent to SEALING, and select PRESSURE COOK/MANUAL on HIGH for 5 minutes. When the cooking cycle ends, perform a quick release of the pressure (use caution).
- Carefully remove the lid, take the chicken out onto a plate, and set aside.
- Select SAUTE again. Add 1 cup heavy cream and 1/2 cup Parmesan to the pot and stir until the sauce begins to simmer and the cheese has melted.
- Stir in 1/2 cup chopped sun-dried tomatoes and 2 cups baby spinach. Cook, stirring, until the spinach wilts and the sauce thickens slightly (about 1–2 minutes).
- Return the chicken to the pot and spoon the cream sauce over it to coat and reheat briefly.
- Serve the chicken with the sauce over pasta or rice.
Notes
For extra flavor, use the sun-dried tomato oil that comes in the same jar as the sun-dried tomatoes. If not available, substitute with olive oil.
You can also add sliced mushrooms if you like. Add them after the garlic, and saute them for a couple of minutes.
If using chicken thighs (bone-in, skin-on) adjust the cooking time to 8 minutes. For boneless skinless chicken thighs, pressure cook for 5 minutes.
You can substitute the heavy cream with half and half, but the sauce will be thinner.
For some extra sauce, double the whipping cream, and parmesan cheese amounts.
Freshly grated parmesan cheese will result in a smoother sauce.
Storing:Store the leftovers in an airtight container in the fridge for up to 3 days. It can also be frozen in an airtight container or freezer bag for up to 3 months.
You can also add sliced mushrooms if you like. Add them after the garlic, and saute them for a couple of minutes.
If using chicken thighs (bone-in, skin-on) adjust the cooking time to 8 minutes. For boneless skinless chicken thighs, pressure cook for 5 minutes.
You can substitute the heavy cream with half and half, but the sauce will be thinner.
For some extra sauce, double the whipping cream, and parmesan cheese amounts.
Freshly grated parmesan cheese will result in a smoother sauce.
Storing:Store the leftovers in an airtight container in the fridge for up to 3 days. It can also be frozen in an airtight container or freezer bag for up to 3 months.