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Creamy tuscan chicken with spinach and sun dried tomatoes
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3.50 from 4 votes

Instant Pot Tuscan Chicken Recipe

Instant pot creamy tuscan chicken
Servings: 4
Calories: 669kcal

Equipment

  • Instant Pot

Ingredients

  • 1 ½ Tablespoons sun dried tomato oil from the jar
  • 2 1/2 Tablespoons salted butter
  • 2 pounds chicken breasts, skinless and boneless
  • 1 teaspoon Kosher salt
  • ¼ teaspoon ground black pepper
  • 2 Tablespoons minced garlic
  • ½ cup chicken broth
  • 1 teaspoon oregano
  • ¼ teaspoon chili flakes
  • ½ cup sundried tomatoes chopped
  • 1 cup heavy cream
  • ½ cup parmesan
  • 3 cups baby spinach leaves
  • Lemon wedges for serving

Instructions

  • On the Instant Pot choose the SAUTE setting. Add the oil and butter to the liner, and heat until butter is melted.
  • Meanwhile, season the chicken with salt and pepper, and place into the butter and oil mixture in the instant pot. Cook on one side for 2-3 minutes until golden brown, then flip and cook for 2 more minutes on the other side. Do not move the chicken to allow a golden crust to form.
  • Add minced garlic to the pot, and cook for 30 seconds or until fragrant.
  • Add chicken broth and then using a wooden spoon, deglaze the pot by removing any bits stuck to the bottom of the pot. This step is also important to avoid getting the BURN message. If needed, remove the chicken first so you can effectively get stuck on bits off the bottom.
  • Add oregano, salt, pepper, and chili flakes to the pot.
  • Place lid on the pot, and secure in place, set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 5 minutes at high pressure/8 minutes if using bone-in chicken thighs. The Instant Pot will take around 6-7 minutes to come to pressure and start cooking.
  • When the cooking time is up, use the quick release method to release pressure from the pot by opening or turning the valve to VENTING.
  • When pressure is released, carefully remove the lid, take the chicken out of the pot and place on a plate, set aside.
  • Set pot to the SAUTE setting, and stir in the heavy cream and the freshly grated parmesan to the liquid remaining in the pot.
  • Add in the chopped sundried tomatoes, and spinach leaves and switch off the SAUTE setting. Let sit for 5 minute to allow the spinach leaves to wilt. And sauce to thicken.
  • Put the chicken back into the pot, along with any juices that collected on the plate, and spoon the cream sauce over it. Taste sauce and adjust seasoning as needed.
  • Serve over buttered pasta or rice with extra grated parmesan cheese and lemon wedges.

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.
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.

Nutrition

Calories: 669kcal | Carbohydrates: 13g | Protein: 57g | Fat: 44g | Saturated Fat: 22g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 240mg | Sodium: 1261mg | Potassium: 1538mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3536IU | Vitamin C: 16mg | Calcium: 256mg | Iron: 3mg