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Easy Instant Pot Tuscan Chicken Recipe

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4.8 from 126 reviews

This Easy Instant Pot Tuscan Chicken recipe combines tender chicken breasts with a creamy, flavorful sauce made from sun-dried tomatoes, garlic, and parmesan cheese. Cooked quickly using the Instant Pot, this comforting dish features vibrant baby spinach and Italian seasoning for a rich and delicious meal perfect for busy weeknights.

Ingredients

Units Scale

Chicken and Seasoning

  • 1 tbsp sun-dried tomato oil (or olive oil)
  • 2 lbs (900 grams) chicken breasts (boneless and skinless)
  • 1 tsp salt (divided)
  • 1/4 tsp ground black pepper
  • 5 cloves garlic (minced)

Broth and Spices

  • 1/2 cup chicken stock (or vegetable stock)
  • 1 tsp Italian seasoning
  • 1/4 tsp chili flakes (optional)
  • 1/2 cup sun-dried tomatoes (chopped)

Sauce

  • 1 cup heavy cream
  • 1/2 cup parmesan cheese (freshly grated)
  • 2 cups baby spinach leaves (or chopped spinach)

Instructions

  1. Sear the Chicken: Set the Instant Pot to SAUTE mode and heat the sun-dried tomato oil. Season the chicken with half the salt and black pepper. Sear the chicken breasts for 2-3 minutes on each side until golden brown. Remove the chicken and set aside.
  2. Cook Garlic: Add the minced garlic to the Instant Pot and cook for about 30 seconds until fragrant.
  3. Deglaze the Pot: Pour in the chicken stock and scrape up any browned bits stuck to the bottom to incorporate the rich flavors into the sauce.
  4. Season: Stir in the Italian seasoning, remaining salt, black pepper, and chili flakes if using.
  5. Pressure Cook: Return the chicken breasts to the pot. Secure the lid, set valve to SEALING, and pressure cook on HIGH for 5 minutes. Once done, manually release the pressure before opening the lid.
  6. Make the Creamy Sauce: Remove the chicken and set it aside. Switch the Instant Pot back to SAUTE mode and stir in the heavy cream and freshly grated parmesan cheese. Stir continuously until the sauce is smooth and creamy.
  7. Add Vegetables: Add the chopped sun-dried tomatoes and baby spinach leaves to the sauce. Stir until the spinach wilts and is fully incorporated.
  8. Serve: Return the cooked chicken breasts to the pot and spoon the creamy Tuscan sauce over them. Serve hot over pasta, rice, or your preferred side dish with additional parmesan cheese if desired.

Notes

  • You can substitute bone-in chicken thighs; increase pressure cooking time to 8 minutes accordingly.
  • For a lighter version, use half-and-half instead of heavy cream, though sauce may be less rich.
  • Sun-dried tomato oil can be replaced with olive oil if unavailable.
  • Serve with cooked pasta, rice, or crusty bread to complement the creamy sauce.
  • Make sure to manually release the pressure carefully to avoid steam burns.

Find it online: https://cookedbyclara.com/easy-instant-pot-tuscan-chicken-recipe/