Easy recipe for Instant Pot Tuscan Chicken in 30 Mins
Craving a quick dinner? Make our creamy Instant Pot Tuscan Chicken with spinach and sun-dried tomatoes. Try this easy one-pot recipe.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts cut into 1-inch cubes
- 1 tsp salt or to taste
- 0.5 tsp black pepper freshly ground
- 2 tbsp olive oil
- 4 cloves garlic minced
- 1 cup low-sodium chicken broth
- 0.5 cup sun-dried tomatoes in oil drained and roughly chopped
- 1 tsp Italian seasoning
- 1 cup heavy cream
- 0.5 cup grated Parmesan cheese
- 5 oz fresh spinach
Instructions
- Pat the chicken cubes dry and season generously with salt and pepper.
- Set the Instant Pot to the 'Sauté' function on high. Once hot, add the olive oil. Add the chicken in a single layer (work in batches if necessary) and sear for 2-3 minutes per side, until golden brown. Remove the chicken from the pot and set aside.
- Add the minced garlic to the pot and sauté for 30 seconds until fragrant. Pour in the chicken broth to deglaze, scraping up any browned bits from the bottom of the pot with a wooden spoon.
- Turn off the 'Sauté' function. Return the seared chicken to the pot. Stir in the chopped sun-dried tomatoes and Italian seasoning.
- Secure the lid, set the steam valve to 'Sealing', and cook on high pressure for 6 minutes. Once the timer finishes, perform a quick release by carefully moving the steam valve to 'Venting'.
- Once the pin drops, carefully open the lid. Select the 'Sauté' function again. Stir in the heavy cream and grated Parmesan cheese until the cheese is melted and the sauce has slightly thickened.
- Add the fresh spinach in handfuls, stirring until it wilts into the sauce, which should take about 1-2 minutes. Turn off the Instant Pot. Taste and adjust seasoning with more salt and pepper if needed. Serve immediately.
Notes
Serving Suggestions: This creamy Tuscan chicken is delicious served over pasta (like penne or fettuccine), rice, mashed potatoes, or zucchini noodles for a low-carb option.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Variations: You can use boneless, skinless chicken thighs instead of breasts; they may require an extra minute of pressure cooking time. For extra flavor, add 1/4 cup of dry white wine to deglaze the pot before adding the chicken broth.
