Instant Pot Creamy Tuscan Chicken
Instant Pot Creamy Tuscan Chicken is rich, savory, and full of bold flavor. With garlic, parmesan, sun-dried tomatoes, and wilted spinach in a smooth cream sauce, it's a one-pot dinner that tastes slow-cooked — but takes less than 35 minutes.
Equipment
- Instant Pot For pressure cooking
- Tongs To flip and remove chicken
- Grater For fresh parmesan
Ingredients
- 4 chicken breasts boneless, skinless
- 2 tablespoons olive oil
- 4 cloves garlic minced
- ½ cup sun-dried tomatoes packed in oil, drained and sliced
- 1 cup chicken broth low sodium preferred
- 1 cup heavy cream or half-and-half
- ½ cup grated parmesan cheese freshly grated
- 2 cups baby spinach loosely packed
- 1 teaspoon Italian seasoning
- salt and black pepper to taste
Instructions
- Set Instant Pot to sauté. Add olive oil and brown chicken breasts for 2–3 minutes per side. Remove and set aside.
- Add garlic and sun-dried tomatoes to the pot. Sauté for 1 minute. Stir in broth, scraping up any bits stuck to the bottom.
- Return chicken to the pot. Seal lid and pressure cook on HIGH for 8 minutes. Let pressure release naturally for 5 minutes, then quick release.
- Turn sauté mode back on. Stir in cream, parmesan, and spinach. Cook 2–3 minutes until sauce thickens slightly and spinach wilts.
- Season with salt and pepper to taste. Serve hot with pasta, rice, or crusty bread.
Notes
- Swap spinach for kale if preferred.
- Use chicken thighs for a richer version.
- Add lemon juice or zest for brightness.
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