Looking for a quick and easy family-friendly meal? Look no further than Instant Pot Tuscan Chicken! In just under 30 minutes, you can have juicy, succulent chicken cooked to perfection in a garlic-infused cream sauce, complemented by tangy sun-dried tomatoes and healthy spinach.
Creamy Instant Pot Tuscan Chicken
Get ready to fall in love with Creamy Instant Pot Tuscan Chicken! This dish is perfect for any occasion, whether you're looking for an easy weeknight dinner or a special meal for a celebration. Despite its gourmet flavor profile, this recipe requires only a few simple ingredients, resulting in perfectly balanced layers of aroma and taste.
How to Make Tuscan Chicken in Instant Pot
| Phase | What You’ll Do |
|---|---|
| Sauté | Brown chicken in oil + butter, add garlic |
| Deglaze | Add broth/wine, scrape pot, season well |
| Pressure Cook | 8 min on high (6 min if boneless), quick release |
| Finish Sauce | Stir in cream, parmesan, sun-dried tomatoes, spinach |
| Serve | Return chicken, spoon sauce, and plate it up |
👩🍳 Pro Tips for Perfect Tuscan Chicken
- ✅ Avoid curdling the cream: Let the sauce cool slightly before adding the cream. Stir it in on SAUTÉ mode, then immediately switch off to prevent overheating.
- ✅ Add spinach at the very end: Stir in fresh spinach after turning off the heat. The residual warmth wilts it perfectly without overcooking or turning it mushy.
- ✅ Want a thicker sauce? After pressure cooking, use SAUTÉ mode to simmer the sauce for a few minutes. You can also stir in a slurry of cornstarch and water (1:1 ratio) for extra thickness.
Variations to Try
- Add mushrooms or gnocchi: Toss in sliced mushrooms or a handful of gnocchi before pressure cooking for an even heartier meal.
- Dairy-free twist: Swap heavy cream for coconut cream or plain, softened cream cheese for a rich, creamy texture without the dairy.
- Leftovers idea: Chop up leftover chicken and stir into cooked pasta, then top with mozzarella and bake for a quick Tuscan-style pasta bake.
Storage & Freezing Tips
Store cooled Tuscan chicken in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. To freeze, use a labeled freezer-safe container. Thaw overnight in the fridge, then reheat gently on the stovetop or in the microwave.
More Chicken Dinner Ideas
- Creamy Mushroom Chicken Thighs
- Za'atar Chicken Sheet Pan Dinner
- Garlic Lemon Chicken
- Honey Lemon Garlic Chicken
- Chakhokhbili (Georgian Chicken Stew Recipe)
- Cilantro Lime Chicken
If you make this recipe be sure to leave a comment or give this recipe a rating ⭐⭐⭐⭐⭐! We will be happy to hear from you!
Instant Pot Tuscan Chicken
Ingredients
- 2 tablespoons sun dried tomato oil from the jar
- 3 tablespoons butter
- 2 pounds skinless chicken thighs bone in
- Salt and pepper to taste
- 1 tablespoon garlic cloves minced
- ½ cup chicken stock/ white wine
- 1 teaspoon Italian seasoning
- ¼ teaspoon chili flakes or to taste
- ½ cup sundried tomatoes chopped
- 1 ½ cup heavy cream
- ¾ cup parmesan
- 3 cups baby spinach leaves
Equipment
Instructions
- Select the SAUTE mode on your Instant Pot and heat sun dried tomato oil with butter.
- Season chicken thighs with salt and pepper, cooking for 2-3 minutes on one side until golden. Then, flip and cook for 2 more minutes.
- Add minced garlic and cook until fragrant, 30 seconds.
- Add stock/wine and deglaze the pot, removing bits that stuck to the bottom to prevent the BURN message.
- Season with Italian seasoning, salt, pepper, and chili flakes.
- Secure the lid, and set to PRESSURE COOK/MANUAL for 8 minutes on high pressure/6 minutes for boneless chicken thighs. Wait 6-7 minutes for the pot to reach pressure and start cooking.
- Release steam when finished. Remove chicken and set aside.
- Switch to SAUTE mode, stir in heavy cream and parmesan. Add sundried tomatoes and spinach. Turn off SAUTE to allow the spinach to wilt. Return chicken and spoon sauce over it.
- Serve over pasta or rice with parmesan cheese. Enjoy!
Notes
Storage
- To store Instant Pot Tuscan Chicken, first, let it cool down to room temperature. Then, transfer it to an airtight container and place it in the refrigerator. It can be stored in the refrigerator for up to 4 days. If you want to store it for longer, you can freeze it for up to 3 months.
- To freeze, place the chicken and sauce in a freezer-safe container, leaving some room for expansion, and label with the date before placing it in the freezer. When ready to reheat, thaw it in the refrigerator overnight and reheat it in a pot on the stove or in the microwave.
Nutrition
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LYNDA says
Incredibly delicious!
chefjar says
Thanks so much for the great review and sharing your experience Lynda!
Kathleen Martin says
Very tasty and easy to make for an Instant Pot beginner.
chefjar says
Hi Kathleen! I'm so glad to hear you found the recipe both tasty and accessible, especially as an Instant Pot beginner! And thanks for sharing your positive experience!
Cindy Orley says
Love this recipe. It was a hit with my family, one of the best I've tried for Tuscan themed chicken.
Tatiana says
Thank you so much, Cindy! I'm glad to hear that your family loved it. Tuscan flavors are always a hit!