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5 from 2 reviews

  • Author: Chefjar
  • Total Time: 15 mins
  • Yield: 4 1x


Indulge in the rich and savory flavors of Instant Pot Tuscan Chicken! This family-friendly dish features juicy chicken cooked to perfection in a creamy garlic sauce, paired with tangy sun-dried tomatoes and nutritious spinach.


  • 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 1/2 cup heavy cream
  • 3/4 cup parmesan
  • 3 cups baby spinach leaves


  • 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!



  • 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.
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Category: Instant Pot Recipes
  • Cuisine: Italian


  • Calories: 433 kcal
  • Sugar: 4 g
  • Sodium: 827 mg
  • Fat: 26 g
  • Saturated Fat: 14 g
  • Carbohydrates: 9 g
  • Fiber: 2 g
  • Protein: 39 g
  • Cholesterol: 171 mg