Instant Pot Creamy Tuscan Chicken

Name: Instant Pot Creamy Tuscan Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 Servings
Ingredients: 4 boneless skinless chicken breasts; 2 Tbsp avocado oil; 1 large yellow onion; 5 cloves garlic; 1 (15-oz) can full-fat coconut milk; ½ cup chicken broth; 1 Tbsp dried parsley***; ½ tsp sea salt; ⅔ cup sun-dried tomatoes; 2 Tbsp gluten-free all-purpose flour; 2 handfuls baby spinach

User Reviews

4.6

57 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
4 Servings
Calories
483 kcal
Course
Main Course
Cuisine
Italian

Instant Pot Creamy Tuscan Chicken

Tyler Espinosa

Report

An incredibly flavorful yet easy to prepare dinner recipe ideal for any night of the week! Fancy enough for date night!

Share:

I Made This!

42 people made this

Print

12 people printed this

Save this

34 people saved this

Ingredients

Servings

Instant Pot Tuscan Chicken:

4 boneless skinless chicken breasts
2 Tbsp avocado oil
1 large yellow onion diced
5 cloves garlic minced
1 (15-oz) can full-fat coconut milk
½ cup chicken broth
1 Tbsp dried parsley***
½ tsp sea salt to taste
⅔ cup sun-dried tomatoes drained
2 Tbsp gluten-free all-purpose flour
2 handfuls baby spinach optional

Add to Shopping List

Instructions

Sprinkle both sides of the chicken breasts with sea salt and set aside.
Press the Sauté button on your pressure cooker and add the avocado oil and onions. Sauté the onions, stirring occasionally, until they begin to brown, about 8 minutes. Stir in the garlic and sauté another 2 to 3 minutes.
Add the coconut milk, chicken broth, dried parsley, sea salt, and sun-dried tomatoes and whisk well until the clumps of flour are out. Bring the sauce to a full boil and cook for a few minutes to allow the sauce to thicken.
Add the chicken to the pressure cooker and give everything a stir so that the chicken breasts are coated with sauce.
Pressure cook on high for 8 minutes, then naturally release for 10 (If you’re new to pressure cooking: Press “Manual” or “Pressure Cook” button and adjust the time for 8 minutes. Make sure the pressure release valve is closed (sealed). The pressure cooker will take a few minutes to heat up, then it will run its 8-minute pressure cook course. After the 8 minutes is up, allow the pressure cooker to sit for another 10 minutes to begin the natural pressure release process).
Open the pressure release valve to release the remaining pressure. Use tongs to remove the chicken and place it on a plate before stirring in the gluten-free flour. Place chicken back in the pot and stir in the spinach. Cover the pot with the lid for 3 to 5 minutes to allow the spinach to cook. There's no need to cook the meal longer - the existing heat is enough to cause the spinach to wilt.
Serve the creamy Tuscan chicken with your choice of side dishes, and enjoy!