Instant Pot Creamy Tuscan Chicken
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4 Servings
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Calories
483 kcal
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Course
Main Course
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Cuisine
Italian
Instant Pot Creamy Tuscan Chicken
Description
The Instant Pot Creamy Tuscan Chicken uses boneless skinless chicken breasts seasoned and cooked in a sauce made from full-fat coconut milk, chicken broth, sun-dried tomatoes, garlic, and dried parsley. The addition of all-purpose flour helps thicken the sauce as it comes to a boil before pressure cooking. The cooking process tenderizes the chicken breasts while infusing them with the garlic-infused creamy sauce.
The recipe's method features sautéing onions and garlic first to build flavor, then adding liquids and seasonings to create a flavorful base. Pressure cooking for 8 minutes followed by natural release allows the chicken to cook thoroughly while absorbing the rich sauce. The option to add baby spinach adds a mild leafy element for slight contrast and extra nutrients.
This recipe provides a creamy main dish that can be served alongside vegetables, over pasta, or rice, making it suitable for a hearty meal. The use of an Instant Pot streamlines cooking, making this dish accessible for those seeking flavorful, one-pot meals with creamy textures and savory tomato accents.
Ingredients
Instant Pot Tuscan Chicken:
- 4 chicken breast boneless skinless
- 2 Tbsp avocado oil
- 1 yellow onion diced, large
- 5 cloves garlic minced
- 1 (15-oz) can coconut milk full-fat
- ½ cup chicken broth
- 1 Tbsp parsley dried
- ½ tsp salt to taste, sea salt
- ⅔ cup sun-dried tomatoes drained
- 2 Tbsp all-purpose flour gluten-free
- 2 baby spinach optional, handfuls
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!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 483 kcal
% Daily Value*
| Serving | 1of 4 | |
| Calories | 483kcal | 24% |
| Carbohydrates | 18g | 6% |
| Protein | 44g | 88% |
| Fat | 19g | 29% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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