Instant Pot Tuscan Chicken
User Reviews
5.0
894 reviews
Excellent
-
Total Time
50 mins
-
Servings
4 -6
-
Calories
343 kcal
-
Course
Main Course
Instant Pot Tuscan Chicken
Report
Make this Italian-inspired Creamy Instant Pot Tuscan Chicken (Pressure Cooker Tuscan Garlic Chicken). Tender chicken immersed in simple yet richly balanced creamy garlic sauce with caramelized mushrooms and sweet sun-dried tomatoes. Crazy satisfying easy weeknight meal!
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Ingredients
- 4 - 6 (955g) skinless chicken breasts or skinless chicken thighs
- 2 tablespoons (28g) unsalted butter or olive oil
- 2 teaspoons (2.4g) Italian seasonings
- 8 (83g) cremini mushrooms , sliced
- 1 tablespoon (15ml) Regular soy sauce
- ¾ cup (188ml) unsalted chicken stock
- 4 (16g) garlic cloves , minced
- 60 - 80 grams sun-dried tomatoes
- 1 cup (40g) spinach
- ½ cup (125ml) heavy cream
- ¼ - ½ cup (16 - 32g) freshly grated Parmesan cheese
Thickener:
- 3.5 tablespoons (32g) cornstarch
- ¼ cup (63ml) cold water
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Instructions
- Brown Chicken Thighs or Chicken Breasts: Heat up Instant Pot using Sauté More function. Wait until it says HOT. This prevents chicken from sticking to the pot.Pat dry chicken and season one side gently with salt + black pepper. Add in 2 tbsp (28g) unsalted butter or olive oil. Quickly add in the chicken to prevent butter from burning. While one side is browning, season the other side with more salt + black pepper. Brown first side for 3.5 minutes, then the other side for 2 minutes. Set the chicken aside.*Pro Tip: For better browning results, brown chicken in 2 batches using the same cooking times.
- Saute Garlic & Mushrooms: Add minced garlic, then saute for 30 seconds until fragrant. Add sliced mushroom, season with salt + black pepper, then saute for a minute. Add 2 tsp (2.4g) Italian seasonings, then saute for another minute.
- Deglaze Instant Pot: Mix 1 tbsp (15ml) soy sauce + ¾ cup (188ml) unsalted chicken stock together, then pour in Instant Pot and deglaze (scrub all the flavorful brown bits off the bottom). Give it a quick mix.
- Pressure Cook Chicken: Add in browned chicken + meat juice. Pressure cook chicken at:-Chicken Thighs: High Pressure 5 minutes + Natural Release 10 minutes-Chicken Breasts: High Pressure 4 minutes + Natural Release 10 minutesAfter 10 minutes, release remaining pressure.
- Create Tuscan Chicken Sauce: Set aside chicken, bring the liquid mixture back to a boil (Saute button). Add in 1 cup (40g) spinach and 60 - 80g sun-dried tomatoes, then cook for 30 seconds. Give them a quick stir. Mix in 1/2 cup (125ml) heavy cream and 1/4 - 1/2 cup (16 - 32g) freshly grated Parmesan cheese.
- Thicken Tuscan Chicken Sauce & Seasoning: Mix 3.5 tbsp (32g) cornstarch + ¼ cup (63ml) cold water together in a small mixing bowl. Add the cornstarch mixture one third at a time to thicken the Tuscan Chicken sauce until desired thickness. Taste and season with more salt, cheese, soy sauce if necessary.
- Serve Instant Pot Tuscan Chicken: Place chicken back in Instant Pot and give it a quick mix. Then, serve Creamy Tuscan Garlic Chicken!
Equipments used:
Notes
- *Rate Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you!
Nutrition Information
Show Details
Calories
343kcal
(17%)
Carbohydrates
13g
(4%)
Protein
37g
(74%)
Fat
15g
(23%)
Saturated Fat
7g
(35%)
Cholesterol
139mg
(46%)
Sodium
399mg
(17%)
Potassium
1087mg
(31%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
1025IU
(21%)
Vitamin C
8.1mg
(9%)
Calcium
55mg
(6%)
Iron
2.1mg
(12%)
Nutrition Facts
Serving: 4-6
Amount Per Serving
Calories 343 kcal
% Daily Value*
| Calories | 343kcal | 17% |
| Carbohydrates | 13g | 4% |
| Protein | 37g | 74% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 139mg | 46% |
| Sodium | 399mg | 17% |
| Potassium | 1087mg | 23% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 1025IU | 21% |
| Vitamin C | 8.1mg | 9% |
| Calcium | 55mg | 6% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
894 reviews
Excellent
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