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Instant Pot Tuscan Chicken

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!

Total Time
50 mins
Servings: 4 -6
Calories: 343 kcal
Course: Main Course
Cuisine: Italian , American

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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. 
  5. 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.
  6. 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.
  7. Serve Instant Pot Tuscan Chicken: Place chicken back in Instant Pot and give it a quick mix. Then, serve Creamy Tuscan Garlic Chicken!

Notes

  • *Rate Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you!

Nutrition Information

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

% 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.