Make this Italian-inspired Creamy Instant Pot Tuscan Chicken Recipe (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!
TAGS: Chicken recipes
Keyword: Dinner recipes, Lunch, Main course, meat, Quick meals, American, Italian
Instant Pot Tuscan Chicken
Prep Time: 10 MinsTotal Time: 50 Mins
Cook Time: 40 MinsYield: 4-6 Servings
Cook Time: 40 MinsYield: 4-6 Servings
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.
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. With Venting Knob at Venting Position, close the lid and turn Venting Knob to Sealing Position.
- Chicken Thighs: Pressure Cook at High Pressure 5 minutes + Natural Release 10 minutes
- Chicken Breasts: Pressure Cook at High Pressure 4 minutes + Natural Release 10 minutes
After 10 minutes, release remaining pressure.
- Chicken Thighs: Pressure Cook at High Pressure 5 minutes + Natural Release 10 minutes
- Chicken Breasts: Pressure Cook at High Pressure 4 minutes + Natural Release 10 minutes
After 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!
2 tablespoons (28g) unsalted butter or olive oil
2 teaspoons (2.4g) Italian seasonings
8 (83g) cremini mushrooms , sliced
1 tablespoon (15ml) light or regular soy sauce (not low sodium)
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
4 - 6 (955g) skinless chicken breasts or skinless chicken thighs
¼ cup (63ml) cold water
2 teaspoons (2.4g) Italian seasonings
8 (83g) cremini mushrooms , sliced
1 tablespoon (15ml) light or regular soy sauce (not low sodium)
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
4 - 6 (955g) skinless chicken breasts or skinless chicken thighs
Thickener:
3.5 tablespoons (32g) cornstarch¼ cup (63ml) cold water
Calories 343 Calories from Fat 135
Total Fat15g
Cholesterol139mg
Sodium139mg
Potassium1087mg
Total Carbohydrates13g
Protein37g
Vitamin A20.5%
Vitamin C9.8%
Calcium5.5%
Iron11.7%
VIDEO RECIPE *not available
Keyword: Dinner recipes, Lunch, Main course, meat, Quick meals, American, Italian
