Instant Pot Tuscan Chicken

Creamy Instant pot Tuscan chicken with spinach and sundried tomatoes. This dinner is loved by the whole family and takes less than 40 minutes to be ready. Creamy, comforting and delicious!

I always loved creamy dishes, I find the cream really comforting and satisfying. This Tuscan chicken is one of our family favorites as it’s not just creamy, but also packed with incredible flavors! It’s quick, easy and filling!

TOOLS AND INGREDIENTS YOU WILL NEED TO MAKE THIS INSTANT  POT TUSCAN CHICKEN

• An Instant Pot. I have this Instant Pot, it’s my favorite!
• I love these stainless steel measuring cups and use them every time I cook, as well as those measuring spoons.
• Instant Pot glass lid.
• Tongs.
• Wooden spoon.
• These are the chili flakes that I use, they are absolutely AMAZING! I add them to any recipes when I want some heat, and they make a huge difference in the taste.

THE INGREDIENTS

You will need:

• Olive oil
• Onion
• Chicken breasts (skinless and boneless)
• Seasonings: dried basil, thyme, chili flakes, black pepper, salt… Anything that you like!
• Garlic
• Sundried tomatoes
• Vegetable stock – I make my own in the Instant Pot, it’s sooo easy and good! Click here for the recipe.
• Heavy cream
• Parmesan cheese
• Spinach – large leaves or baby spinach leaves

HOW TO MAKE INSTANT POT TUSCAN CHICKEN

Step 1

Click on “saute” and set for 10 minutes. Add olive oil, and cook the onions until they’re soft and translucent.

Then add the chicken breasts and brown them from both sides.

Step 2.

Season the chicken, then add the chopped sundried tomatoes and garlic. Cook for a minute, then add the stock.

Step 3.

Cover the pot with the lid, and set the vent on sealing position. Click on “pressure cook” or “manual” and choose high pressure for 5 minutes. Allow the Instant Pot to come to pressure, and start cooking.

Once cooking is finished, quickly release the steam. There will be lots of liquid, and that will be the base of the creamy sauce. Take the chicken breasts out, and set aside in a plate.

Step 4.

Add heavy cream and parmesan cheese to the liquids with sundried tomatoes. Set on “saute” for 5 minutes.

Stir with a wooden spoon, as the sauce cooks and becomes creamy.

Step 5.

Put the chicken back in, cover it with sauce. Add the spinach and let it wilt (the Instant Pot should be switched off at this stage). I like to cover the IP with a lid for a couple of minutes to let the spinach wilt. 

Season with ground black pepper, and serve over rice or pasta.

Join our private Instant Pot and Air Fryer Facebook group where we share exclusive recipes, and answer all of your IP and AF questions! We hope to see you there!

Instant Pot and Air Fryer Recipes and Hacks Private group Join Group

MORE GREAT INSTANT POT RECIPES

• Instant Pot shrimp and broccoli
• Instant Pot hibachi steak
• Instant Pot chicken wings
• Instant Pot burrito bowl
• Instant Pot fajita rice
• Instant Pot steak fajitas
• Instant Pot chicken fajitas
• Instant Pot corn on the cob
• Instant Pot potato salad
• Instant Pot buttered potatoes

Or check out my Instant Pot recipe collection!

If you make this recipe, please don’t forget to rate it and share a picture on social media. Tag #LittleSunnyKitchen in your posts as I would really love to see what you make!
Thank you for supporting Little Sunny Kitchen, so I can keep sharing my family recipes with you for free.

5 from 9 votes

Instant Pot Tuscan Chicken

Creamy Instant pot Tuscan chicken with spinach and sundried tomatoes. 

Prep Time 5 minutes

Cook Time 30 minutes

Servings 4

Author Diana

Print Recipe

Ingredients

• 1 tbsp Olive oil
• 1 medium Onion diced
• 25 oz 700 grams Chicken breasts skinless and boneless
• ½ tsp Chili flakes, thyme, basil optional (add as much as you like)
• Salt and pepper
• 5 cloves Garlic minced
• ½ cup Sundried tomatoes chopped
• ½ cup Vegetable or chicken stock
• 1 cup Heavy cream
• ½ cup Parmesan cheese
• 2 cups Spinach – large leaves or baby spinach leaves

Instructions

• On the Instant Pot, click on "saute" and set for 10 minutes. Add olive oil, and cook the onions until they're soft and translucent.
• Then add the chicken breasts and brown them on both sides.
• Season the chicken, then add the chopped sundried tomatoes and garlic. Cook for a minute, then add the stock.
• Cover the pot with the lid, and set the vent on sealing position. Click on “pressure cook” or “manual” and choose high pressure for 5 minutes. Allow the Instant Pot to come to pressure, and start cooking.
• Once cooking is finished, quickly release the steam. There will be lots of liquid, and that will be the base of the creamy sauce. Take the chicken breasts out, and set aside on a plate.
• Add heavy cream and parmesan cheese to the liquids with sundried tomatoes. Set on “saute” for 5 minutes.
• Stir with a wooden spoon, as the sauce cooks and becomes creamy.
• Put the chicken back in, cover it with sauce. Then add the spinach and let it wilt (the Instant Pot should be switched off at this stage). I like to cover the IP with a lid for a couple of minutes to let the spinach wilt.
• Season with ground black pepper, and serve over rice or pasta.

Video

Nutrition facts

Calories: 544kcal | Carbohydrates: 14g | Protein: 46g | Fat: 34g | Saturated Fat: 17g | Cholesterol: 203mg | Sodium: 594mg | Potassium: 1322mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2615IU | Vitamin C: 15mg | Calcium: 239mg | Iron: 3mg

Course Main dish

Cuisine American

©LITTLE SUNNY KITCHEN. Content and photographs are copyright protected. Copying and/or pasting full recipes to any websites or social media is strictly prohibited.