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.
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.
MORE GREAT INSTANT POT RECIPES
Instant Pot shrimp and broccoli
Instant Pot chicken alfredo pasta
Instant Pot scalloped 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.
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
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