Instant Pot Tuscan Chicken

Instant Pot Tuscan chicken is a family-friendly meal that you can make in under half an hour! Juicy succulent chicken in garlic infused cream sauce, with tangy sundried tomatoes, and spinach.

This recipe is one of the most popular recipes on the blog for a reason! The chicken turns out so tender and juicy that it literally melts in your mouth, and the parmesan cream sauce is so comforting and delicious!

You will love the addition of sundried tomatoes and the spinach, along with the garlicky parmesan cream sauce, it’s a match made in heaven!

If you’re a fan of creamy chicken dinners, then make sure to also check out my Instant Pot creamy chicken with mushrooms, and this Instant Pot creamy mustard chicken.

The Ingredients

You will need:

Complete list of ingredients and amounts can be found in the recipe card below.

• Sun-dried tomatoes in oil – you will use the sundried tomatoes and the oil that they’re in. The oil can be substituted with olive oil.
• Butter – to sear the chicken and give it a golden color and buttery flavor.
• Chicken breasts – I usually use skinless and boneless chicken breasts. You can also use skinless and boneless chicken thighs but you’ll have to adjust the cooking time.
• Garlic, Italian seasoning, chili flakes (optional), salt, and pepper.
• Chicken or vegetable stock – I always make my own homemade stock using my Instant Pot. It’s much healthier, cheaper, and tastes better than store-bought stock.
• Heavy cream – to get that rich and creamy sauce. You can sub with half and half, but the sauce will be thinner.
• Parmesan cheese – freshly grated, to be stirred in the sauce. It will give you a cheesy flavor, and help thicken the sauce.
• Baby spinach leaves – You can substitute with chopped big leaf spinach if that’s what you have available.

How to make Tuscan Chicken in The Instant Pot

• On the Instant Pot choose the SAUTE setting. Heat the oil and melt the butter.
• Season the chicken with salt and pepper, and cook the first side for 2-3 minutes until golden (adjust heat if browning too fast), then flip and cook for 2 more minutes.

• Add minced garlic to the pot, and cook for 30 seconds or until fragrant.
• Add chicken/vegetable stock and deglaze the pot by removing any bits stuck to the bottom of the pot, these bits contain a lot of flavor that will enrich the cream sauce. This step is also important to avoid getting the BURN message.
• Season with Italian seasoning, salt, pepper, and chili flakes.
• Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 5 minutes at high pressure/8 minutes if using bone-in chicken thighs. The Instant Pot will take around 6-7 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam.
• Carefully remove the lid, take the chicken out of the pot onto a plate, and set it aside.
• Choose the SAUTE setting, stir in the heavy cream and the freshly grated parmesan.

• Add chopped sundried tomatoes, and spinach leaves to the pot. Switch off the SAUTE setting, and allow the spinach leaves to wilt.
• Put the chicken back in, and spoon the cream sauce over it. Serve over buttered pasta or rice with extra grated parmesan cheese.

Recipe Video

Top Tips

• For extra flavor, use the sun-dried tomato oil that comes in the same jar as the sun-dried tomatoes. If not available, substitute with olive oil.
• You can also add sliced mushrooms if you like. Add them after the garlic, and saute them for a couple of minutes.
• If using chicken thighs (bone-in, skin-on) adjust the cooking time to 8 minutes. For boneless skinless chicken thighs, pressure cook for 5 minutes.
• You can substitute the heavy cream with half and half, but the sauce will be thinner.
• For some extra sauce, double the whipping cream, and parmesan cheese amounts.
• Freshly grated parmesan cheese will result in a smoother sauce. Avoid buying the pre-grated stuff.

Storing

Store the leftovers in an airtight container in the fridge for up to 3 days. It can also be frozen in an airtight container or freezer bag for up to 3 months.

Recommended tools

• An Instant Pot. I currently use 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.
• 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.

More Great Instant Pot Recipes

• Instant Pot shrimp and broccoli
• Instant Pot hibachi steak
• Instant Pot chicken wings
• Instant Pot chicken thighs with gravy
• Instant Pot chicken gnocchi soup

Or check out my Instant Pot recipe collection!