Go Back
+ servings
4.95 from 130 votes

Instant Pot Tuscan Chicken Recipe

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.
Author Diana
Servings 6 servings
Prep Time 5 minutes
Cook Time 10 minutes
IP to come to pressure 10 minutes
Total Time 25 minutes


  • Instant Pot


  • 1 tablespoon sun dried tomato oil from the jar
  • 3 tablespoons butter
  • 2 pounds (900 grams) chicken breasts skinless and boneless
  • 1 teaspoon salt divided
  • ¼ teaspoon ground black pepper
  • 5 cloves garlic minced
  • ½ cup chicken stock
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon chili flakes
  • ½ cup sundried tomatoes chopped
  • 1 cup heavy cream
  • ½ cup parmesan
  • 2 cups baby spinach leaves


  • 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 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.



  • 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.
  • 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.


Calories: 436kcal | Carbohydrates: 9g | Protein: 38g | Fat: 27g | Saturated Fat: 15g | Cholesterol: 172mg | Sodium: 829mg | Potassium: 1036mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1943IU | Vitamin C: 12mg | Calcium: 164mg | Iron: 2mg