|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 41g||52%|
|Saturated Fat 21g||103%|
|Total Carbohydrate 20g||7%|
|Dietary Fiber 5g||17%|
|Total Sugars 7g|
|Vitamin C 16mg||81%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Instant Pot Tuscan chicken is an easy but extremely flavorful one-pot meal. It’s full of juicy chicken, sun-dried tomatoes, and spinach all in a creamy garlic sauce. Everything is made right in the electric pressure cooker so it's a super simple clean-up with limited dishes.
Serve over rice, pasta, or even mashed potatoes. Any starchy side that will absorb the luscious sauce will work well, including crusty bread. You can also serve with some roasted vegetables if you are looking for a lower carb dish.
2 pounds chicken breasts, boneless, skinless
1 teaspoon Italian seasoning
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil
3 tablespoons butter, divided
1/2 pound mushrooms, sliced
1 small onion, diced
6 cloves garlic, minced
3/4 cup chicken broth
1/2 cup sun-dried tomatoes, sliced, divided
2 tablespoons flour
3/4 cup heavy cream
2 cups baby spinach leaves
1/2 cup Parmesan cheese, grated
Gather the ingredients.
Season the chicken breasts with the Italian seasoning, salt, and black pepper.
Add the olive oil to the Instant Pot insert along with one tablespoon of the butter. Heat on sauté until the butter is melted and the oil is hot. Add the chicken to the insert and cook for about 3 minutes per side, or until golden brown on each side. It does not have to be cooked through, as it will finish cooking during the pressure cooking portion of the recipe.
Remove the chicken from the pot and set aside on a plate. Add the remaining butter to the pot along with the mushrooms and onions. Sauté for 3 minutes or until the onions are translucent and the mushrooms are lightly browned.
Add the garlic, chicken broth, and half of the sun-dried tomatoes to the pot. Stir and scrape the bottom to release any brown bits. Heat on sauté for 2 to 3 minutes.
Add the browned chicken to the pot. Close the lid and cook on the manual/high pressure setting for 6 minutes. After the timer goes off, use a quick release to release the pressure.
Remove the chicken from the pot and place it on a plate. Whisk together the 2 tablespoons of flour with 2 tablespoons of cold water. Whisk the mixture into the liquid of the pot.
Whisk in the heavy cream and add in the remaining sun-dried tomatoes, spinach, and parmesan cheese. Heat on the sauté setting until the spinach is wilted and everything is heated through.
Add the chicken back to the pot, coat with the sauce, and serve immediately.
You can vary this recipe by adding or omitting some ingredients:
- Leave out the mushrooms.
- Add in some crispy bacon.
- Use sun-dried tomatoes in oil and use that oil instead of the olive oil for extra flavor.
- Use half and half instead of heavy cream for a slightly lighter sauce.
- Substitute vegetable broth for the chicken broth.