Instant Pot Tuscan Chicken Recipe

There’s something undeniably comforting about a creamy, flavorful chicken dish that you can make in one pot without too much fuss. This Instant Pot Tuscan chicken has all the cozy vibes of a rich, restaurant-quality meal, but it’s fast enough for a weeknight dinner. The combination of juicy chicken, savory sun-dried tomatoes, fresh spinach, and a garlic-infused cream sauce comes together in under 30 minutes, thanks to the Instant Pot. The best part? You’ll only have one pot to clean up afterward!

I’ve made this dish on those busy weeknights when time is short but I want something a little more special than the usual fare. The Instant Pot makes it so easy to cook everything in layers, locking in flavor and getting that sauce thick and luscious without the hassle. Serve it over pasta, rice, or even mashed potatoes, and you’ll have a hearty meal that’s both impressive and effortless.

A little backstory on Tuscan-inspired flavors

While this dish isn’t strictly traditional Tuscan cuisine, it’s inspired by the rich, creamy flavors that Italian-American cooking has popularized. Tuscan chicken typically features ingredients like garlic, sun-dried tomatoes, spinach, and Parmesan cheese, often brought together in a creamy sauce. The beauty of this dish is how it combines classic Italian ingredients with a simple technique. The Instant Pot, though far from Italy, manages to intensify flavors in minutes, making it a great tool to capture the essence of Italian-inspired comfort food.

Let’s talk ingredients: the stars of the show

Every ingredient in this recipe has a purpose, adding layers of flavor and richness to the dish. Here’s why each one matters, plus a few tips I’ve learned along the way:

• Sun-dried tomato oil: This oil, straight from the jar of sun-dried tomatoes, infuses the dish with a subtle sweetness and depth. If you don’t have it, you can use olive oil instead, but you’ll miss that extra bit of sun-dried tomato flavor.
• Chicken breasts: Boneless, skinless chicken breasts cook quickly and absorb the sauce beautifully. You could substitute boneless, skinless chicken thighs for a juicier result, though they might require a slightly longer cook time.
• Garlic: Freshly minced garlic gives this dish its aromatic base. There’s really no substitute for fresh garlic here—its sweetness and intensity are essential to the sauce.
• Sun-dried tomatoes: These tomatoes add a punch of tangy, savory flavor that balances the richness of the cream. If you’re out of sun-dried tomatoes, you can try roasted red peppers, though they’ll change the flavor profile a bit.
• Heavy whipping cream: This is what makes the sauce so luxuriously creamy. If you’re looking for a lighter option, you could try half-and-half, but the sauce won’t be quite as thick or rich.
• Parmesan cheese: Freshly grated Parmesan adds nuttiness and umami. Don’t skimp here—pre-grated Parmesan doesn’t melt as smoothly. If you’re out of Parmesan, Pecorino Romano could work in a pinch.
• Baby spinach: Spinach brings a pop of green and a mild earthiness to the dish. If you don’t have fresh spinach, try kale or arugula as an alternative, though kale may need a bit more time to soften.

Essential kitchen tools for this recipe

The Instant Pot does most of the heavy lifting here, but a few tools will make your cooking experience even smoother:

• Instant Pot: Obviously, this is key for the recipe! If you’re new to it, don’t worry—it’s really user-friendly. Just be sure to follow the steps closely, especially when deglazing to avoid the “burn” warning.
• Tongs: Tongs are super helpful for flipping the chicken without splashing oil. If you don’t have them, a spatula works, but tongs make it easier.
• Microplane or grater: For grating the Parmesan. Freshly grated cheese melts into the sauce more smoothly than pre-grated.
• Wooden spoon: This is perfect for deglazing the pan without scratching the bottom of your Instant Pot. It’s also gentler when stirring in the cream and Parmesan.

Step-by-step: How to make Instant Pot Tuscan chicken

Step 1: Start with the sauté setting

Set your Instant Pot to SAUTE mode, and let it heat up. Once it’s hot, add that flavorful sun-dried tomato oil and butter. This combo will infuse the chicken with a rich, slightly sweet base.

Step 2: Sear the chicken

Season your chicken breasts with salt and pepper, then add them to the pot. Let them cook for about 2-3 minutes on each side until golden. If they start browning too fast, you can adjust the heat slightly, but you want a good sear to lock in the juices.

Tip: Don’t move the chicken too much while it’s searing. Letting it sit helps build that golden crust that makes the texture so lovely.

Step 3: Add garlic and deglaze the pot

Add your minced garlic, stirring for about 30 seconds until fragrant (don’t let it burn!). Then, pour in the chicken broth, using a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. Those bits add tons of flavor to the sauce and prevent the “burn” message.

Step 4: Season and pressure cook

Stir in the Italian seasoning, crushed chili flakes, and an extra pinch of salt and pepper. Close the lid, set the valve to SEALING, and select the PRESSURE COOK/MANUAL setting for 5 minutes on high pressure. If you’re using bone-in chicken thighs, set the time to 8 minutes. The Instant Pot will take a few minutes to come to pressure.

Step 5: Quick release and make the sauce

Once the cooking time is up, do a quick release of the pressure. Carefully remove the lid, then take out the chicken and set it aside on a plate. Switch back to SAUTE mode, add the heavy cream, and stir in the Parmesan cheese until it melts into the sauce.

Step 6: Add tomatoes, spinach, and finish

Toss in the chopped sun-dried tomatoes and baby spinach. Stir gently until the spinach wilts (this should only take a minute or two). Then, return the chicken to the pot, spooning the sauce over it.

Step 7: Serve and enjoy!

Serve the chicken with extra Parmesan on top. It’s delicious over buttered pasta, fluffy rice, or even creamy mashed potatoes. The sauce will make any side taste amazing!

Variations and adaptations: Make it your own

• Lighter version: Substitute half-and-half for the heavy cream for a less rich sauce, though it won’t be quite as thick.
• Vegan twist: Try using tofu or a plant-based chicken alternative. Replace the butter with olive oil, and use coconut milk or cashew cream for the sauce.
• Add mushrooms: Sauté some sliced mushrooms along with the garlic for an extra layer of flavor. They pair beautifully with the creamy sauce.
• Extra veggies: Feel free to add zucchini, cherry tomatoes, or bell peppers. Just toss them in with the spinach.
• Spicy kick: If you love heat, increase the chili flakes or add a dash of hot sauce to the cream sauce for a spicy twist.

Serving and presentation ideas

Serve this Instant Pot Tuscan chicken over a bed of pasta or rice to soak up all that amazing sauce. If you’re feeling fancy, garnish with freshly grated Parmesan and a sprinkle of fresh basil or parsley. For a complete meal, consider adding a side of garlic bread to help scoop up every last drop of sauce, or a simple green salad to lighten things up.

beverage pairings

This creamy dish pairs beautifully with options that can balance the richness of the sauce. Here are a few ideas:

• Sparkling water with lemon: Simple but refreshing, the bubbles and acidity cut through the creaminess of the sauce.
• Iced tea with a hint of mint: Mint adds a fresh note that pairs nicely with the Italian flavors.
• Ginger ale: The mild sweetness and spice from the ginger complement the savory flavors in this dish.
• Cranberry spritzer: Mix cranberry juice with soda water for a light, tart beverage that pairs well with rich dishes.

Storing and reheating tips

Got leftovers? Store them in an airtight container in the refrigerator for up to three days. To reheat, warm gently in a saucepan over low heat or in the microwave in short intervals, stirring in between. Add a splash of milk or broth if the sauce thickens too much. Freezing isn’t ideal for this dish since the cream sauce may separate, but if you do freeze it, just be prepared for a slightly different texture upon reheating.

Scaling the recipe for a crowd (or a cozy dinner for two)

This recipe scales up or down pretty easily. For a smaller batch, halve the ingredients and adjust the Instant Pot cooking time slightly if needed. For a larger crowd, double everything and make sure not to overcrowd the pot; you may need to brown the chicken in batches.

Common issues and tips to avoid them

• Getting the “burn” message? Make sure to deglaze thoroughly after adding the broth. Those browned bits can cause the Instant Pot to think it’s burning.
• Sauce too thin? Let it simmer on SAUTE mode for a few extra minutes to thicken, or add a bit more Parmesan.
• Chicken dry? Adjust the pressure-cooking time if your chicken breasts are on the smaller side. Overcooking can make them dry.

FAQs

Q: Can I make this recipe dairy-free?
A: Absolutely! Use coconut milk or cashew cream instead of heavy cream and replace the butter with olive oil.

Q: Can I use frozen chicken?
A: Yes, but you’ll need to increase the pressure-cooking time to about 10-12 minutes.

Q: What’s a good substitute for sun-dried tomatoes?
A: Roasted red peppers add a similar sweetness and color, though the flavor will be slightly different.

Q: Can I use chicken thighs?
A: Definitely! Bone-in thighs work well, just increase the cooking time to 8 minutes.

Q: How can I make the sauce thicker?
A: If the sauce isn’t thick enough, let it reduce a bit on SAUTE mode, or stir in a bit more Parmesan cheese.

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