Name: Instant Pot Tuscan Chicken Recipe
Prep time: 10 min
Cook time: 8 min
Total time: 28 min
Ingredients: 0.5 cup chicken broth (stock or bone broth all work); 0.25 cup sun-dried tomatoes (jarred, in oil, julienne cut or chopped); 1 large clove garlic (finely minced); 0.5 teaspoon Italian seasoning; 0.25 teaspoon kosher salt; 0.5 pound boneless, skinless chicken breast; 0.33 cup heavy cream (at room temperature); 0.25 cup finely grated Parmigiano Reggiano (plus more for serving); 1 cup baby spinach (a handfull ); 0.25 crushed red chili flakes (optional); black pepper (to taste)

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Tuscan Chicken brings together the savory comfort of classic Italian cooking with the speed and simplicity of the Instant Pot. Each bite of juicy chicken is coated in a creamy sun-dried tomato sauce.

Chicken breast topped with sun-dried tomatoes, spinach, and creamy sauce in a shallow bowl.

This creamy tomato chicken recipe has quickly become a favorite for anyone that craves comfort food on busy nights, blending old-world Italian taste with the easy pace of modern cooking.

For even more delicious pressure cooker recipes, check out the Instant Pot Recipes page.

Two bowls of Instant Pot Tuscan chicken sprinkled with parmesan cheese and chopped parsley.

Why You’ll Love This Recipe

Instant Pot saves time and hassle
Bold flavor, pure comfort
Easy steps, fewer dishes
The chicken stays juicy, never dry or stringy, and soaks up the sauce like a sponge

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Ingredients

Boneless, skinless chicken breasts: Slice nicely and soak up the creamy sauce.
Sun-dried tomatoes in oil: Their tanginess lifts the richness of the cream and brings those beautiful specks of color and bold taste.
Fresh garlic: Mince finely so it mellows and blends into the creamy sauce.
Italian seasoning: A combination of basil, oregano, thyme, rosemary, and sometimes a hint of marjoram or sage.
Chicken broth: Adds a savory base to the sauce, and creates the pressure needed to cook this dish.
Heavy cream: Choose a heavy whipping cream with 36–40% fat for the silkiest results.
Parmigiano Reggiano: Adds that distinctive Italian flavor and thicken the sauce.
Baby spinach: A handful of leafy green spinach cuts through all the richness with subtle earthiness, and wilts right into the sauce.
Red chili pepper flakes: Optional – A spicy addition that adds a bit of heat and additional flavor.

Check out the printable recipe card below for the complete recipe and detailed instructions.

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How to Make Instant Pot Tuscan Chicken

Assemble– Add the chicken broth, sun-dried tomatoes, minced garlic, Italian seasoning, and red pepper flakes, if using, to the stainless steel liner for your pressure cooker.

Chicken broth, sun dried tomatoes, seasonings, and garlic in Instant Pot liner.

Stir ingredients to combine, then add the chicken breast. Turn the chicken breast over to coat in the liquid, and place a few of the tomatoes and garlic on top.

Raw chicken breast with sun-dried tomatoes, broth, garlic, and seasoning in Instant Pot liner.

Cook– Secure the lid and check to make sure the knob is in the sealing position. Press the Pressure Cook or Manual button on High pressure and adjust the time to 8 minutes using the + and or – buttons.

When the pot beeps, carefully press the sealing knob to quick release the pressure.

Note: For extra juicy chicken, use a natural release for about 5 minutes before finishing with quick release.

Cooked chicken breast, sun-dried tomatoes, and chicken broth in pressure cooker.

Remove Chicken– Check chicken with an instant read thermometer to make sure it is thoroughly cooked. The internal temperature should read 165°F. Transfer the cooked chicken to a cutting board and set aside to rest.

Make sauce– Press the Sauté button and simmer coking liquid for 2 to 3 minutes to reduce down a bit, we do not want our sauce to be runny. Carefully remove the the stainless steel liner with oven mitts and place on a heat-safe surface. Stir in the heavy cream, parmesan cheese, and spinach. Allow the residual heat to wilt the spinach leaves.

Serving– Slice the chicken breast against the grain and place in a a shallow bowl or on a plate. Spoon the sauce over the chicken and serve with additional parmesan and parsley, if desired.

Creamy tomato sauce with spinach covering a sliced chicken breast in a shallow bowl.

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Tips

Look for plump, pink chicken without a lot of excess liquid in the package.
Air-chilled poultry (if you can find it) is less watery and does not dilute the sauce.
Add the sun-dried tomatoes with any oil that clings to them. You do not need to drain them, it adds additional flavor to the sauce.
Mash and mince finely so it mellows and blends into the creamy sauce.
Avoid “light cream” or “half and half” if possible, they do not thicken as well.
Let your cream come to room temperature before adding it to the pot, which helps prevent separation.
Full-fat, canned coconut milk can be substituted for the heavy cream. It won’t be as thick, but it is still delicious. Make sure the shake the can well before opening.
Grate the parmesan cheese yourself for the best melt and flavor.
Avoid mature spinach with thick, woody stems. The stems can be removed before adding if needed.
Make sure the sealing ring sits flat and is free of cracks or odors to guarantee proper pressure build.
If the sauce ends up too thin, turn on Sauté and simmer until thickened, or stir in more grated cheese. If it’s a little bland, add salt, black pepper, or a dash of lemon juice to perk it up.

Variations

Mushrooms: Sauté sliced mushrooms with the garlic for earthy flavor. Their juices blend right into the creamy sauce.
Red bell peppers: Toss in julienned red peppers before pressure cooking for additional color and a sweet tang.
Diced jalapeños: Add a small diced jalapeño before serving if you crave some heat.
Frozen spinach: No fresh baby spinach? Use frozen chopped spinach instead. Just thaw and squeeze out excess water first.
Artichoke hearts: Add a can of drained artichoke hearts for a Mediterranean twist.

Serving Suggestions

Over pasta: Spoon the sun-dried tomato chicken and its creamy sauce onto cooked fettuccine, linguine, or penne. The noodles capture every drop of flavor.
On a bed of rice: Choose fluffy white rice, basmati, or even wild rice so each grain soaks up the savory cream sauce. Serve with cauliflower rice for a low-carb meal.
With crusty bread: Offer slices of toasted sourdough, ciabatta, or a rustic baguette.
With mashed potatoes: Creamy mashed potatoes pair perfectly, making each bite even more comforting.
Over steamed vegetables: For a lighter option, serve on top of steamed broccoli, green beans, or zucchini noodles.

How to Store

Cool leftovers quickly: Let the dish cool at room temperature for no more than 1 hour, then transfer it promptly to airtight containers.
Store in the refrigerator: Place containers in the coldest part of your refrigerator. It will stay tasty for up to 4 days.
To reheat: Place chicken and sauce in a nonstick skillet or saucepan. Heat over medium-low, stirring every minute or so. Add a splash of chicken broth, cream, or milk if the sauce seems thick or starts to separate. Heat just until warmed through; avoid boiling, which could split the sauce.

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