Instant Pot Tuscan Chicken Recipe
Instant Pot Tuscan Chicken blends old-world Italian taste with the easy pace of modern cooking in this creamy tomato chicken recipe.
Servings: 2 servings
Calories: 361kcal
Equipment
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
Instructions
- 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.
- 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.
- 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.
- 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.
Notes
- 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.
- To store leftovers: Let the dish cool at room temperature for no more than 1 hour, then transfer it promptly to airtight containers. 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.
- Please see original post for recipe variations and serving suggestions.
Nutrition
Calories: 361kcal | Carbohydrates: 12g | Protein: 32g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 129mg | Sodium: 897mg | Potassium: 1058mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2260IU | Vitamin C: 12mg | Calcium: 185mg | Iron: 2mg
