Instant Pot Tuscan Chicken
Recipe by Amy + Jacky | PressureCookRecipes.com
Make this Italian-inspired Creamy Instant Pot Tuscan Chicken (Pressure Cooker Tuscan Garlic Chicken). Tender chicken immersed in simple yet richly balanced creamy garlic sauce with caramelized mushrooms and sweet sun-dried tomatoes. Crazy satisfying easy weeknight meal!
Ingredients
- 4 - 6 (955g) skinless chicken breasts or skinless chicken thighs
- 2 tablespoons (28g) unsalted butter or olive oil
- 2 teaspoons (2.4g) Italian seasonings
- 8 (83g) cremini mushrooms , sliced
- 1 tablespoon (15ml) regular soy sauce
- ¾ cup (188ml) unsalted chicken stock
- 4 (16g) garlic cloves , minced
- 60 - 80 grams sun-dried tomatoes
- 1 cup (40g) spinach
- ½ cup (125ml) heavy cream
- ¼ - ½ cup (16 - 32g) freshly grated Parmesan cheese
Thickener:
- 3.5 tablespoons (32g) cornstarch
- ¼ cup (63ml) cold water
Equipment
Instructions
- Brown Chicken Thighs or Chicken Breasts: Heat up Instant Pot using Sauté More function. Wait until it says HOT. This prevents chicken from sticking to the pot.Pat dry chicken and season one side gently with salt + black pepper. Add in 2 tbsp (28g) unsalted butter or olive oil. Quickly add in the chicken to prevent butter from burning. While one side is browning, season the other side with more salt + black pepper. Brown first side for 3.5 minutes, then the other side for 2 minutes. Set the chicken aside.
*Pro Tip: For better browning results, brown chicken in 2 batches using the same cooking times. - Saute Garlic & Mushrooms: Add minced garlic, then saute for 30 seconds until fragrant. Add sliced mushroom, season with salt + black pepper, then saute for a minute. Add 2 tsp (2.4g) Italian seasonings, then saute for another minute.
- Deglaze Instant Pot: Mix 1 tbsp (15ml) soy sauce + ¾ cup (188ml) unsalted chicken stock together, then pour in Instant Pot and deglaze (scrub all the flavorful brown bits off the bottom). Give it a quick mix.
- Pressure Cook Chicken: Add in browned chicken + meat juice. Pressure cook chicken at:
-Chicken Thighs: High Pressure 5 minutes + Natural Release 10 minutes-Chicken Breasts: High Pressure 4 minutes + Natural Release 10 minutesAfter 10 minutes, release remaining pressure. - Create Tuscan Chicken Sauce: Set aside chicken, bring the liquid mixture back to a boil (Saute button). Add in 1 cup (40g) spinach and 60 - 80g sun-dried tomatoes, then cook for 30 seconds. Give them a quick stir. Mix in 1/2 cup (125ml) heavy cream and 1/4 - 1/2 cup (16 - 32g) freshly grated Parmesan cheese.
- Thicken Tuscan Chicken Sauce & Seasoning: Mix 3.5 tbsp (32g) cornstarch + ¼ cup (63ml) cold water together in a small mixing bowl. Add the cornstarch mixture one third at a time to thicken the Tuscan Chicken sauce until desired thickness. Taste and season with more salt, cheese, soy sauce if necessary.
- Serve Instant Pot Tuscan Chicken: Place chicken back in Instant Pot and give it a quick mix. Then, serve Creamy Tuscan Garlic Chicken!
Notes
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Nutrition
Calories: 343kcal | Carbohydrates: 13g | Protein: 37g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 139mg | Sodium: 399mg | Potassium: 1087mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1025IU | Vitamin C: 8.1mg | Calcium: 55mg | Iron: 2.1mg