Instant Pot Creamy Tomato Spinach Chicken—chunks of chicken smothered in a flavorful cream cheese and tomato sauce and then served over noodles, potatoes or rice.
Get the SLOW COOKER Creamy Tomato Spinach Chicken recipe here
Instant Pot Creamy Tomato Spinach Chicken
Talk about comfort food! The flavor of the sauce was so delicious. I am a big fan of tomatoes and I am a big fan of cream cheese so the two of them together was a match made in heaven. I loved using chicken thighs for this recipe. The reason? They stay so moist and tender and have so much flavor. After they are pressure cooked they break apart really easily with a fork. I know many of you will want to use chicken breasts and that is okay. I would use a 12 minute cooking time for fresh or a 15 minute cooking time for frozen chicken breasts.
This recipe might be a fit for your low carb diet. The two ingredients that have carbs are the tomatoes and cornstarch. You can easily leave out the cornstarch and thicken with a keto-friendly thickener. As far as the tomatoes go, I wouldn’t leave them out because I am a huge fan and they add to the taste of the entire dish. However, if you must, you can leave them out and have a creamy white sauce with chicken.
Instant Pot Tip: While the Instant Pot is pressure cooking the chicken you may want to set the block of cream cheese on top of the Instant Pot lid. The cream cheese softens in no time! My cream cheese got soft in about 5 minutes and then I turned it over to the other side for another 5 minutes. I shared this tip on the 365 Days of Instant Pot Recipes FB group. Please join us over there if you love your Instant Pot!
My first time trying cauliflower rice! I bought a package of riced cauliflower in the frozen veggies section of my grocery store. I chose to steam the cauliflower in its bag in the microwave. All I did was stick the bag in the microwave for 4 minutes. Then I let the bag sit for 1 additional minute. The “rice” was steamed perfectly. The entire bag is only 100 calories and a GREAT choice for someone who is trying to eat a low-carb diet, cut calories or include more veggies in their diet. I will definitely be using riced cauliflower again. The taste is definitely not the same as rice but the texture is good and the taste is good in its own way.
More Creamy Chicken Recipes You’ll Love…
What Pressure Cooker Did You Use?
To make Instant Pot Creamy Tomato Spinach Chicken I used my 6 quart Instant Pot Duo 60 7 in 1*. I love this Instant Pot because it has the yogurt making function which I use almost weekly. It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top.
Chunks of chicken smothered in a flavorful cream cheese and tomato sauce and then served over noodles, potatoes or rice.
- 1 Tbsp butter
- 1/2 cup minced onion
- 1 Tbsp minced garlic
- 1 cup chicken broth
- 1 1/2 to 2 pounds of boneless, skinless chicken thighs (frozen is okay)
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp dried basil
- 1 (14.5 oz) can petite diced tomatoes
- 1 (8 oz) brick of cream cheese, softened
- 3 Tbsp cornstarch
- 2 cups coarsely chopped, loosely packed spinach
- Salt and pepper, to taste
- Turn your Instant Pot to the saute setting. When the display says HOT add in the butter and swirl it around until it is melted. Add in the onion and saute for about 4 minutes. Add in the garlic and saute for 20 seconds. Then add in the chicken broth and deglaze the pot. Turn off the saute setting.
- Nestle the chicken into the bottom of the pot. Sprinkle the kosher salt, pepper and basil over the top of the chicken. Dump the tomatoes on top of the chicken.
- Cover the Instant Pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 13 minutes for fresh chicken or 15 minutes for frozen chicken. When the time is up let the pot release the pressure naturally for 10 minutes and then move the valve to venting. Remove the lid.
- Stir in the softened cream cheese until it is melted. Turn on the saute setting. In a small bowl stir together 3 Tbsp cornstarch and 3 Tbsp water until smooth. Stir the mixture into the pot. The sauce will thicken up quickly. If desired, cut the chicken into pieces. I just used two forks and broke up the chicken into chunks. Stir in the chopped spinach. Salt and pepper to taste. Turn off the saute setting.
- Serve the chicken and sauce over mashed potatoes, rice, cauliflower rice or noodles.
- Category: Chicken
- Method: Instant Pot
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.