Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Instant Pot Creamy Tuscan Chicken


  • Author: Karen Petersen
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes (plus 5 minute NPR)
  • Total Time: 45 minutes
  • Yield: 6-8 servings 1x

Description

Creamy chicken and sauce with sun-dried tomatoes, spinach, Parmesan cheese and garlic.


Ingredients

Scale
  • 1 Tbsp olive oil
  • 1 cup diced onion
  • 1 Tbsp minced garlic
  • 2 cup chicken broth
  • 2 pounds boneless skinless chicken thighs or breasts
  • 1 tsp Italian seasoning
  • 1 (8 oz) package cream cheese, softened
  • 1 cup half and half, warmed
  • 3 Tbsp cornstarch
  • 1 cup grated or shredded parmesan cheese
  • 1 (8 oz) jar sun-dried tomatoes, rinsed, drained and chopped
  • 3 oz coarsely chopped spinach
  • Salt
  • Pepper

Instructions

  1. Saute: Turn your Instant Pot to the saute setting. When the display says HOT add in the oil and swirl around. Add in the onion and saute for 4-5 minutes. Add in the garlic and saute for 20-30 seconds. Deglaze the pot with the chicken broth.
  2. Add ingredients: Nestle the chicken into the pot and sprinkle with Italian seasoning.
  3. Pressure cook: Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 12 minutes for chicken breasts or 15 minutes for chicken thighs (add 2 minutes if they are frozen). When the time is up let the pressure release naturally for 5 minutes and then move the valve to venting. Remove the lid.
  4. Make the sauce: Use tongs to place chicken on a cutting board. Turn the Instant Pot to the saute setting. Stir the cream cheese into the liquid in the pot.  In a small bowl, stir the cornstarch and warm half and half together until smooth. Then pour the mixture into the pot. Stir until the cream cheese is melted and the sauce is thickened from the cornstarch. Stir in the parmesan cheese.
  5. Final touches: Shred or cut the chicken and then stir it back into the pot. Stir the sun-dried tomatoes and the spinach into the pot. Salt and pepper to taste.
  6. Serve over rice, cauliflower rice, steamed vegetables, egg noodles or potatoes.

Notes

This is gluten free. Just make sure to check your chicken broth label.

This recipe can be low carb. Use heavy cream instead of half and half and omit the cornstarch. To cut carbs even more leave out the tomatoes. Serve over cauliflower rice.

Pot in pot rice can be made at the same time as the chicken.

I used my 6 quart Instant Pot Duo 60 7 in 1*.

  • Category: Chicken
  • Method: Instant Pot