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Instant Pot Tuscan Parmesan Chicken

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4.8 from 4 reviews

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes (plus 5-10 minute NPR)
  • Total Time: 27 minutes
  • Yield: 4-6 servings 1x

Description

A creamy, tomato, garlic and parmesan sauce served over tender pieces of chicken. Make it in the pressure cooker or the slow cooker.

Ingredients

Scale
  • 1 Tbsp butter
  • 1 Tbsp minced garlic
  • 1 1/2 cups chicken broth
  • 2 pounds boneless, skinless chicken thighs (frozen is okay)
  • 1 1/2 tsp Italian seasoning
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • Pinch of crushed red pepper
  • 1 (14.5 oz) can crushed tomatoes
  • 3–4 cups chopped spinach (frozen is okay)
  • 1/2 cup heavy cream
  • 3 Tbsp cornstarch
  • 1/2 cup shredded parmesan cheese

Instructions

Instant Pot Instructions:

  1. Turn Instant Pot to sauté (normal) setting. When display says hot add in the butter and let it melt. Add in the garlic and sauté for about 30 seconds. Then pour in the broth so that the garlic doesn’t burn.
  2. Add in the chicken. Sprinkle the chicken with Italian seasoning, salt, pepper, garlic powder and crushed red pepper. Dump the tomatoes on top of the chicken.
  3. Cover the Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 12 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid. 
  4. Stir in the chopped spinach.
  5. Turn Instant Pot to sauté (more) setting. Stir the cream and the cornstarch together until smooth. Stir in a half cup of the hot liquid from the Instant Pot to temper the cream. Then pour the mixture into the Instant Pot to thicken the sauce. Once sauce has thickened turn off the Instant Pot.
  6. Stir in the parmesan cheese. Salt and pepper to taste.
  7. Serve and enjoy!

Slow Cooker Instructions:

  1. Heat a pan over medium heat. Add in the butter and let it melt. Add in the garlic and sauté for about 30 seconds. Add the garlic into the slow cooker.
  2. Add in the broth and the chicken. Sprinkle the chicken with Italian seasoning, salt, pepper, garlic powder and crushed red pepper. Dump the tomatoes on top of the chicken.
  3. Cover and cook on low for 4-6 hours.
  4. Stir in the chopped spinach.
  5. Turn slow cooker to high setting. Stir the cream and the cornstarch together until smooth. Stir in a half cup of the hot liquid from the slow cooker to temper the cream. Then pour the mixture into the slow cooker to thicken the sauce. Let sauce thicken without the lid on the slow cooker for about 15-20 minutes.
  6. Stir in the parmesan cheese. Salt and pepper to taste.
  7. Serve and enjoy!

Notes

I cooked pot-in-pot rice at the same time as the chicken and sauce. After step 2 I set a tall trivet* into the pot. I prepared a pan with rice and water. I added 2 cups converted rice and 3 cups of water into the pan. I used one of the stackable stainless steel pans* with the lid. Then I placed the covered pan on top of the trivet. At that point I went on to step 3. 

  • Category: Chicken
  • Method: Instant Pot or Slow Cooker

Find it online: https://www.365daysofcrockpot.com/instant-pot-tuscan-parmesan-chicken/

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