Instant Pot Tuscan Chicken

5 from 1 vote

This Instant Pot Tuscan Chicken is so tender and juicy, filled with spinach, sundried tomatoes and basil in a light cream sauce.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: American, Italian

Keyword: instant pot, tuscan chicken

Servings: servings

Calories: 494kcal

Author: Taylor Stinson

Ingredients

1 tbsp melted butter
1 lb boneless, skinless chicken breasts
1/4 tsp each salt & pepper
2 cloves garlic, minced
1/4 cup sundried tomatoes
1/3 cup chicken broth
1/3 cup heavy cream
3/4 cup parmesan cheese
2 cups baby spinach, chopped
1/4 cup fresh basil

Pasta (suggested side)

1 lb pasta any shape

Instructions

Add melted butter to the Instant Pot, followed by chicken breasts. Distribute salt & pepper evenly over chicken, followed by garlic and sundried tomatoes. Add chicken broth and cream overtop.
Place lid on Instant Pot and make sure valve is set to seal. Press the pressure cook button and set to high, then cook for 8 minutes. Instant Pot will take about 5-10 minutes to come to pressure then pressure cook for 8 minutes.
Meanwhile, boil pasta in water in a pot on the stove for 8-10 minutes or according to package instructions while chicken cooks.
Let the pressure in the Instant Pot release naturally for 10 minutes then release any remaining pressure. Open the lid when pressure gauge has dropped and the lid opens easily.
Remove chicken from the sauce, then turn Instant Pot to saute mode. Stir in parmesan cheese and bring sauce to a boil, cooking for 1-2 minutes until thickened. Stir in baby spinach, then add chicken back to pot once wilted. Add fresh basil leaves overtop.
Serve chicken along with cooked pasta and enjoy!

Video

Notes

Cut down on the calorie count by using half and half or milk, and swap out the pasta noodles for a side salad or veggies.

Store the leftovers in the fridge for 3-4 days. Reheat in the microwave for 1-2 minutes or in a pan on the stovetop.

Freeze this recipe for up to 3 months without the pasta, spinach or sundried tomatoes. Defrost in the fridge overnight, reheat on the stovetop and stir in the remaining ingredients.

Nutrition