Description

A creamy, flavorful Tuscan chicken made quickly in your Instant Pot.

Ingredients

Scale

2 tablespoons sun-dried tomato oil (from the jar)
3 tablespoons butter
2 pounds skinless chicken thighs (bone-in)
Salt and pepper (to taste)
1 tablespoon garlic cloves (minced)
½ cup chicken stock
1 teaspoon Italian seasoning
¼ teaspoon chili flakes (or to taste)
½ cup sun-dried tomatoes, chopped
1 ½ cups heavy cream
¾ cup parmesan cheese, grated
3 cups baby spinach leaves

Cook Mode Prevent your screen from going dark

Instructions

Select SAUTE mode on Instant Pot. Heat sun-dried tomato oil and butter.
Season chicken thighs with salt and pepper. Cook for 2-3 minutes per side until golden.
Add minced garlic, cook 30 seconds until fragrant.
Add chicken stock, deglaze pot.
Season with Italian seasoning, salt, pepper, chili flakes.
Secure lid. Pressure Cook on High for 8 minutes (bone-in) or 6 minutes (boneless). Quick release pressure.
Remove chicken and set aside.
Switch to SAUTE mode. Stir in heavy cream and parmesan. Add sun-dried tomatoes and spinach. Turn off heat to wilt spinach.
Return chicken to pot, spoon sauce over it.
Serve over pasta or rice.

Notes

Deglazing thoroughly prevents BURN warning.
For a lighter sauce, use half-and-half.
Reheat leftovers gently to maintain sauce texture.

Prep Time: 5 min
Cook Time: 10 min
Category: Main Course
Method: Pressure Cook
Cuisine: Italian-American

Nutrition

Calories: 433 kcal
Sugar: 4 g
Sodium: 827 mg
Fat: 26 g
Carbohydrates: 9 g
Fiber: 2 g
Protein: 39 g