Tasty Instant Pot Tuscan Chicken Recipe that tastes like a cozy trattoria night and cooks in one pot. I load it up with sun-dried tomatoes, spinach, garlic, and a Parmesan cream sauce that clings to every bite. The Instant Pot locks in flavor and shaves serious time off dinner. I keep this on repeat for busy nights and low-effort weekends alike.
Easy Instant Pot Tuscan Chicken Recipe
I get a rich, restaurant-style sauce without hovering over the stove. The Instant Pot gives the chicken serious juiciness and keeps the sauce silky. You can serve it over pasta, mashed potatoes, or crusty bread and never hear complaints. I also love how the sun-dried tomatoes punch up flavor with almost zero work.
I cook everything in one pot, so cleanup stays painless. I pull a jar of sun-dried tomatoes from the pantry and feel like I planned ahead. The sauce reheats beautifully, so lunches taste just as good the next day. You’ll keep this in your weeknight rotation after one bite.
Ingredients You’ll Need
- 2 pounds boneless, skinless chicken thighs or breasts, patted dry
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1/2 teaspoon smoked paprika (optional, but tasty)
- 2 tablespoons oil from the sun-dried tomato jar (or olive oil)
- 1 small yellow onion, finely diced
- 4 garlic cloves, minced
- 1/2 cup sun-dried tomatoes in oil, chopped
- 1 cup low-sodium chicken broth
- 1/2 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 2 cups baby spinach, loosely packed
- 1 teaspoon lemon juice or white wine vinegar, to brighten
- 1–2 teaspoons cornstarch mixed with 1 tablespoon water (optional, for thicker sauce)
- Fresh basil or parsley, chopped, for serving
How to Make Instant Pot Tuscan Chicken
- Season the chicken. Pat the chicken dry and season both sides with salt, pepper, Italian seasoning, and paprika.
- Sauté and sear. Set the Instant Pot to Sauté (High). Add the sun-dried tomato oil. Sear the chicken in a single layer for 2–3 minutes per side until golden. Transfer to a plate.
- Sauté aromatics. Add onion and sauté for 2 minutes. Add garlic and sauté for 30 seconds. Stir in chopped sun-dried tomatoes.
- Deglaze. Pour in chicken broth and scrape the bottom well so nothing sticks.
- Pressure cook. Return the chicken and any juices to the pot. Lock the lid, set to Pressure Cook (High) for 7 minutes for breasts or 9 minutes for thighs.
- Quick release. Vent immediately after the timer ends. Transfer the chicken to a plate and tent loosely.
- Finish the sauce. Set Sauté (Low). Stir in heavy cream and Parmesan. Add the cornstarch slurry if you want a thicker sauce and simmer for 1–2 minutes.
- Add greens and brighten. Stir in spinach until it wilts. Add lemon juice. Taste and adjust salt and pepper.
- Return chicken. Slice or leave whole and add back to the sauce. Spoon sauce over the top and serve hot.
Notes:
- Large chicken pieces may need an extra 1–2 minutes under pressure.
- If you start with frozen chicken, skip the sear, pressure cook for 12–14 minutes, and finish the same way. The sauce will still taste amazing.
Substitutions & Variations
- Protein swaps: Use boneless chicken thighs for extra juiciness, or use turkey cutlets and drop pressure time by 1–2 minutes.
- Dairy tweaks: Use half-and-half and thicken with an extra 1 teaspoon cornstarch. For dairy-free, use full-fat coconut milk and nutritional yeast instead of Parmesan.
- Veggie boosts: Add sliced mushrooms with the onion, or toss in canned quartered artichokes after pressure cooking.
- Tomato options: Use dry-packed sun-dried tomatoes and add 1 extra tablespoon oil. Fresh cherry tomatoes also work and add pop.
- Herb switch-ups: Use fresh basil, oregano, or thyme at the end for a bright finish.
- Heat level: Add red pepper flakes with the garlic for a gentle kick.
Expert Tips
- Pat the chicken dry so it browns well and seasons evenly.
- Use the oil from the sun-dried tomato jar for extra flavor in the sauté step.
- Grate Parmesan from a block so it melts ultra-smooth into the sauce.
- Keep the sauté heat on Low when finishing the sauce so the dairy stays silky.
- Aim for 165°F internal temperature and pull the chicken as soon as it hits it.
- Add a squeeze of lemon at the end to balance the creamy sauce.
What to Serve with Instant Pot Tuscan Chicken
- Al dente pasta, egg noodles, or gnocchi to soak up the sauce.
- Creamy mashed potatoes, polenta, or cauliflower mash for a cozy base.
- Garlic bread or warm focaccia to swipe the plate clean.
- Roasted broccoli, green beans, or asparagus for a crisp side.
- A simple arugula salad with lemon vinaigrette for freshness.
- Wine pairing: A crisp Pinot Grigio or light Chardonnay plays nicely with the cream and tomatoes.
Make-Ahead and Storage
My Tasty Instant Pot Tuscan Chicken Recipe reheats like a charm, so I pack it for lunches and easy weeknight leftovers.
Make-Ahead: Pressure cook the chicken and sauce, cool, and store for up to 3 days. For freezer meal prep, place seasoned raw chicken, chopped sun-dried tomatoes, onion, garlic, and broth in a freezer bag for up to 3 months. Thaw in the fridge overnight, then pressure cook as directed and finish with cream, Parmesan, and spinach.
To Refrigerate: Store cooled chicken and sauce in an airtight container for up to 4 days.
Freezing: Freeze the cooked chicken and sauce without the spinach for up to 3 months. Thaw overnight, then warm and stir in fresh spinach right before serving.
To Reheat: Warm gently on the stove or in the Instant Pot on Sauté (Low), or microwave in 30-second bursts. Add a splash of broth or cream to loosen the sauce if it thickens.
Tasty Instant Pot Tuscan Chicken
Ingredients
Instructions
- Season the chicken breasts with salt and pepper.
- Set the Instant Pot to sauté mode and add olive oil.
- Brown the chicken breasts for 2-3 minutes per side. Remove them and set aside.
- Add minced garlic to the pot and sauté for 1 minute.
- Pour in chicken broth, Italian seasoning, and garlic powder, scraping up any brown bits from the bottom.
- Return the chicken breasts to the pot. Top with sun-dried tomatoes.
- Seal the Instant Pot lid and cook on high pressure for 8 minutes. Let it naturally release for 5 minutes, then quick release remaining pressure.
- Remove chicken and set aside. Stir heavy cream and Parmesan cheese into the sauce until smooth.
- Add spinach and stir until wilted.
- Return chicken to the sauce and spoon sauce over the top. Serve immediately.