Tasty Instant Pot Tuscan Chicken Recipe

Tasty Instant Pot Tuscan Chicken Recipe tastes rich, creamy, garlicky, and a little tangy from sun dried tomatoes with tender chicken in every bite. It works perfectly for busy weeknights or casual dinner guests and takes about 30 minutes from start to finish. I make this when my kids start circling the kitchen like hungry sharks and I still want dinner to feel a little fancy.

Why Tasty Instant Pot Tuscan Chicken Recipe Is Worth It

This Instant Pot Tuscan chicken tastes like something from a cozy Italian restaurant, but you only mess up one pot. The sauce hugs every piece of chicken with cream, parmesan, garlic, and herbs, so even picky eaters usually ask for seconds.

You skip long simmering and still get deep flavor because the pressure cooker concentrates everything. Cleanup stays easy, and leftovers taste even better the next day, which always feels like a small life victory.

Creamy, garlicky, and restaurant-level delicious with almost no effort, this Tasty Instant Pot Tuscan Chicken Recipe instantly became a family favorite. ★★★★★

Ingredients You Need

Chicken and seasoning

• 2 pounds boneless skinless chicken breasts or thighs
  • Thighs stay juicier and more forgiving in the Instant Pot.
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 teaspoon Italian seasoning
• ½ teaspoon paprika (smoked or sweet, either works)
• ½ teaspoon garlic powder

Searing and sauce base

• 2 tablespoons olive oil
  • Use extra virgin for more flavor, or a neutral oil if that is what you have.
• 3 cloves garlic, minced
• ½ medium yellow onion, finely diced
• ½ cup sun dried tomatoes in oil, drained and sliced
  • Jarred sun dried tomatoes in oil add the best flavor shortcut.
• 1 cup low sodium chicken broth
  • Use your favorite brand; Better Than Bouillon works great mixed with water.

Creamy finish

• 1 cup heavy cream
  • Half and half works, but the sauce turns slightly thinner.
• ½ cup grated parmesan cheese
  • Use real parmesan, not the green can, for best melting and flavor.
• 1 teaspoon cornstarch mixed with 1 tablespoon water, optional
  • Use this if you want a thicker sauce.

Greens and extras

• 2 cups fresh baby spinach, loosely packed
• ¼ teaspoon red pepper flakes, optional for heat
• Fresh basil or parsley, chopped, for garnish

Pantry shortcuts

• Use jarred minced garlic if you feel rushed; 1 teaspoon equals about 1 clove.
• Use frozen chopped spinach if you squeeze it very dry before adding.
• Use pre shredded parmesan from the refrigerated section if you do not want to grate.

Equipment

• Instant Pot or other electric pressure cooker, 6 or 8 quart
• Tongs
• Wooden spoon or spatula
• Small bowl for cornstarch slurry
• Cutting board and sharp knife

Quick Tips & substitutions

• Brown the chicken in batches so it actually sears and does not steam.
• Scrape up every browned bit after you add broth, since those bits add big flavor and prevent a burn warning.
• Use chicken thighs if you want maximum tenderness and less risk of overcooking.
• Swap heavy cream with coconut cream for a dairy light version, then use nutritional yeast instead of parmesan.
• Stir in spinach at the very end so it stays bright and does not turn mushy.
• Add cornstarch slurry slowly while you stir, so the sauce thickens smoothly.
• Cut large chicken breasts in half horizontally so they cook evenly.
• Use lactose free cream and lactose free hard cheese if you need a gentler dairy option.

How to Make Tasty Instant Pot Tuscan Chicken Recipe

Step 1: Season the chicken

Pat the chicken dry with paper towels so it browns better. Sprinkle both sides with salt, pepper, Italian seasoning, paprika, and garlic powder. Rub the spices in so they coat the chicken evenly.

Step 2: Sear on sauté mode

Set the Instant Pot to Sauté and let it heat for 2 to 3 minutes. Add olive oil, then place chicken pieces in a single layer. Sear each side for about 2 to 3 minutes until golden spots appear, then move the chicken to a plate. Work in batches so you keep good color on the meat.

Step 3: Build the flavor base

Keep Sauté mode on and add the diced onion to the pot. Stir and cook for 2 to 3 minutes until the onion softens and turns lightly golden. Add the minced garlic and cook 30 seconds while you stir so it does not burn. Add the sliced sun dried tomatoes and stir again.

Step 4: Deglaze with broth

Pour in the chicken broth and use a wooden spoon to scrape the bottom of the pot. Lift every browned bit so nothing sticks. This step adds deep flavor and keeps the Instant Pot from throwing a burn warning.

Step 5: Pressure cook the chicken

Place the seared chicken and any juices back into the pot. Nestle the pieces into the liquid so each piece touches the broth. Cancel Sauté, then lock the lid and set the valve to Sealing. Cook on Manual or Pressure Cook at high pressure for 6 minutes for breasts or 8 minutes for thighs.

Step 6: Quick release and check doneness

When the timer ends, move the valve to Venting for a quick release. Open the lid carefully once the pin drops. Check the thickest piece of chicken with a thermometer; it should reach at least 165°F. Move the chicken to a plate and tent loosely with foil while you finish the sauce.

Step 7: Add cream and cheese

Set the Instant Pot back to Sauté on low. Stir in the heavy cream and parmesan cheese until the cheese melts. Taste and adjust salt and pepper as needed. If you want a thicker sauce, stir in the cornstarch slurry and let it bubble for 1 to 2 minutes while you stir.

Step 8: Add spinach and finish

Turn off Sauté so the sauce does not over reduce. Stir in the baby spinach until it wilts into the sauce. Add red pepper flakes if you like a little heat. Slice or shred the chicken, then return it to the pot and coat it with the creamy Tuscan sauce.

Step 9: Serve

Spoon the Tasty Instant Pot Tuscan Chicken Recipe over your favorite base. Sprinkle with fresh basil or parsley for color and freshness. Serve hot while the sauce still feels silky and creamy.

Recipe Variations

• Gluten free

  • Use gluten free chicken broth and check labels on sun dried tomatoes.
  • Serve over gluten free pasta, rice, or mashed potatoes.

• Low carb / keto friendly

  • Use heavy cream and full fat parmesan.
  • Serve over cauliflower rice, zucchini noodles, or steamed broccoli.

• Dairy light version

  • Use half and half instead of heavy cream and reduce parmesan to ¼ cup.
  • Thicken with a little extra cornstarch slurry if needed.

• Vegan style twist

  • Swap chicken with canned chickpeas or cubed extra firm tofu that you brown first.
  • Use vegetable broth, coconut cream, and nutritional yeast instead of parmesan.

• Extra veggie version

  • Add sliced mushrooms or bell peppers with the onions.
  • Stir in peas or chopped kale at the end with the spinach.

• Spicy version

  • Add more red pepper flakes or a pinch of cayenne with the dry spices.

Ways to Serve Tasty Instant Pot Tuscan Chicken Recipe

• Spoon over fluffy white rice, brown rice, or cauliflower rice.
• Serve on top of pasta such as penne, fettuccine, or rotini.
• Pair with mashed potatoes or garlic mashed cauliflower.
• Serve with crusty bread or garlic bread to soak up the sauce.
• Plate with a simple green salad or roasted vegetables on the side.
• Use leftovers in a wrap with lettuce and cucumber for a quick lunch.

Storage Success

Let the Tasty Instant Pot Tuscan Chicken Recipe cool until it reaches room temperature, then move it to airtight containers. Store in the fridge for up to 3 to 4 days and reheat gently on the stove over low heat or in the microwave, adding a splash of broth or cream if the sauce thickens too much. Freeze in freezer safe containers for up to 2 months, then thaw overnight in the fridge before reheating. Stir well after reheating so the creamy sauce comes back together.