If you’re craving a dinner that feels indulgent yet comes together quickly, Instant Pot Tuscan Chicken delivers every time. Imagine tender, juicy chicken smothered in a rich garlic cream sauce, balanced with the tang of sun-dried tomatoes and the freshness of spinach. The Instant Pot locks in all the flavor, giving you a dish that tastes like it simmered for hours—ready in under 30 minutes.
This version goes beyond the basics. You’ll get clear explanations for each ingredient, the correct cooking sequence for maximum taste and texture, and expert tips that home cooks often overlook. The goal is not just to give you a recipe, but to help you understand why it works—so you can recreate it flawlessly every time.
Instant Pot Tuscan Chicken on Cooking Terms
Pressure Cooking
Cooking food under steam pressure to raise the boiling point, reducing cooking time and sealing in flavor.
Deglazing
Adding liquid to a hot pot to loosen browned bits stuck to the bottom. These concentrated bits deepen the sauce’s flavor.
Heavy Cream
A high-fat dairy ingredient that gives sauces a smooth, rich texture without curdling under gentle heat.
Sauté Function
An Instant Pot setting for browning, searing, and cooking aromatics before pressure cooking.
Ingredient List with Substitutions and Tips for Instant Pot Tuscan Chicken
| Ingredient | Amount | Purpose | Substitutions | Tip |
|---|---|---|---|---|
| Sun-dried tomato oil | 1 tbsp | Adds depth and tomato-infused richness | Olive oil | Use oil from the jar for more flavor |
| Butter | 3 tbsp | Gives chicken a golden sear and adds richness | Ghee or plant-based butter | Let it foam slightly before searing |
| Chicken breasts | 2 lbs (900g) | Main protein | Boneless thighs | Pound to even thickness for even cooking |
| Salt | 1 tsp (divided) | Enhances flavor | Herb salt | Season in stages for best results |
| Black pepper | ¼ tsp | Adds gentle heat | White pepper | Grind fresh for better aroma |
| Garlic | 5 cloves | Builds the aromatic base | Garlic paste | Mince fresh for stronger taste |
| Chicken stock | ½ cup | Balances creaminess | Vegetable stock | Choose low-sodium to control salt |
| Italian seasoning | 1 tsp | Herbal foundation | Basil + oregano | Add rosemary for more Tuscan aroma |
| Chili flakes | ¼ tsp | Gentle spice | Smoked paprika | Adjust to heat preference |
| Sun-dried tomatoes | ½ cup (chopped) | Tangy sweetness | Roasted red peppers | Chop small for even distribution |
| Heavy cream | 1 cup | Creamy sauce base | Half-and-half | Bring to room temp to avoid curdling |
| Parmesan cheese | ½ cup | Adds salty depth | Asiago cheese | Always grate fresh for smooth texture |
| Baby spinach | 2 cups | Fresh color and lightness | Kale (chopped) | Stir in at the end for vibrancy |
Why the Order of Cooking Matters
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Sear chicken first to lock in juices and create a flavorful crust.
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Deglaze after garlic to capture all the caramelized bits in the sauce.
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Pressure cook with stock and seasoning so the flavors blend deeply.
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Add cream and cheese last to keep the sauce silky and avoid curdling.
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Wilt spinach at the end so it stays bright and fresh.
Following this sequence ensures you get tender chicken, a rich but balanced sauce, and fresh greens that make the dish visually appealing and full of life.
Step-by-Step Method for Perfect Instant Pot Tuscan Chicken
Step 1 – Prepare the Chicken
Pat chicken breasts dry with paper towels. This helps them sear better and develop a light crust. Season both sides evenly with half the salt and all the pepper.
Step 2 – Sauté in the Instant Pot
Set the Instant Pot to Sauté. Add the sun-dried tomato oil and butter. When the butter foams, place the chicken in a single layer. Cook for about 2–3 minutes per side until lightly golden. If your Instant Pot browns too quickly, adjust to “Less” mode on Sauté.
Step 3 – Add Aromatics
Stir in minced garlic and sauté for about 30 seconds until fragrant. Avoid letting it brown too much, as burnt garlic can taste bitter.
Step 4 – Deglaze and Build the Base
Pour in the chicken stock and use a wooden spoon to scrape up any browned bits stuck to the bottom. This prevents the burn notice and adds rich flavor to the sauce.
Step 5 – Season for Depth
Sprinkle in Italian seasoning, remaining salt, and chili flakes. Give the mixture a quick stir to evenly distribute the flavors.
Step 6 – Pressure Cook
Cancel the Sauté mode. Secure the lid, set the valve to Sealing, and select Pressure Cook (or Manual) for 5 minutes at High Pressure.
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For bone-in chicken thighs, cook for 8 minutes.
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For boneless thighs, cook for 5 minutes.
Allow the Instant Pot to come to pressure (about 6–7 minutes), then start cooking.
Step 7 – Quick Release and Rest Chicken
Once the timer finishes, carefully do a quick release of steam. Transfer the chicken to a plate and cover loosely to rest while you finish the sauce.
Step 8 – Make the Cream Sauce
Set the Instant Pot back to Sauté. Stir in the heavy cream and freshly grated parmesan. Whisk gently until the cheese melts and the sauce turns smooth.
Step 9 – Add Vegetables
Stir in chopped sun-dried tomatoes and fresh spinach. Switch off Sauté mode. The spinach will wilt in the residual heat while keeping its bright color.
Step 10 – Combine and Serve
Return the chicken to the pot, spooning the sauce over the top. Serve immediately over buttered pasta, creamy mashed potatoes, or steamed rice. Garnish with extra parmesan if desired.
Timing Adjustments for Different Chicken Cuts
| Cut | Pressure Cook Time | Notes |
|---|---|---|
| Chicken breasts (boneless) | 5 min | Best when pounded to even thickness |
| Chicken thighs (boneless) | 5 min | Stays tender, richer flavor |
| Chicken thighs (bone-in) | 8 min | Add extra 2 min if very large pieces |
| Frozen chicken breasts | 8 min | Skip searing step; season after cooking |
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Room Temperature Cream – Prevents curdling when added to hot sauce.
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Freshly Grated Parmesan – Melts smoothly without clumps.
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Don’t Overcrowd – Sear in batches if needed so chicken browns instead of steaming.
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Taste Before Serving – Adjust salt and pepper after the sauce is finished for the most accurate seasoning.
Serving Ideas
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Over Pasta – Tagliatelle or fettuccine works well to soak up the sauce.
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With Rice – Jasmine or basmati rice adds a light, fragrant base.
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Low-Carb Option – Serve over zucchini noodles or cauliflower mash.
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With Bread – Pair with warm crusty bread to mop up the sauce.
Storage and Reheating
Refrigeration
Store leftovers in an airtight container in the fridge for up to 3 days. The flavors often deepen overnight, making it even better the next day.
Freezing
Place cooled chicken and sauce in a freezer-safe container or bag, removing as much air as possible. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
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Stovetop – Warm gently over low heat, stirring occasionally. Add a splash of cream or stock to loosen the sauce.
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Microwave – Heat in short intervals, stirring in between to avoid hot spots.
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Instant Pot – Use Sauté mode for a few minutes until heated through, stirring often.
Flavor Variations
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Mushroom Tuscan Chicken – Add sliced mushrooms after sautéing garlic and cook for 2 minutes before deglazing.
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Lemon Herb Twist – Stir in 1 tsp of lemon zest and a squeeze of lemon juice just before serving.
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Extra Creamy Version – Increase cream to 1½ cups and parmesan to ¾ cup for a richer sauce.
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Spicy Kick – Double the chili flakes or add a dash of cayenne pepper.
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Vegetable Boost – Add chopped zucchini or bell peppers along with the spinach for more color and nutrients.
Instant Pot Tuscan Chicken Recipe
Ingredients
Method
- Pat chicken dry, season with half the salt and all the pepper.
- Set Instant Pot to Sauté, add sun-dried tomato oil and butter. Sear chicken 2–3 minutes per side until golden.
- Stir in garlic for 30 seconds until fragrant.
- Add chicken stock and deglaze pot.
- Stir in Italian seasoning, remaining salt, and chili flakes.
- Cancel Sauté. Secure lid, set to Sealing, and cook at High Pressure for 5 minutes.
- Quick release steam, remove chicken, and set aside.
- Sauté mode on, stir in cream and parmesan until smooth.
- Add sun-dried tomatoes and spinach, stir until wilted.
- Return chicken to sauce and serve.
Notes
Timing Adjustments for Different Chicken Cuts
| Cut | Pressure Cook Time | Notes |
|---|---|---|
| Chicken breasts (boneless) | 5 min | Best when pounded to even thickness |
| Chicken thighs (boneless) | 5 min | Stays tender, richer flavor |
| Chicken thighs (bone-in) | 8 min | Add extra 2 min if very large pieces |
| Frozen chicken breasts | 8 min | Skip searing step; season after cooking |
Nutrition Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 436 kcal |
| Carbohydrates | 9 g |
| Protein | 38 g |
| Fat | 27 g |
| Saturated Fat | 15 g |
| Cholesterol | 172 mg |
| Sodium | 829 mg |
| Potassium | 1036 mg |
| Fiber | 2 g |
| Sugar | 4 g |
| Vitamin A | 1943 IU |
| Vitamin C | 12 mg |
| Calcium | 164 mg |
| Iron | 2 mg |
