by Diana Rattray
Instant Pot Tuscan chicken is an excellent choice for a quick everyday dinner and is always a big hit. The creamy chicken gets fantastic flavor from the sun-dried tomatoes and lots of garlic. Heavy cream and Parmesan cheese provide the perfect finishing touch. This chicken is excellent over quick-cooking angel hair pasta, or serve it with another cooked pasta or rice. If you’re low carbing it, serve the chicken with cauliflower rice.
You can also add spinach to the dish for extra color and flavor. Add chopped spinach or baby spinach leaves when the liquids have almost reduced by half (step 6) and cook until the spinach is wilted.
The size of the chicken breasts makes a difference when it comes to cooking time. Fresh thawed chicken breasts can weigh anywhere from 5 to 10 ounces, so adjust your cooking time accordingly:
- 6-ounce chicken breasts: high pressure for 6 minutes
- 8-ounce chicken breasts: high pressure for 7 minutes
- 10-ounce chicken breasts: high pressure for 8 minutes
- Frozen chicken breasts: add 4 minutes to the cooking time
Note: If the chicken breasts are quite large and don’t appear to be thoroughly cooked, leave them in the pot and let them cook along with the liquids for a few minutes until they reach the safe minimum temperature of 165 F. Remove them and continue cooking to reduce the liquids.
There are lots of ways to cook chicken with an Instant Pot. You might like this recipe for Instant Pot chicken with bacon and wine, or this flavorful Instant Pot General Tso’s chicken
.
PrintInstant Pot Tuscan Chicken
This easy Instant Pot chicken with sun dried tomatoes and garlic is dead simple to prepare and cook. Scatter some Parmesan cheese over the finished dish.
- Prep Time: 10 minutes
- Pressure Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 33 minutes
- Yield: 4 servings 1x
- Category: Chicken, Instant Pot
- Method: Pressure Cook
- Cuisine: Italian
Ingredients
- 1/2 cup sun dried tomatoes (drained and chopped)
- 4 cloves garlic (minced or pressed)
- 1 teaspoon dried leaf basil (or 1 tablespoon fresh chopped basil)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- Pinch crushed red pepper flakes (or to taste)
- 1 cup chicken stock (unsalted or low sodium)
- 1 1/2 pounds boneless chicken breasts
- 1 cup heavy cream
- 1/2 cup Parmesan cheese (grated)
- Optional garnish: chopped basil or parsley
Instructions
- In the inner pot of the Instant Pot, combine the sun dried tomatoes, garlic, basil, oregano, kosher salt, black pepper, crushed pepper, and chicken stock.
- Arrange the chicken breasts in the pot.
- Place the lid on the Instant Pot and turn the valve to the sealing position. Select the pressure cook button (or “manual” on some models), high pressure, and set the time for 8 minutes. If the chicken breasts are quite small (6 ounces), set the time for 7 minutes. If they are frozen, add 4 minutes.
- When the time is up, let the pressure release naturally for 5 minutes, and then carefully turn the valve to the venting position to release the remaining pressure.
- With a slotted spoon, remove the chicken to a plate.
- Select the sauté button and bring the liquids to a boil. Cook until reduced by about half.
- Add the cream and Parmesan cheese to the liquids along with the chicken. Heat through.
Notes
If the chicken breasts are quite large and don’t appear to be thoroughly cooked, leave them in the pot and let them cook along with the liquids for a few minutes until they reach the safe minimum temperature of 165 F. Remove them and continue cooking to reduce the liquids.
