Instant 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.
Ingredients
- ½ cup sun-dried tomatoes in oil, drained and sliced
- 4 cloves garlic, minced
- 1 tsp dried basil, or 1 tablespoon fresh chopped basil
- ½ tsp dried oregano
- ½ tsp kosher salt, or to taste
- ¼ tsp ground black pepper
- 1 pinch crushed red pepper flakes, or to taste
- 1 cup chicken stock, unsalted or low sodium
- 1 ½ pounds boneless chicken breasts
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- Fresh chopped basil or parsley (optional), for garnish
Recommended Equipment
Instructions
- Combine: In the inner pot of the Instant Pot, combine the drained sun-dried tomatoes, garlic, basil, oregano, 1/2 teaspoon kosher salt, black pepper, crushed red pepper flakes, and chicken stock.1/2 cup sun-dried tomatoes in oil | 4 cloves garlic | 1 tsp dried basil | 1/2 tsp dried oregano | 1/2 tsp kosher salt | 1/4 tsp ground black pepper | 1 pinch crushed red pepper flakes | 1 cup chicken stock
- Add the Chicken: Arrange the chicken breasts in the pot.1 1/2 pounds boneless chicken breasts
- Pressure Cook: 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 7 minutes. If the chicken breasts are quite small (5 to 6 ounces), set the time for 6 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.
- Finish the Dish: With a slotted spoon, remove the chicken to a plate and set aside.* Select the sauté button on the Instant Pot and bring the liquids to a boil. Cook for 3 to 5 minutes or until reduced by about one-third. Add the cream and Parmesan cheese to the liquids. Return the chicken to the pot and heat through. Garnish with chopped basil or parsley if desired.1 cup heavy cream | 1/2 cup grated Parmesan cheese | Fresh chopped basil or parsley (optional)
Notes
*If the chicken breasts are quite thick 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.
Nutrition
Calories: 507kcalCarbohydrates: 13gProtein: 46gFat: 30gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.02gCholesterol: 186mgSodium: 805mgPotassium: 1246mgFiber: 2gSugar: 8gVitamin A: 1146IUVitamin C: 9mgCalcium: 219mgIron: 2mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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