This flavorful Tuscan chicken comes together in no time using your Instant Pot®, making weeknight dinners a breeze. Packed with savory herbs and creamy sun-dried tomatoes, it’s a comforting meal the whole family will love.
Start by turning on your Instant Pot to the sauté setting. In a shallow bowl, mix together the flour, herbs, salt, pepper, and garlic. Coat the chicken pieces in the flour mixture, shaking off any extra. Add some olive oil and butter to the pot, letting the butter melt, then brown the chicken for about 3 minutes on each side. You might need to do this in batches. Once browned, set the chicken aside on a plate.
Next, toss the chopped bell pepper and garlic into the pot and sauté for a couple of minutes until they soften. Transfer them to a small heatproof bowl or dish that fits inside your Instant Pot.
Pour the pasta into the bottom of the pot, then add the heavy cream and chicken broth. Give it a gentle stir to make sure the pasta is well coated. Place the steamer rack inside the pot, set the chicken on top, and nestle the bowl of peppers next to it. Close the lid, seal the vent, and cook on high pressure for 7 minutes. It’ll take about 10 to 15 minutes for the pot to come to pressure.
When the timer goes off, let the pressure release naturally for around 15 minutes, then carefully do a quick release for any remaining pressure. Take out the chicken, peppers, and rack.
Switch back to sauté mode and pour in the white wine. Add the spinach and cook, stirring, until it wilts, about 2 to 4 minutes. Stir in the Parmesan cheese until it melts into the sauce. The sauce will thicken a bit as it cools. Serve everything up together right away and enjoy!
- Brown the chicken well before pressure cooking to add extra flavor.
- Use fresh garlic and herbs for the best taste.
- Let the pressure release naturally for a few minutes to keep the chicken tender and juicy.
This dish comes together fast, making it perfect for busy weeknights. The flavors are rich and comforting, with a creamy sauce that feels special but is simple to make. Using an Instant Pot® means less time watching the stove and more time enjoying your meal.
Serve this dish over creamy mashed potatoes, pasta, or a bed of steamed rice. A side of sautéed greens or a simple salad balances the richness nicely. Fresh crusty bread is also great for soaking up the sauce.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to avoid drying out the chicken. This dish can also be frozen for up to 2 months; thaw overnight before reheating.
