My husband and I have been testing out our Instant Pot for a few months now. A side-result of trying out all of these recipes was finding out how much we love the flavours of Tuscan inspired dishes. This is one of our favourites and has been on the rotation since we found it. It is deliciously creamy and can be made in or out of the Instant Pot with some adjustments to time.
We have decided to Tuscany to our list of places to visit in the near future.
Try it out and let me know how you like it! I add some boullion to add to the umami flavour but it is gorgeously delicious without.
A ketofied version is available below!
Ingredients
- 4 – 6 (955g) skinless chicken breasts or skinless chicken thighs
- 2 tablespoons (28g) unsalted butter or olive oil
- 2 teaspoons (2.4g) Italian seasonings
- 8 (83g) cremini mushrooms , sliced
- 1 tablespoon (15ml) light or regular soy sauce (not low sodium)
- ¾ cup (188ml) unsalted chicken stock
- 4 (16g) garlic cloves , minced
- 60 – 80 grams sun-dried tomatoes
- 1 cup (40g) spinach
- ½ cup (125ml) heavy cream
- ¼ – ½ cup (16 – 32g) freshly grated Parmesan cheese
Thickener:
- 3.5 tablespoons (32g) cornstarch
- ¼ cup (63ml) cold water
Instructions
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Brown Chicken Thighs or Chicken Breasts: Heat up Instant Pot using Sauté More function. Wait until it says HOT. This prevents chicken from sticking to the pot.Pat dry chicken and season one side gently with salt + black pepper. Add in 2 tbsp (28g) unsalted butter or olive oil. Quickly add in the chicken to prevent butter from burning. While one side is browning, season the other side with more salt + black pepper. Brown first side for 3.5 minutes, then the other side for 2 minutes. Set the chicken aside.
*Pro Tip: For better browning results, brown chicken in 2 batches using the same cooking times.
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Saute Garlic & Mushrooms: Add minced garlic, then saute for 30 seconds until fragrant. Add sliced mushroom, season with salt + black pepper, then saute for a minute. Add 2 tsp (2.4g) Italian seasonings, then saute for another minute.
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Deglaze Instant Pot: Mix 1 tbsp (15ml) soy sauce + ¾ cup (188ml) unsalted chicken stock together, then pour in Instant Pot and deglaze (scrub all the flavorful brown bits off the bottom). Give it a quick mix.
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Pressure Cook Chicken: Add in browned chicken + meat juice. Pressure cook chicken at:
–Chicken Thighs: High Pressure 5 minutes + Natural Release 10 minutes
–Chicken Breasts: High Pressure 4 minutes + Natural Release 10 minutesAfter 10 minutes, release remaining pressure.
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Create Tuscan Chicken Sauce: Set aside chicken, bring the liquid mixture back to a boil (Saute button). Add in 1 cup (40g) spinach and 60 – 80g sun-dried tomatoes, then cook for 30 seconds. Give them a quick stir. Mix in 1/2 cup (125ml) heavy cream and 1/4 – 1/2 cup (16 – 32g) freshly grated Parmesan cheese.
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Thicken Tuscan Chicken Sauce & Seasoning: Mix 3.5 tbsp (32g) cornstarch + ¼ cup (63ml) cold water together in a small mixing bowl. Add the cornstarch mixture one third at a time to thicken the Tuscan Chicken sauce until desired thickness. Taste and season with more salt, cheese, soy sauce if necessary.
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Serve Instant Pot Tuscan Chicken: Place chicken back in Instant Pot and give it a quick mix. Then, serve Creamy Tuscan Garlic Chicken!
KETOFIED VERSION
Ingredients- 4 – 6 (955g) skinless chicken breasts or skinless chicken thighs
- 2 tablespoons (28g) unsalted butter or olive oil
- 2 teaspoons (2.4g) Italian seasonings
- 8 (83g) cremini mushrooms , sliced
- 1 tablespoon (15ml) light or regular soy sauce (not low sodium) or liquid aminos
- ¾ cup (188ml) unsalted chicken stock
- 4 (16g) garlic cloves , minced
- 60 – 80 grams sun-dried tomatoes (diced tomatoes work just as well)
- 1 cup (40g) spinach
- ½ cup (125ml) heavy cream
- ¼ – ½ cup (16 – 32g) freshly grated Parmesan cheese
- Xanthan Gum
Instructions
Follow instructions above. Add a touch of xanthan gum to thicken (a little goes a long way). Heat thoroughly and serve!
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THE RIOT MOM 