Instant Pot Creamy Tuscan Garlic Chicken

By
Derek Jacobson
·

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When you want comfort food but still want to keep things low carb, this Instant Pot creamy Tuscan garlic chicken is the dinner to make. Juicy chicken thighs cook under pressure with garlic, sun dried tomatoes, and Italian herbs, then finish in a rich Parmesan cream sauce with fresh spinach.

It’s ready in about 30 minutes, it all happens in one pot, and it tastes like something from an Italian restaurant. Serve it over cauliflower rice or zucchini noodles to keep it keto, or over pasta for everyone else.

Jump to Recipe

Why This Tuscan Garlic Chicken Works

Browning the chicken on the sauté setting adds color and flavor. Those browned bits on the bottom of the pot then get scraped up with the broth, which builds a savory base for the sauce. It also helps prevent the dreaded burn warning.

Chicken thighs are perfect for pressure cooking. They stay tender and juicy, even if you go a minute or two over. Eight minutes at high pressure is all they need.

The cream and Parmesan go in after pressure cooking. Dairy can curdle or scorch under pressure, so stirring it in at the end gives you a smooth, silky sauce every time.

Ingredients and Easy Swaps

  • Boneless, skinless chicken thighs (1½ pounds). Chicken breasts work too, but cut them into large pieces and cook for 6 minutes so they don’t dry out.
  • Olive oil (1 tablespoon) and garlic (3 cloves). Use the oil from the sun dried tomato jar for even more flavor.
  • Chicken broth (½ cup). Low sodium is best since the Parmesan adds salt.
  • Heavy cream (½ cup). Half and half makes it lighter but less thick. Full fat coconut milk works for dairy free, though skip the Parmesan.
  • Parmesan (½ cup, grated). Freshly grated melts much better than the shelf stable kind.
  • Sun dried tomatoes (½ cup, in oil). Drain and chop them. They add a sweet and tangy pop.
  • Baby spinach (2 cups). Kale works too. Chop it and let it cook a minute longer.
  • Italian seasoning (1 teaspoon), salt, and pepper. Add a pinch of red pepper flakes for heat.
  • Butter (1 tablespoon, optional). Stir in at the end for extra richness.

How to Make It at a Glance

  1. Brown the chicken thighs in olive oil on the sauté setting, 2 to 3 minutes per side. Set aside.
  2. Sauté the garlic for 30 seconds, then pour in the broth and scrape up the browned bits.
  3. Return the chicken with the Italian seasoning, sun dried tomatoes, salt, and pepper.
  4. Seal and cook on high pressure for 8 minutes. Let it release naturally for 5 minutes, then quick release.
  5. Stir in the cream and Parmesan until smooth, then add the spinach until it wilts. Add butter if you like and serve.

Keep in mind that the 11 minute cook time doesn’t include the time it takes the pot to come to pressure. That usually adds 5 to 10 minutes. Use that window to cook your cauliflower rice or boil pasta. Pour the cream in slowly while you stir, and keep stirring until the Parmesan melts, so the sauce stays smooth and nothing sticks to the bottom.

Common Mistakes to Avoid

  • Skipping the deglaze. Stuck on bits can trigger the burn warning. Scrape the bottom well after adding the broth.
  • Adding cream before pressure cooking. It can curdle or scorch. Always add it after.
  • Not checking the temperature. Chicken should reach 165°F in the thickest part. If it’s not there yet, seal and cook 1 to 2 more minutes.
  • A thin sauce. Use the sauté setting for 2 to 3 minutes after adding the cream to thicken it up.

Variations

  • Add white wine: Use a splash of dry white wine with the broth when you deglaze for more depth.
  • Add mushrooms: Sauté sliced mushrooms with the garlic.
  • Artichoke version: Stir in a jar of drained, chopped artichoke hearts with the spinach.
  • Stovetop: No Instant Pot? Brown the chicken in a skillet, add the broth and tomatoes, cover, and simmer 15 to 20 minutes until it reaches 165°F.

What to Serve With It

For a low carb meal, spoon it over cauliflower rice, zucchini noodles, or mashed cauliflower. For everyone else, it’s great over penne, fettuccine, or rice. Roasted broccoli, green beans, or a Caesar salad make easy sides. If carbs aren’t a concern, add a piece of garlic bread for the sauce.

Storage and Reheating

Store leftovers in an airtight container in the fridge for 3 to 4 days. Reheat gently in a skillet over medium low heat or in the microwave, adding a splash of broth or cream to loosen the sauce. Cream sauces can separate when frozen, so this dish is best enjoyed fresh or from the fridge.

FAQ

Is this recipe keto?
Yes. Chicken thighs, cream, Parmesan, and spinach are all low carb. Sun dried tomatoes add a few carbs, so keep the portion in mind if you’re strict.

Can I use frozen chicken?
Yes. Skip the browning step and cook frozen thighs for about 12 minutes at high pressure. Always check for 165°F.

What size Instant Pot do I need?
A 6 quart Instant Pot is the right size for this recipe. An 8 quart works too.

Why did I get a burn warning?
Usually from browned bits stuck to the pot or not enough liquid. Scrape the bottom well and make sure the full ½ cup of broth is in before sealing.

Instant Pot Creamy Tuscan Garlic Chicken
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Instant Pot Creamy Tuscan Garlic Chicken

Recipe by Derek Jacobson
Cook Mode

Keep the screen of your device on

Ingredients

  • 1.5 lbs boneless, skinless chicken thighs

  • 1 tablespoon olive oil

  • 3 cloves garlic, minced

  • ½ cup chicken broth (low sodium preferred)

  • ½ cup heavy cream

  • ½ cup grated Parmesan cheese (freshly grated for better melting)

  • ½ cup sun-dried tomatoes (in oil), drained and chopped

  • 2 cups fresh baby spinach

  • 1 teaspoon Italian seasoning (consider adding a pinch of red pepper flakes for heat)

  • Salt and pepper to taste

  • Optional: 1 tablespoon unsalted butter for added richness

Directions

  • Sauté the Chicken: Set the Instant Pot to ‘Sauté’. Add the olive oil, and once hot, add the chicken thighs. Brown each side for 2 to 3 minutes. Remove the chicken and set it aside.
  • Deglaze and Prep Base: Add the minced garlic to the pot and sauté for about 30 seconds until fragrant. Pour in the chicken broth and deglaze the bottom of the pot by scraping any browned bits, which add flavor.
  • Pressure Cook: Return the chicken thighs to the pot. Add the Italian seasoning, sun-dried tomatoes, and season with salt and pepper. Close the lid set to ‘Sealing’. Cook on High Pressure for 8 minutes, allowing a natural release for 5 minutes before finishing with a quick release.
  • Finish the Sauce: Stir in the heavy cream and Parmesan cheese until the cheese is fully melted and the sauce is creamy. Add the fresh spinach and gently stir until it wilts. For an extra richness, stir in a tablespoon of unsalted butter just before serving.
  • Serve: Enjoy the dish as-is, or serve over cauliflower rice or zucchini noodles for a complete low-carb meal.

Equipment

Notes

    Flavor Enhancements : A splash of white wine can be added during deglazing for additional depth of flavor. Consistency Check : If you prefer a thicker sauce, you can simmer for a couple of extra minutes with the ‘Sauté’ function after pressure cooking.
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Instant Pot Creamy Tuscan Garlic Chicken

When you want comfort food but still want to keep things low carb, this Instant Pot creamy Tuscan garlic chicken is the dinner to make. Juicy chicken thighs cook under pressure with garlic, sun dried tomatoes, and Italian herbs, then finish in a rich Parmesan cream sauce with fresh spinach.

It’s ready in about 30 minutes, it all happens in one pot, and it tastes like something from an Italian restaurant. Serve it over cauliflower rice or zucchini noodles to keep it keto, or over pasta for everyone else.

Jump to Recipe

Why This Tuscan Garlic Chicken Works

Browning the chicken on the sauté setting adds color and flavor. Those browned bits on the bottom of the pot then get scraped up with the broth, which builds a savory base for the sauce. It also helps prevent the dreaded burn warning.

Chicken thighs are perfect for pressure cooking. They stay tender and juicy, even if you go a minute or two over. Eight minutes at high pressure is all they need.

The cream and Parmesan go in after pressure cooking. Dairy can curdle or scorch under pressure, so stirring it in at the end gives you a smooth, silky sauce every time.

Ingredients and Easy Swaps

  • Boneless, skinless chicken thighs (1½ pounds). Chicken breasts work too, but cut them into large pieces and cook for 6 minutes so they don’t dry out.
  • Olive oil (1 tablespoon) and garlic (3 cloves). Use the oil from the sun dried tomato jar for even more flavor.
  • Chicken broth (½ cup). Low sodium is best since the Parmesan adds salt.
  • Heavy cream (½ cup). Half and half makes it lighter but less thick. Full fat coconut milk works for dairy free, though skip the Parmesan.
  • Parmesan (½ cup, grated). Freshly grated melts much better than the shelf stable kind.
  • Sun dried tomatoes (½ cup, in oil). Drain and chop them. They add a sweet and tangy pop.
  • Baby spinach (2 cups). Kale works too. Chop it and let it cook a minute longer.
  • Italian seasoning (1 teaspoon), salt, and pepper. Add a pinch of red pepper flakes for heat.
  • Butter (1 tablespoon, optional). Stir in at the end for extra richness.

How to Make It at a Glance

  1. Brown the chicken thighs in olive oil on the sauté setting, 2 to 3 minutes per side. Set aside.
  2. Sauté the garlic for 30 seconds, then pour in the broth and scrape up the browned bits.
  3. Return the chicken with the Italian seasoning, sun dried tomatoes, salt, and pepper.
  4. Seal and cook on high pressure for 8 minutes. Let it release naturally for 5 minutes, then quick release.
  5. Stir in the cream and Parmesan until smooth, then add the spinach until it wilts. Add butter if you like and serve.

Keep in mind that the 11 minute cook time doesn’t include the time it takes the pot to come to pressure. That usually adds 5 to 10 minutes. Use that window to cook your cauliflower rice or boil pasta. Pour the cream in slowly while you stir, and keep stirring until the Parmesan melts, so the sauce stays smooth and nothing sticks to the bottom.

Common Mistakes to Avoid

  • Skipping the deglaze. Stuck on bits can trigger the burn warning. Scrape the bottom well after adding the broth.
  • Adding cream before pressure cooking. It can curdle or scorch. Always add it after.
  • Not checking the temperature. Chicken should reach 165°F in the thickest part. If it’s not there yet, seal and cook 1 to 2 more minutes.
  • A thin sauce. Use the sauté setting for 2 to 3 minutes after adding the cream to thicken it up.

Variations

  • Add white wine: Use a splash of dry white wine with the broth when you deglaze for more depth.
  • Add mushrooms: Sauté sliced mushrooms with the garlic.
  • Artichoke version: Stir in a jar of drained, chopped artichoke hearts with the spinach.
  • Stovetop: No Instant Pot? Brown the chicken in a skillet, add the broth and tomatoes, cover, and simmer 15 to 20 minutes until it reaches 165°F.

What to Serve With It

For a low carb meal, spoon it over cauliflower rice, zucchini noodles, or mashed cauliflower. For everyone else, it’s great over penne, fettuccine, or rice. Roasted broccoli, green beans, or a Caesar salad make easy sides. If carbs aren’t a concern, add a piece of garlic bread for the sauce.

Storage and Reheating

Store leftovers in an airtight container in the fridge for 3 to 4 days. Reheat gently in a skillet over medium low heat or in the microwave, adding a splash of broth or cream to loosen the sauce. Cream sauces can separate when frozen, so this dish is best enjoyed fresh or from the fridge.

FAQ

Is this recipe keto?
Yes. Chicken thighs, cream, Parmesan, and spinach are all low carb. Sun dried tomatoes add a few carbs, so keep the portion in mind if you’re strict.

Can I use frozen chicken?
Yes. Skip the browning step and cook frozen thighs for about 12 minutes at high pressure. Always check for 165°F.

What size Instant Pot do I need?
A 6 quart Instant Pot is the right size for this recipe. An 8 quart works too.

Why did I get a burn warning?
Usually from browned bits stuck to the pot or not enough liquid. Scrape the bottom well and make sure the full ½ cup of broth is in before sealing.

Instant Pot Creamy Tuscan Garlic Chicken
Pin
Print

Instant Pot Creamy Tuscan Garlic Chicken

Recipe by Derek Jacobson
Cook Mode

Keep the screen of your device on

Ingredients

  • 1.5 lbs boneless, skinless chicken thighs

  • 1 tablespoon olive oil

  • 3 cloves garlic, minced

  • ½ cup chicken broth (low sodium preferred)

  • ½ cup heavy cream

  • ½ cup grated Parmesan cheese (freshly grated for better melting)

  • ½ cup sun-dried tomatoes (in oil), drained and chopped

  • 2 cups fresh baby spinach

  • 1 teaspoon Italian seasoning (consider adding a pinch of red pepper flakes for heat)

  • Salt and pepper to taste

  • Optional: 1 tablespoon unsalted butter for added richness

Directions

  • Sauté the Chicken: Set the Instant Pot to ‘Sauté’. Add the olive oil, and once hot, add the chicken thighs. Brown each side for 2 to 3 minutes. Remove the chicken and set it aside.
  • Deglaze and Prep Base: Add the minced garlic to the pot and sauté for about 30 seconds until fragrant. Pour in the chicken broth and deglaze the bottom of the pot by scraping any browned bits, which add flavor.
  • Pressure Cook: Return the chicken thighs to the pot. Add the Italian seasoning, sun-dried tomatoes, and season with salt and pepper. Close the lid set to ‘Sealing’. Cook on High Pressure for 8 minutes, allowing a natural release for 5 minutes before finishing with a quick release.
  • Finish the Sauce: Stir in the heavy cream and Parmesan cheese until the cheese is fully melted and the sauce is creamy. Add the fresh spinach and gently stir until it wilts. For an extra richness, stir in a tablespoon of unsalted butter just before serving.
  • Serve: Enjoy the dish as-is, or serve over cauliflower rice or zucchini noodles for a complete low-carb meal.

Equipment

Notes

    Flavor Enhancements : A splash of white wine can be added during deglazing for additional depth of flavor. Consistency Check : If you prefer a thicker sauce, you can simmer for a couple of extra minutes with the ‘Sauté’ function after pressure cooking.
Pinterest

Like this recipe?

Follow @dinnerendeavor on Pinterest