Easy Instant Pot Tuscan Chicken Recipes

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INSTANT POT® TUSCAN CHICKEN



Instant Pot® Tuscan Chicken image

An Italian pasta dish loaded with a creamy Parmesan and cream cheese sauce, with bites of spinach, basil, sun-dried tomatoes, and tender chicken. A single pot meal prepared quickly in the Instant Pot®. Garnish with additional Parmesan cheese, if desired.

Provided by lutzflcat

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pasta

Time 45m

Yield 4

Number Of Ingredients 19

1 teaspoon paprika
⅛ teaspoon salt
⅛ teaspoon pepper
1 pound boneless, skinless chicken tenders
1 tablespoon olive oil
2 tablespoons butter
⅓ cup minced onion
1 tablespoon minced garlic
3 cups low-sodium chicken broth
8 ounces penne pasta
¾ cup half-and-half
2 teaspoons Italian seasoning
½ teaspoon salt
½ teaspoon ground black pepper
1 (8 ounce) package reduced fat cream cheese, room temperature, cut into small cubes
1 cup grated Parmesan cheese
3 cups fresh baby spinach
½ cup sun-dried tomatoes packed in oil, drained and chopped
2 tablespoons chopped fresh basil

Steps:

  • Combine paprika, salt, and pepper in a bowl and season chicken tenders on both sides.
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil. Brown chicken tenders in the hot oil for about 2 minutes. Remove to a plate. Add butter to Instant Pot®. Stir in onion and garlic; cook and stir for 1 to 2 minutes. Pour in chicken broth, scraping off browned bits from the bottom with a wooden spoon. Mix in penne pasta, half-and-half, Italian seasoning, salt and pepper.
  • Return chicken tenders back to the pot; close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes.
  • Remove chicken to plate and cover with foil. Immediately stir penne to separate them from the sauce. Mix in cream cheese, stirring until sauce is smooth. Add Parmesan cheese, spinach, and sun-dried tomatoes, stirring well. Chop chicken into bite-sized pieces, return to the pot, and stir to combine with the sauce. Toss basil in right before serving.

Nutrition Facts : Calories 763.3 calories, Carbohydrate 55.6 g, Cholesterol 153.6 mg, Fat 37.5 g, Fiber 4.1 g, Protein 52.3 g, SaturatedFat 19 g, Sodium 1100.1 mg, Sugar 3.7 g

EASY INSTANT POT® TUSCAN CHICKEN



Easy Instant Pot® Tuscan Chicken image

There's no need to go out to dinner when you can make this Tuscan chicken in the Instant Pot®. This uses a silicone bowl and an elevated steam rack, which can be bought on Amazon.

Provided by thedailygourmet

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 6

Number Of Ingredients 16

½ cup all-purpose flour
2 teaspoons cantanzaro herbs (such as Savory Spice Shop®) or Italian seasoning
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon granulated garlic
4 (4 ounce) boneless, skinless chicken breasts
3 tablespoons olive oil
2 tablespoons butter
1 red bell pepper, cut into matchsticks
1 clove garlic, minced
½ (16 ounce) package penne pasta
2 cups heavy cream
¼ cup chicken broth
½ cup white wine
½ pound fresh spinach, stemmed
1 cup grated Parmesan cheese

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Combine flour, cantanzaro herbs, salt, pepper, and garlic in a shallow bowl. Dredge chicken through the mixture, shaking off excess flour.
  • Add olive oil and butter to the pot; allow butter to melt. Add chicken and cook, in batches if necessary, until golden brown, about 3 minutes per side. Remove chicken to a plate. Cook bell pepper with garlic until softened, about 2 minutes, and transfer to a small silicone bowl.
  • Add pasta to the bottom of the Instant Pot® and pour heavy cream on top. Add chicken broth and lightly stir to ensure all the pasta is coated with liquid.
  • Add the elevated steamer rack. Place chicken on top of rack. Add silicone bowl of peppers to the side of the chicken. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Remove chicken, peppers, and the elevated rack.
  • Select Saute function. Pour white wine into the cream sauce and add spinach. Cook and stir until spinach is wilted, 2 to 4 minutes. Stir in Parmesan cheese until melted. Sauce will thicken slightly as it cools. Serve pasta, sauce, and chicken together immediately.

Nutrition Facts : Calories 716.2 calories, Carbohydrate 41.8 g, Cholesterol 173.9 mg, Fat 46.8 g, Fiber 3.1 g, Protein 30 g, SaturatedFat 24.7 g, Sodium 769.1 mg, Sugar 2.7 g

INSTANT POT® CREAMY TUSCAN CHICKEN PASTA



Instant Pot® Creamy Tuscan Chicken Pasta image

Winner, winner chicken dinner! This meal really shows off the talents of our favorite electric pressure cooker. Yes, our Instant Pot Tuscan chicken pasta is made with the multi-talented multi-cooker. What you get is a deliciously creamy and hearty Tuscan chicken pasta that is perfect for any weekday or weekend. Stir in spinach and cheese before serving, and this delicious dinner is done.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 6

Number Of Ingredients 10

1 carton (32 oz) Progresso™ chicken broth
1/2 cup chopped drained oil-packed sun-dried tomatoes with herbs
1 tablespoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 package (20 oz) boneless skinless chicken thighs, cut in 1-inch pieces
12 oz uncooked campanelle pasta (4 cups)
1 package (5 oz) fresh baby spinach leaves
1 package (8 oz) cream cheese, cut into cubes, softened
1 cup shredded Parmesan cheese (4 oz)

Steps:

  • Spray 6-quart Instant Pot® insert with cooking spray. Mix broth, tomatoes, Italian seasoning, salt and pepper flakes in insert.
  • Stir in chicken and pasta. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 7 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
  • Immediately stir mixture 1 to 2 minutes or until pasta is completely separated. Pasta will appear to be stuck together but will separate while stirring. Stir in spinach, cream cheese and Parmesan cheese until cheeses melt. Let stand 5 minutes.

Nutrition Facts : Calories 610, Carbohydrate 56 g, Cholesterol 140 mg, Fat 3 1/2, Fiber 4 g, Protein 40 g, SaturatedFat 12 g, ServingSize 1 Servings, Sodium 1240 mg, Sugar 5 g, TransFat 1/2 g

INSTANT POT TUSCAN CHICKEN



Instant Pot Tuscan Chicken image

Make this Italian-inspired Creamy Instant Pot Tuscan Chicken (Pressure Cooker Tuscan Garlic Chicken). Tender chicken immersed in simple yet richly balanced creamy garlic sauce with caramelized mushrooms and sweet sun-dried tomatoes. Crazy satisfying easy weeknight meal!

Provided by Amy + Jacky

Categories     Main

Time 50m

Number Of Ingredients 13

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) regular soy sauce
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
3.5 tablespoons (32g) cornstarch
¼ cup (63ml) cold water

Steps:

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Serve Instant Pot Tuscan Chicken: Place chicken back in Instant Pot and give it a quick mix. Then, serve Creamy Tuscan Garlic Chicken!

Nutrition Facts : Calories 343 kcal, Carbohydrate 13 g, Protein 37 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 139 mg, Sodium 399 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving

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