Instant Pot Creamy Tuscan Garlic Chicken with a garlic sauce you will want to drink. Restaurant quality meal that will impress. Keto and Low Carb too.
Delicious and tender chicken cooks up quickly in a creamy and garlicky sauce. Creamy Tuscan Garlic Chicken is so easy to make and is naturally a low carb meal. Perfect for company and any night of the week.
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Ingredients for Instant Pot Creamy Tuscan Garlic Chicken
- Chicken Breasts
- Italian Herbs and Spices
- Fresh Garlic
- Sun Dried Tomatoes
- High Quality Olive Oil
- Heavy Cream
- Chicken Stock/Broth
- Parmesan or Asiago Cheese
Using the Instant Pot, Ninja Foodi or Pressure Cooker for cooking chicken can be tricky, but if you use the proper method, your chicken will be super juicy and tender.
Tenderizing the Chicken
- Slice through the thick part of each chicken breast to make two pieces. Cut each piece in half.
- Pound the chicken so that each piece of chicken is about the same thickness. I recommend this Meat Tenderizer to easily pound the chicken.
Pro Tip: As the recipe moves quickly, it is a good idea to have all your ingredients, chopped, diced, mixed and ready to go.
To Marinate or Not to Marinate Chicken
- While it is not necessary to marinated the chicken prior to cooking, note that doing so will help to plump the chicken, rendering it even more juicy.
- The marinade will also give the chicken more of the Italian flavors.
- After adding the marinade ingredients, place the chicken in the refrigerator overnight or for a few hours.
Pro Tip: For a recipe such as this, consider grabbing chicken when it is on sale. Use your FoodSaver Vacuum Sealing System and prepare several bags with the chicken and marinade ingredients and pop into the freezer for future meals. The chicken will marinate right in the bag while defrosting.
Making a cream sauce is super easy and only takes a few ingredients. Whisk a little This Old Gal Seasoned Salt into the Cream and set aside. My Homemade Seasoning boosts the flavor to a whole other level!
If you don’t have this Rösle Stainless Steel Flat Whisk, think about getting it. It’s my most used Kitchen Tool.
My This Old Gal Seasoned Salt makes a great every day multi-purpose seasoning. It can be used on so many recipes. I LOVE to use it when eating my super easy and unique Instant Pot Hard Boiled Eggs recipe. It is fantastic on Air Fryer Seasoned French Fries, NY Style Coffee Shop Home Fries too!
Make Stainless Steel Pot Non-Stick
- Whichever brand of pressure cooker you own, it is important to heat the cooking pot fully before adding any fat.
- For Instant Pot, Mealthy, GoWise and other multi-cooker pressure cookers, push the “Sauté” button and wait for the control panel on the pot to say “Hot.”
- For stand alone pressure cookers (non multi-cookers), push whichever button gives the hottest temperature. Some pressure cookers use a knob, rather than a button. Whichever brand you have, do what is needed to heat the pot so that you can use it to sauté, just as you would a fry pan on the stove top.
Pro Tip: Using a good quality olive oil is key to starting with good flavors.
If you do not have Homemade Chicken Broth, grab yourself a jar of Better than Bouillon Chicken Base. It’s very economical and will work very well. 1.5 teaspoons per cup of Fresh Water is a good ratio.
Mushroom lovers, try my Instant Pot Creamy Parmesan Garlic Mushrooms Chicken recipe.
Pro Tip: To better control the salt, use UNSALTED Chicken Bone Broth/Stock .
The chicken may still be slightly pink inside, but will quickly finish cooking to perfection while simmering.
For a thicker sauce, whisk and simmer for about five minutes or until the sauce has reduced.
Grating Your Own Cheese
- Companies usually put a flour dusting on packaged grated cheese, so that it doesn’t stick. That also causes the cheese to dry out.
- As the blocks are whole, they have not been subjected to air and bacteria and therefore fresher.
- Blocks of cheese are cheaper than pre-shredded. Try buying blocks of cheese and use a Microplane Grater for perfectly shredded cheese.
Asiago cheese can be used in place of Parmesan cheese. The flavor is a bit creamier and the texture is usually softer.
Experiment with both to see which you prefer.
The sauce is a thinner and dreamy sauce. It is perfect for adding pasta and turning this into Tuscan Chicken Pasta! Directions are in the notes below.
Can Kale be used in Place of Spinach?
- Yes, it can. Kale works very well in this recipe too.
- Spinach wilts quickly and kale takes just about a minute longer.
- Use as much greens as you like.
Another idea is to add mushrooms to increase volume and add some vegetable nutrients.
This makes a beautiful and colorful presentation!
Tips and Tricks for Instant Pot Creamy Tuscan Garlic Chicken.
- Allow the Chicken to marinate for 10 minutes.
- Make sure your cooking pot is screaming hot. Only sear for a couple of seconds on each side.
- Use heavy cream, as anything with less fat, will break during cooking.
- Fresh spinach is best.
We did noodles and I think next time, Pressure Cooker Garlic Whipped Potatoes or Pressure Cooker Mashed Cauliflower are in order!
For a Mexican themed meal, try this Pressure Cooker Salsa Lime Chicken with Cilantro Lime Rice for an all in one pot meal! Happy cooking.
More Instant Pot Italian Recipes to Make:
- Pressure Cooker Lemon Piccata
- Pressure Cooker Zuppa Toscana Italian Soup
- Instant Pot Italian Chicken Marsala
- Pressure Cooker Bruschetta Chicken with Zoodles
For another creamy and yummy recipe, try my Pressure Cooker Pork Chops in Homemade Mushroom Gravy, which is a one pot meal!
Kitchen Equipment and Essentials
- Instant Pot, Ninja Foodi or Pressure Cooker.
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Simply Gourmet (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Rösle Stainless Steel Flat Whisk– a MUST have, probably my most used utensil
- Rachael Ray Stoneware EVOO Oil Dispensing Bottle
- Porcelain & Bamboo Salt Box with Spoon
- Gravity Electric Salt and Pepper Grinder
- My FANTASTIC Teak Cutting & Charcuterie Board & Compartments
- Microplane Artisan Ribbon Grater
Caring is sharing! If you would like to support This Old Gal, please share this recipe on Social Media, so that I can continue to bring you more wonderful recipes!
If you share a picture of something you make from our blog, tag it with #thisoldgalcooks so we can see it. We might feature it on Instagram! It makes my day when I see you’ve made one of our recipes!
Here is the handy printable recipe:
Instant Pot Creamy Tuscan Garlic ChickenPrint Pin SaveSaved! Rate
- 2 pounds Chicken Breasts Boneless/Skinless halved and pounded thin
- 2 Tablespoons Extra Virgin Olive Oil
- 2 Tablespoons Butter (optional)
- 4 cloves Fresh Garlic minced
- 1 Tablespoon Italian Seasoning Blend
- 1 teaspoon Sea Salt
- 1 teaspoon TOG House Seasoning
- 1/4 cup Chicken Stock/Broth (or 1/4 cup water + 1/2 tsp Better than Bouillon Chicken Base)
- 3/4 cup Heavy Whipping Cream
- 3/4 cup Asiago or Parmigiano-Reggiano cheese
- 2 cups Fresh Spinach
- ½ cup Sun Dried Tomatoes
- Slice the chicken breasts in half and pound so they are even.
- Add the chicken, Italian seasoning, salt and garlic to a mixing bowl. Massage marinade into the chicken. (see note)
- Select Sauté or Browning on your pressure cooker and allow to heat.
- When hot, add oil and butter and place the chicken into pressure cooker cooking pot. Brown the pieces of chicken for 10 seconds on each side. (See notes section for a thick sauce option, rather than a cream sauce.)
- Pour in chicken broth, cream and seasoned salt. Quickly deglaze the cooking pot, making sure nothing is stuck on the bottom of the pot.
- Lock on Lid and close Pressure Valve. Cook at High Pressure for 1 minute.
- When Beep sounds, wait 2 minutes and then carefully release the rest of the pressure.
- Select Sauté/Browning on your pressure cooker and bring to slow simmer. Mix in cheese and sun dried tomatoes.
- Simmer to thicken sauce, if desired. Stir in spinach right before serving.
- Enjoy over zoodles or pasta. (See notes on how to cook pasta at the same time.)
Tuscan Garlic Chicken Pasta
- Double all seasonings, add two cups of chicken broth and 8 ounces of pasta to the cooking pot after browning the chicken breast.
Low Carb Tips
- Heavy cream is used, which gives it a nice and healthy fat content.
- White meat chicken is a very nice protein.
- Butter, rather than flour, helps to thicken the sauce.
Thickening Sauce for Low Carbers/Keto
- Add 2 Tablespoons of cream cheese after pressure release and mix in to thicken the sauce.
Side Dish Ideas
- Spaghetti Squash is always a nice side dish for low carbers.
- I prefer to use DeCecco Farfelle (Butterfly) Pasta as I love the presentation and DeCecco holds up so well!!
- To keep this recipe, Low Carb and Keto, these Low Carb Miracle Noodles are a great choice.
- A side of my Pressure Cooker Mashed Turmeric Cauliflower is perfect, as it will sop up all the yummy Sauce.
- Pressure Cooker Creamy Tuscan Garlic Chicken pairs nicely with my Pressure Cooker Cauliflower Soufflé.
Optional Step for a Thicker Sauce
- In Step 4, before searing the chicken, lightly dredge the chicken with Potato Starch and shake off and excess Then add the chicken pieces to the pot and continue with the directions.
- My Potato Starch trick will not only keep the chicken tender and juicy while under pressure, it will eliminate a slurry (assuming you want a thick sauce and not a cream sauce) altogether and the raw taste that sometimes is detected.
Susan Cavanaugh says
This is probably my favourite Instant Pot recipe. I’ve been making it for 6 years. I haven’t made it in a while; I think tonight’s the night.
Jill Selkowitz says
Thank you, Susan. Enjoy. Jill
Hi Jill,your recipe looks delicious and I am wanting to make it but I don’t usually buy sun dried tomatoes so was wondering if I could use canned diced tomatoes instead, do you think it would be about the same flavor to sauce and how much diced tomatoes should I use and do I drain the tomatoes from the liquid in can?
Jill Selkowitz says
The taste would obviously be different. I would add drained tomatoes after pressure cooking and just mix them in. Jill
This is now a family favorite ! Sauce is amazing.
Would this recipe work using unsweetened coconut cream in place of the heavy cream?
LOVE this!! I’m making this for my extended family of 9. Can i easily double everything? Do i need to add extra cooking time? Thank you
This recipe is fabulous! I do add more garlic, lots of mushrooms and a bag of spinach! My kids love it and always ask me to make it! Thankyou
Jill Selkowitz says
Thank you so much, Shelvie. I am happy you enjoy my recipe. Mushrooms sounds great. There is a similar recipe on the blog with mushrooms, which I bet you will love. Jill
Great blend of flavors! I added a little more chix broth and 2 Tbs of cream cheese
Jill Selkowitz says
Hi Michelle. Thanks so much. Jill
Not as good as I had hoped. Directions were not very clear when to add / remove ingredients to instant pot. Tasted bland as if it was missing something.
Jill Selkowitz says
Sounds like you never even looked at the recipe card as directions and ingredient amounts are super duper clear. 😉 Jill
I made this recipe quite some time ago and we LOVED it!!! I use the Paprika recipe app and just noticed that there is a slight variation in the directions once it pulls into the app, so I need clarification…the recipe on TOG website says to add the broth AND cream mixture BEFORE pressure cooking. My app says to add the cream AFTER pressure cooking, simmer for 5 min, then add cheese and spinach. Can someone help steer me in the right direction? I can’t remember what I did the first time I made it. I just now noticed the discrepancy.
Jill Selkowitz says
This is why I do not suggest recipe apps. You’ll never see updates to recipes unless you go to the blog post. Jill
Ahh, thank you for explaining that!
I think I may have commented before I just want to say DO NOT double the salt. We did that this time because it clearly says DOUBLE THE SEASONING! We salvaged it by adding more cream but honestly, it was still pretty salty!! VERY GOOD recipe though!
Jill Selkowitz says
The recipe suggests doubling ONLY if you are going to add dry pasta and extra water. Jill
This is the MOST amazing thing I’ve ever made in my instant pot
Jill Selkowitz says
Wow, thanks so much, Allison. Jill
Teri Duffey says
My kids routinely request this recipe.
Jill Selkowitz says
Thank you, Teri. Jill
Hi, I would really like to try this recipe. Is the pressure cooking time only 1 min? And then summer for a few minutes to thicken up the sauce?
We have made this three times now but we have always forgotten whether we doubled things or not. THIS time we kept notes and the thing I want to say it we doubled the liquids which I absolutely think you should do but we did NOT double ANY of the seasonings. I mean that would have been TWO teaspoons of salt and TWO teaspoons of seasoning salt which is way too much. It was still pretty salty as is so just know you don’t need to double the salt !! This is absolutely delicious !!! Thanks so much for sharing it!!
So good!!! I did the optional pasta cooked with the chicken and used 8 oz. Of penne pasta. Very filling and delicious!
Jill Selkowitz says
Thanks, Carol. I am thrilled you enjoyed my recipe. Jill
Couldn’t find how to cook pasta at the same time. Can I do it in the pot with the chicken?
Jill Selkowitz says
All the info is on the recipe card.
When do you add the cheese
Hi! I made your Greek Lemon Butter Fettuccine last night and it was a huge hit! Can’t wait to have the leftovers tonight. Question on this recipe…if I’m adding pasta do I increase the cook time?
This was delicious! I made it exactly as written and used spaghetti for the pasta. Turned out great. Next time I’ll add mushrooms.
I am wondering it it would be possible to use frozen chicken? Obviously the marinade wouldn’t work as well, but what would the cook time be for frozen chicken? Is it possible? Would be awesome if this could be made from frozen.
You could use frozen and cook time is the same. Jill
Easy recipe and great taste. I suggest 5 minutes instead of 1 if adding pasta.
You could do 5 if you like. I think most people like al dente, so 1 is perfect. Jill
Jessica Davis says
I am going to cook this during the week but have a couple of questions I don’t see answers for in the comments. Does it cook for 3 minutes total or 2 minutes total once it as reached pressure? Someone below said they cooked it for like 6 minutes?! Also, you say if you add the pasta to reduce the cooking time to 2 minutes. So just confirming, once I’ve added all the liquids, I add the extra broth and pasta and then only cook it for 2 minutes when it reaches pressure? Including the chicken? I thought adding stuff might require more time. Thanks!
This sounds great and I have all the ingredients. BUT the instructions say to pressure cook for 1 minute. Then in the notes it says if I want to make it a pasta dish to “reduce cook time to two minutes.” What am I missing? How do I reduce two minutes if it’s only cooking for one minute? Thanks!
Sounds great! Is it really only one minute pressure cook time?
My 18 year old son LOVED it. I put the tomatoes in to pressure cook because I really hate gnawing on shriveled sundried tomatoes. The ones I bought were fairly plump but I pressure cooked them for good measure anyway.
I made this for family that was visiting and everyone really liked it. I had 2 options to serve it over: pasta and butternut squash spiraled “noidles”. The butternut squash noodles added even more flavor! So good!
Culinary School says
This is a very unusual recipe, but it is very tasty and easy to prepare, thank you for sharing it! My kids were just delighted with this dish 🙂
tayla blanchard says
Cook time is only for 1 min?
I made this one night then had leftovers another night as there just my DH & me. It was so good that DH didn’t want dessert afterwards. That’s good!
Looking forward to making your pork Chops with Mushroom Gravy.
I am glad you enjoyed my recipe. Jill
Peggy Schultz says
My favorite instant pot recipe! I impress everyone I serve it to! I have adjusted it to vegan, Dairy-free, and gluten free, depending who I serve it to. But the best result is by the recipe, but making extra sauce with more cheese, more veggies, including mushrooms, more cream and adding a good amount of cream cheese!
I am glad you enjoy this recipe, Peggy. Jill
Kay Mardis says
This was delicious! My husband said it was a keeper and to put it on the ‘make again’ list. I love the fact that by making your on season salt you omit salt and I cut the sea salt to a 1/2 teaspoon and used Kosher Salt instead plus I used low sodium chicken broth. My husband is a heart attack survivor and your recipes are so good and easy to modify as far as salt consumption.
Thank you so much, Kay. Jill
Lois Haraguchi says
I do not have an electric hot pot and have a regular pressure cooker what fluid ingredients and time do I use? How long should I expect the pressure to build on high or other settings before reducing heat and releasing pressure.Thank you.
This came out DELICIOUS! I’m not much for measuring, but i knew i wanted extra sauce so there was probably extra broth (yes, homemade) and cheese. I also added a few glugs of white wine because my sauce was sticking to the bottom (extra cheese?? Lol).
The mushrooms were a great addition, as was the cream cheese.
I threw everything in the pot, then lined my upside down tall trivet with tin foil so i could also cook some cut up red potatoes at the same time. I used the same seasonings and a couple of dabs of butter, and slits in the foil for the yummy juices to mix with the chicken and sauce.
8 minutes on high (my chicken was still slightly frozen) and a controlled QR and everything was perfect. I might only do 6 or 7 minutes next time.
Thanks for the great recipe!!
Really liked this recipe. Was one of the quickest ones I’ve tried. Will I see extra spinach next time. BTW, I used tenderloins and just cut them up
What are the nutrition values for this recipe
Linda Mack says
pressure cooker creamy tuscan garlic chicken.
Do you use the sundried tomatoes in oil or not.
No oil, Linda. Jill
Love, love your Tuscan chicken recipe! Thank you. We gave our kids and grandkids IP’s for Xmas. They also love your recipe!
what is the nutrition list for this recipe . please
This is a totally wonderful and tasty recipe! When I showed this to my husband before I made it, he thought we should double it so we would have leftovers. I used a little extra meat but didn’t double it so I could make sure about the recipe after trying it once. Well….. needless to say, it was a HIT!! Everyone absolutely loved, Loved, LOVED IT! Will definitely double everything next time! Thanks for an amazing recipe!!
Judith Immers says
My hubby cleaned his plate…twice. that says volumes..
I did add the cream cheese just to thicken it.
When did you add the cream cheese please. Thank you
Can Yogurt whey be used in place of the chicken broth? Or can I add Better than Bouillon to the whey??
All I can say after finding this recipe is that I trust you! This is a great dish.
Awww, thank you so much, Gina. I appreciate the confidence. I have been using electric pressure cookers since 2004, so I do know what I am doing. Jill
One word: DELICIOUS. Thank you for the recipe!
Made this for dinner tonight & it was delicious. However, the Instant Pot directions were not clear after the Sautée setting. I’m new to IP and got very frustrated going from sautee to Pressure cooking and settting the time. What buttons do you use to transition from Sautee to High Pressure for 3 minutes? Thank you for the delicious recipe. I will follow you regularly if you can help me!
This was lovely, but I sauted a chopped onion, 4 chopped Cremini mushrooms, substituted 1/2 c stock and 1c half & half with 1 Tbspb. Of flour whisked in for additional sauce.
Use the OFF button to cancel and change settings.
Randy Rowland says
Made this tonight – very good. We are low carb so I calculated the nutrients for just the chicken without any noodles – assuming this makes 4 servings at 8oz each – 632 calories, 8g carbs, 75g protein, 32g fat, 1817mg sodium and 677mg potassium. Love the protein and fat to carb ratio – perfect for the way we eat – low carb/keto/paleo
Rebecca Clemmer says
Made last night and it was delicious! I used one pound of boneless thighs, cut into large chunks, and served it over zoodles.
Bridget Booth says
I can’t remember if I made this or the Tuscan soup before but remember liking it.
Planning on having for dinner tonight.
I don’t own a meat mallet. Have put your recommendation on my Amazon list though.
My breasts are already thin so I’m assuming it will be ok not to pound them won’t it?
FYI also put cute salt crock on wish list too!
This was so yummy! Definately could of used more spinach and will try the cream cheese next time. Thank you so much!
Am I missing something? I thought I needed to add 1 cup of liquid to pressure cooker. I want to try this tonight but I don’t know if this 1/4 cup of broth is all I add.
I also thought the same thing and I did add maybe 1/2 cup instead if 1/4 because my chicken was very thick.
where did u get the container for your seasoned salt
Hi Lisa. Here is the link to Amazon. http://amzn.to/2zkIVtB Jill
Can you use almond milk in place of heavy whipping cream to make this dairy free?
I was wondering this too! Thought it might be too “thin” (watery)? Maybe we could swap for canned coconut cream got the heavy whipping cream??
i need the nutritional info, please
Do you have the nutrition info for this meal??
Leigh Ann says
Hello, do you have the nutritional value of this dish?
My sauce curdled. What did I do wrong?
You can’t put cream in the instant pot and then pressure cook. Any dairy will curdle. You have to put it in after you pressure cook the chicken.
This was great, fast, easy, flavorful. The only thing I would do differently next time is remove the chicken for the 5 min cream saute at the end. It would make the chicken more tender. Also, I added more cheese, because I like cheese!
This looks amazing and I saw two different people post a picture of this meal they just made and they included a link to your post!!
I do not have a pressure cooker. Could this be made in a crockpot instead?
I haven’t made much in my IP, but I just tried this tonight and it was delicious! I even went all out and made your house seasoning. I used a little more than 1/2 cup cheese and had to adjust my seasoning just a tad lower because my broth was “low sodium”, but otherwise I made it exactly as written.
Thanks, Katie. Glad you enjoyed. Jill
Judy Bates says
Thank you. This was a great hit with my husband. I made a few changes, added leeks (cause I had some that needed used up) but the recipe itself was great and something I would have never thought of. Thanks again
I made this Tuscan chicken tonight, my husband gave it a 10/10. This was the first food I’ve made with my instapot. I’m still getting use to the instapot nd part of the directions on the recipe weren’t clear for the settings but I winged it. I served it over steamed rice, definitely will make this again.
Ed Rada says
Creamy Tuscan chicken pressure cooker style very good
First of all….these flavors were amazing! My chicken was a little chewy though. I am wondering if it’s due to doing a quick-release as opposed to letting it release naturally?
Julia O’Brien says
Do you have the nutritional information for this recipe? It’s really important to those of us counting carbs. Thank you.
Loved loved loved it!!!! It’s a fantastic dish to Impress company too!!
SO i’ve made almost this exact recipe stove top a few times… this was my first time trying it in the instant pot- not sure it really saved me much time though. by the time the pot came to pressure etc- it cooked similar times on the stove top-
NOW can someone sort out how to do the pasta in here at same time? THAT would rock for a few reasons 1- one pot
2- the pasta would absorb the sauce more- which would be awesome. But i’m way to newbie to try and sort that out on my own…
I would love to make this tonight, but I don’t have heavy creamy. Can I use 2% milk and add cream cheese instead?
I did this….it worked perfectly
Do you think fat free half and half would work as an alternative to the heavy cream?
Yes, no problem. Jill
I made this exactly as written and served it over bow tie pasta. It was great! The leftovers were even better. I just have to figure out how to incorporate the pasta into the dish instead of cooking it separately. This is definitely a keeper.
Recipe looks good and I’ll try it using a frying pan on the stove … I cannot think of any reason why anyone would put chicken breasts in a pressure cooker …
I made this tonight, my first instant pot meal! The flavors were delish but my chicken was slightly dry, not bad though. I think I may have more than lightly browned my chicken and will brown less next time. Thank you for making i so easy to follow!
Delicious! Made it for my first Keto dinner & I wish I could’ve eaten the whole pot! I made spaghetti squash on the side to drizzle the sauce over it! Would definitely do again. Thanks for the recipe.
So good! My family loved it.
Wonderful, Charlotte. Jill
Kathy Peterson says
I fixed this in my 8 qt Instant Pot, it was delicious but for some reason it did stick to the bottom and I noticed that when I went back from pressure cooking to sauté it was more of a boil then a simmer so not sure how to correct that any suggestions?
Use the less setting. Jill
Anita Marcoff says
Jill, I prepared this tonight for dinner. I did not have any fresh spinach, so I substituted some collard greens that I had on hand. I also just this past weekend made greek yogurt, so had some whey to use, and substituted that for the chicken broth. I always have several quarts of homemade chicken broth on hand, but thought it would be better to use up some of the fresh whey instead. The flavors were amazing! Thank you!
I am glad you enjoyed the meal, Anita. Jill
This recipe was delicious! Can’t wait to make it again.
Ok We loved this recipe!, how would i be able to make more of the “sauce” in this recipe so we can use this with pasta?
Can I sub almond milk for the heavy cream?
I’m not able to afford a Pressure Cooker as is featured in this recipe. Do you happen to have a set of directions to use with a crock pot?
Natalie Alexander says
Fantastic! I followed the recipe almost exactly, but needed to turn my IP off to move between modes. (I can’t saute for 5 min, it goes to 30 and I can’t change it). Anyway, everyone in my family loved this. Not tooooo creamy, just creamy enough without being heavy.
Thank you, Jill!
I made this for my family for supper tonight. I used chicken breast tenderloins as they were is sale for less than the chicken breasts. I also doubled the recipe. It was so delicious that I wanted to lick the sauce off my plate. We will be making this again!
Just made this dish for dinner… it was my second instant pit meal… the entire time through dinner, my husband kept saying, “wow, babe, this is really good.” I’m horrible at cooking so this is huge… definitely a keeper recipe!
Is there a sub for the heavy cream to make it a little more healthy?
Gerlinda Beintema says
Delicious! I thickened the sauce with a bit of corn starch. Next time I will cut out the salt as I found it a bit salty ( even using no salt added broth)
Carol Thomas says
Twice a week my Instant Pot and I spend the day with my 89 year old Mamma. I have used your recipes every time and they are always a huge Hit! YOU ARE AMAZING!
Thank you and God Bless from Canada
This was delicious! I have a Breville Fast Slow Pro and am very new to pressure cooking so I’ve been searching all over to find recipes we’ll like. This was amazing. I skipped the cream cheese and used 2 cups kale instead of 1 cup spinach. Next time I’ll add portobello mushrooms… would I add them at the beginning with the chicken, or at the end and cook for another minute on high?
I am glad you enjoyed the recipes. The mushrooms can be added with the chicken. Jill
This was the very first recipe I have cooked in my Instant Pot. I wanted something that would make my husband see why it was worth the cost. Mission accomplished. Even my super picky kids and their friends loved it. Thank you!!
This was fantastic…thank you. I’ve had my Instant Pot for over a year now and never really used it because I couldn’t find any recipes. My girlfriend recently told me about your site and it’s like a new love affair. I made this the other day and actually doubled the recipe as I have a family of 6. I cooked it the same amount of time but I sautéed the chicken in batches and then removed the chicken while I deglazed the pot. Added the chicken back in and removed again while I made the sauce and wilted the spinach so it wouldn’t cook any further. I put the pasta in a bowl and then the chicken on top and poured sauce over that. I didn’t double the tomatoes and will use even less as my family wasn’t a fan. They devoured it though and requested more spinach next time and I may add a wee bit of capers as another twist! Thank you thank you thank you! Superb!
I have a pic but can’t add ☹️
I am glad you are enjoying my site and recipes. I hope you continue to have fun with your Instant Pot. Jill
Anyone know the calorie count. I put it in MFP and it seems really low (and nearly 0 carbs which is amazing) so it has me questioning it. BTW, I’ve made this twice and a hit every time. I usually use thighs.
OMG this was amazing. I didn’t have the sun dried tomatoes-and next time i will use a little less salt- but it was FANTASTIC- thanks for an amazing recipe!!!
Hi, I’m making this tonight but with fresh chicken thighs (it’s what I have on hand). Any suggestions to cooking times on high pressure? Thinking 6 minutes? And then simmering for 5? Thanks for the help!
shelvie clay says
we love the creamy garlic Tuscan chicken! I do not pound the chicken breasts and I pressure cook for 5 instead of 3 minutes. I also take them out of the cooker while making sauce and add back in later! they turn out juicy and tender every time
Great idea, don’t pound, take the chicken out of the pot, make the sauce, then add them back in!!
If I freeze it, how long in instant pot for warming it up?
Michelle Roseburrough says
If I double this, what do you recommend for the cooking times?
Raquel Levow-Guerra says
Have you ever made it with chicken and pasta at the same time in the IP?
Wondering the same thing.
I love the creamy Tuscan garlic chicken but both times I’ve made it the chicken has been a little tough. I’m wondering if I’m pounding too thin for cooking time- or browning too long? The sauce is delicious but chewy chicken makes me sad
Could this recipe be made in a slow cooker instead?
Holly henderson says
I made your American Goulash in my instant pot, which was my very first time using it. Amazingly fast, easy and the best I’ve ever made. Great recipe!
Do you mean to slice the chicken breasts in half into basically cutlets (two thin halves)?
Cindy Seas says
Taste just like something you’d find at an expensive restaurant! Added some mushrooms, like others have commented on. Thanks for sharing!
Thanks so much. I am glad you enjoyed this recipe. Have fun cooking.
CHARLOTTE SMITH says
I made this tonight for the first time and it was WONDERFUL!!! I didn’t have the sun dried tomatoes but if it is any better with them I’m not sure we could stand it. My husband said to make sure I didn’t loose this recipe. Thank you so much for sharing.
Thanks. Glad you enjoyed your meal.
Charlotte Coultas says
Some reason my sauce came out runny. I’m new to this.
Charlotte V says
I made this with boneless skinless chicken thighs. Same timing. Turned out really well! My kids loved it!
Joyce Yoder says
Sounds great except for the spinach! Any ideas for a sub for that?
Gail Dawson says
Jill: Reading the comments, it sounds like I should have taken the chicken out before adding the cream and simmering. I did that as I went because on “saute” in my IP, the whole thing was boiling and not simmering. How do I just simmer the sauce?
I barely cooked it with the cream out of fear of overcooking and then added back the chicken and put on “keep warm”. It was delicious in spite of my concerns.
Will try the pot in pot rice with it next time –just learning. Your website with detailed instructions and photos is really amazing for all of us new to the IP!
Bridget Booth says
I added mushrooms at the end just cause I had some to use up.
Next time I think I’ll add more than a cup of spinach.
I don’t eat much chicken but I’ve been eyeing this recipe for a while and had to do it.
I didn’t have an official meat tenderizer gadget so pounded with a small cast iron Skillet.
This sounds great. I am adding to my “to try” list.
Jenn Lee says
I made this tonight and it was a hit! This was the first time I’ve made chicken breasts in the IP without them overcooking. I swapped the sun-dried tomatoes for diced roma tomatoes that I added when I added the cream. I doubled the sauce and used a pre-shredded Italian cheese blend. Two thumbs up!
Have you ever made this dairy free? It looks soooo yummy but I cannot have dairy.
What about Coconut Milk?
I don’t have a pressure cooker, could I do this in the crockpot? What would the times be and could I throw it all in and come back to it finished?
I already have chicken cubed up, so I’ll be using that instead of whole breasts. Plan on serving this over cheese ravioli–oh, mama!
Love your recipes… Was wondering if I could use chicken tenders instead of the breasts??? Also I have about 1 1/2 lbs. Do I need to adjust cooking time???
Thank you so much. Chicken tenders are perfect. They are breasts, just cut into pieces. Cook time is the same.
Are the sun dried tomatoes the ones in oil or plain?
I used the plain dried ones.
MARY WALKER says
OMG!!! This was so incredible and delicious! I can’t get ove how fast and easy it was to prepare! Served mine with some bowtie pasta and the family went nuts! No leftovers at all!
I am glad it was a hit. This is so nice to hear. Thank you.
I’m a novice. Could you use frozen breasts and how would you adjust?
You can use frozen breasts. Are they whole or cut into pieces? If they are whole, add 2 minutes cook time.
For frozen breasts would you skip the browning step?
I wouldn’t use frozen breasts. I just don’t like how they come out in the pressure cooker.
Hi Jill! Looking forward to making this tonight or tomorrow 🙂 Do you think thighs would be good, or should I stick to breasts? ty
Thighs will work great too, but add one minute to the cook time.
thanks! I didn’t see your response, so I went with breasts just to be safe. Thanks for letting me know, I may try thighs next time 🙂 Also, just joined your FB group, your recipes are fantastic!
Thank you so much for the compliment. Pretty much any recipe can be substituted with a different part of the chicken. Cook time or size of piece needs to be adjusted.
About how many breasts is equal to 2#? Could I double it safely in the pressure cooker?
The weight depends on the size of the chickens. You can safely double the recipe without a problem.
Judy Kloosterman says
I made this with mushrooms and 3/4 cup asiago cheese. It is great with Pasta or Rice. Thank You for This Recipe.
Mushrooms are a wonderful idea. I am so glad you liked this recipe. 🙂
I made this but had to make a few substitutions. It was tasty but next time I will stick to the recipe as written. I didn’t have sundried tomatoes so I used cherry tomatoes. Not enough oomph in the flavor. And because I added pasta, I upped the pressure cooking time to 4 minutes with a 5 minute NR and this resulted in slightly overcooked chicken. I should have listened to the expert! I did add some Aleppo pepper flakes to give it a little kick and this was a good addition!
Kasey F says
Just made this without the sun dried tomatoes and added the cream cheese like suggested. Soooo good! Thanks for the recipe!
I am happy you enjoyed the Tuscan Chicken. 🙂 Thank you for your lovely comment.
Looks delicious! Is there a way to make the pasta in the recipe, cooking it in the post with the chicken?
You sure can cook the pasta with the chicken. Just make sure the pasta you want to cook is a hearty pasta, so that it can withstand the natural release time and then the simmering time.
Thank you for visiting.
I only see to do a quick release, how long would you recommend to let it natural release first? Thanks!
You could do a 5 minute natural release if you like, but, after opening up the pressure cooker, remove the chicken before continuing with the rest of the instructions, so that the chicken does not over cook and then add it back in.
if I add a whole lb of pasta, do I need more liquid? And I assume by hearty pasta, you mean a penne/cavatappi/gemelli type? And if I stick with the QR per instructions, do you think I need an extra minute for the pasta?
If you add a pound of pasta, you will need 3 cups of liquid. I would stick with the time, as the pasta will finish cooking after you have opened the pot and continue with the rest of the steps. Keep an eye on the sauce though, as you may need more liquid.
Made this tonight and totally delish! Highly recommend to anyone on the fence. I added mushrooms and used less tomates (personal preference) but good flavour all around. Thickened sauce with cornstarch slurry, served over pasta. Excellent dish!
Thanks for your lovely comments. Mushrooms are a wonderful addition to this recipe. So glad you enjoyed! 🙂
You know we did 🙂
Took a serving over to my neighbour and she was amazed by it and her husband was upset I didn’t bring enough for him after she gave him a bite
Tami Palmer says
Because I use the pressure cooker XL, DO I JUST COOK THE CHICKEN UNDER PRESSURE FOR 3 minutes or use the meat setting for its amount of time? Also, any suggestions since I don’t have a simmer button? This sounds delicious just not sure how to make those couple of changes. I sure appreciate the help that you give me, thank you,
This recipe can be done in any pressure cooker. Just use whatever button you usually use to sauté or brown something and that is fine. The meat button is fine. All you have to do is adjust the time down. To simmer, it is fine to use the meat button with the top off.
Thank you so much for visiting.
Tami Palmer says
So you really only cooks it for 3 minutes? Would I increase the time if I double the recipe or not? Thanks again for your help.
No increase in time.