Pressure Cooker Creamy Tuscan Garlic Chicken is a restaurant quality meal that you can make any night of the week, in your own Pressure Cooker, in less than 30 minutes, start to finish.
Several of you have written to me requesting that I convert your favorite recipe. Today, I am bringing to you this Pressure Cooker Creamy Tuscan Garlic Chicken.
The creamy garlic sauce with spinach and sun dried tomatoes makes this a truly decadent meal.
Alyssa says her Creamy Tuscan Garlic Chicken is always a hit on the stove top and is a “restaurant quality meal.”
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.
I made a few changes to adapt the recipe to the Pressure Cooker and added more spices, as I thought the original recipe was rather bland cooked in the Pressure Cooker. You don’t get that cast iron sear. Thank you for the inspiration, Alyssa.
My testers tell me that this Pressure Cooker Creamy Tuscan Garlic Chicken is definitely a restaurant quality experience, as you said. I’m not a fan of white meat chicken or cream sauce, but everyone else loved this dish.
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First things first. Chicken cooks super fast and can be tricky. Make sure you have all your ingredients, chopped, diced, mixed and ready to go.
Slice through the thick part of each chicken breast, so that each piece of chicken is about the same thickness. Using a Meat Tenderizer, pound the chicken to make it flat.
Place the chicken into a small mixing bowl.
Sprinkle the chicken with the Italian Seasoning, salt and olive oil. Mince the garlic and add it to the bowl of chicken.
Pour in the Olive Oil and massage into chicken. Allow the chicken to marinate for 10 minutes.
Wash and rough chop the spinach. If your sun dried tomatoes are large, cut them in half.
I always buy blocks of cheese and use a Microplane Grater to grate it myself. Companies usually put a flour dusting on packaged grated cheese, so that it doesn’t stick. That also causes the cheese to dry out. It is much better and cheaper to buy a chunk of cheese and grate it yourself.
Okay, all your ingredients should now be ready to use.
Select the Sauté or Browning button on your Pressure Cooker. Allow it to heat up completely. Allowing the Pressure Cooker cooking pot to heat fully before adding the fat, helps to make a stainless steel pot, non stick.
Sauté the chicken for just one minute on each side. Add in the Chicken Bone Broth/Stock and you are ready to pressure cook! Make sure to use UNSALTED Chicken Bone Broth/Stock, otherwise, your food will be too salty.
After the cook time is up, carefully turn the knob on your Pressure Cooker and Release the Pressure Valve.
The chicken will still be pink inside. It will cook more during the simmer stage.
Pour in the cream mixture and whisk until combined. Simmer for about five minutes until the sauce has reduced a bit.
Parmesan and Asiago cheese both work really well for this meal. If you want a cheesier and thicker sauce, add more cheese than suggested.
The sauce is a thin cream sauce. If you prefer a thicker cream sauce, add in a couple of Tablespoons of cream cheese.
Spinach wilts quickly. I used a very full cup of fresh spinach. If you want more, add more. Sun Dried Tomatoes are quite strong, so if you add more, do so at your own risk. 😉
This makes a beautiful and colorful presentation! You will have a lot of the sauce, which will be delicious over potatoes or noodles. I prefer to use DeCecco Farfelle (Butterfly) Pasta as I love the presentation and DeCecco holds up so well!!
We did noodles and I think next time, Pressure Cooker Garlic Whipped Potatoes are in order! For another creamy and yummy recipe, try my Pressure Cooker Pork Chops in Homemade Mushroom Gravy for a one pot meal!
Kitchen Equipment and Essentials
- Instant Pot Smart DUO60
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (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
- Alpha Armour Salt Box with Spoon
- Bellemain Porcelain Ramekins
- John Boos Maple Cutting Board with Groove
- Microplane Artisan Ribbon Grater
- Rachael Ray Italian Seasoning Grinder
- Jill’s House Seasoned Salt Recipe
- Pressure Cooker Bone Broth (Stock)
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Here is the handy printable recipe:
- 2 pounds Boneless Skinless Chicken Breasts halved and pounded thin
- 2 Tablespoons Extra Virgin Olive Oil
- 1/2 cup Chicken Stock/Broth
- 2 Cloves Fresh Garlic minced
- 2 teaspoons Italian Seasoning
- 1/2 teaspoon Sea Salt cut in half if using salted broth
- 3/4 cup Heavy Whipping Cream
- 1 teaspoon House Seasoning Recipe cut in half if using salted broth
- ½ cup Parmesan or Asiago Cheese
- 1 cup Fresh Spinach chopped
- ½ cup Sun Dried Tomatoes
Slice the chicken and then pound.
Add the chicken to a mixing bowl and add, oil, Italian seasoning, salt and garlic. Massage into the chicken. Set aside.
Wash and chop spinach.
Add seasoned salt to the cream and set aside.
Select Sauté or Browning on your Pressure Cooker and allow to heat.
When hot, place all the chicken and marinade into Pressure Cooker cooking pot.
Lightly Brown the piece of chicken on both sides.
Pour in chicken broth and quickly deglaze the cooking pot.
Lock on lid and close Pressure Valve.
Cook at High Pressure for 3 minutes.
When Beep sounds, carefully do a Quick Release.
Select Sauté/Browning on your Pressure Cooker.
Pour the cream and seasoned salt into the Pressure Cooker cooking pot.
Simmer for about five minutes.
Add in the cheese and combine.
Toss in the sun dried tomatoes and spinach and simmer until spinach wilts.
For a creamier sauce, add 2 Tablespoons of cream cheese when you add the heavy cream.