Low Carb 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.
Pressure Cooker Creamy Tuscan Garlic Chicken
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 which Kathy Betit Gallagher, from my This Old Gal Facebook Cooking Group, asked me to convert.
She had seen this recipe at The Recipe Critic’s blog and wanted to be able to cook it in her Instant Pot Pressure Cooker.
What is Creamy Tuscan Garlic Chicken?
- Chicken cooked in a creamy garlic sauce.
- Spinach and Sun Dried Tomatoes are added in at the end.
Pressure Cooker Creamy Tuscan Garlic Chicken is 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.
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.
You are all invited to join my Instant Pot and Pressure Cooking Facebook Group!
Don’t forget to Like me on Facebook! After clicking on “Like,” make sure to click on “See First,” so that all new recipes will get delivered to your Facebook page. 🙂
If you are Low Carbing it, use a Tabletop Spirazlizer to make Zoodles!
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.
Mince the Fresh 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.
If you don’t have this Rösle Stainless Steel Flat Whisk, think about getting it. It’s my most used Kitchen Tool.
This Seasoned Salt, started out as a Lawry’s Seasoned Salt Copycat recipe, but over time, I have changed the recipe to one I like better.
I keep my This Old Gal Seasoned Salt next to my stove, as I use it on everything.
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 Instant Pot or Pressure Cooker.
Allow it to heat up completely.
Allowing the Instant Pot or 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.
It’s very economical and will work very well.
Add one teaspoon per cup of Fresh Water.
After the cook time is up, carefully turn the knob on your Instant Pot or Pressure Cooker and release the Pressure Valve.
The chicken may still be slightly 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.
Kale works very well in this recipe too.
Sun Dried Tomatoes are quite strong, so if you add more, do so at your own risk. 😉
Strict Keto eaters, may want to omit the Sun Dried Tomatoes.
This makes a beautiful and colorful presentation!
You will have a lot of the sauce, which will be delicious over Spaghetti Squash, potatoes or noodles.
To keep this recipe, Low Carb and Keto, these Low Carb Miracle Noodles are a great choice.
Pressure Cooker Creamy Tuscan Garlic Chicken pairs nicely with my Pressure Cooker Cauliflower Soufflé.
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 DUO Plus 60
- 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
- Eukein Electric Pepper Mill
- 6 oz 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) or
- Better than Bouillon Chicken Base
- Sun Dried Tomatoes
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!
Here is the handy printable recipe:
Pressure Cooker Creamy Tuscan Garlic Chicken
- 2 pounds Boneless Skinless Chicken Breasts halved and pounded thin
- 2 Tablespoons Extra Virgin Olive Oil
- 1/4 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 Breasts in half and pound so they are even.
Add the Chicken, Oil, Italian seasoning, Salt and Garlic to a Mixing Bowl. Massage marinade into the Chicken.
- Select Sauté or Browning on your Pressure Cooker and allow to heat.
When hot, place the Chicken and Marinade into Pressure Cooker cooking pot.
Lightly Brown the pieces of Chicken on both sides.
Pour in Chicken Broth. 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 3 minutes. When Beep sounds, push Cancel and carefully do a controlled Quick Release.
Select Sauté/Browning on your Pressure Cooker. Whisk Seasoned Salt into Cream and then pout into cooking pot. Simmer until bubbly, about 5 minutes.
Mix in the Cheese and Sun Dried Tomatoes. Add Spinach and Simmer until Spinach wilts.
For a creamier sauce, add 2 Tablespoons of cream cheese when you add the heavy cream.
For extra sauce, simple double the seasonings, liquids and Parmesan cheese.