Tuscan Chicken
Tender chicken cooked in a creamy garlic sauce with mushrooms and sun-dried tomatoes. A rich, satisfying weeknight dish.
Ingredients
Method
Completed steps 0
Activate the Sauté More function on the Instant Pot and allow it to reach HOT status. Pat the chicken dry and season one side with salt and pepper. Add 2 tbsp (28g) butter or oil to the hot pot, then immediately place chicken in to prevent the fat from smoking. While the first side develops color, season the exposed side with salt and pepper. Cook the initial side for 3.5 minutes until browned, flip and cook the second side for 2 minutes. Transfer chicken to a plate. (Tip: For even browning, work in two batches using the same timing.)
To the pot, add the minced garlic and allow it to become fragrant for 30 seconds. Introduce the sliced mushrooms, season them with salt and pepper, and cook for 1 minute. Sprinkle the 2 tsp (2.4g) Italian seasoning over the mushrooms and continue cooking for 1 minute more.
Combine 1 tbsp (15ml) soy sauce with ¾ cup (188ml) chicken stock in a small bowl. Pour this mixture into the pot and scrape the bottom vigorously with a wooden spoon to release all browned bits. Stir briefly.
Return the browned chicken and any accumulated juices to the pot. Set the Instant Pot to high pressure: cook for 5 minutes for thighs or 4 minutes for breasts, then allow natural pressure release for 10 minutes before manually venting any remaining pressure.
Remove the chicken and set aside. Turn on Sauté mode again and bring the liquid to a boil. Stir in the 1 cup (40g) spinach and 60–80g sun-dried tomatoes, cooking for 30 seconds. Pour in ½ cup (125ml) heavy cream and ¼–½ cup (16–32g) Parmesan cheese, stirring to combine.
In a small bowl, whisk 3.5 tbsp (32g) cornstarch with ¼ cup (63ml) cold water until smooth. Add this slurry to the sauce in three additions, stirring after each, until the sauce reaches your desired thickness. Taste and adjust seasoning with additional salt, cheese, or soy sauce as needed.
Return the chicken to the pot and stir gently to coat. Serve immediately.
Notes
For thighs use high pressure 5 minutes plus 10 minutes natural release; for breasts use high pressure 4 minutes plus 10 minutes natural release.
Add the cornstarch slurry gradually to avoid over-thickening the sauce.
Substitute heavy cream with half-and-half or Greek yogurt if desired, though the sauce will be less rich.
Calories: 343 kcal · Carbs: 13 g · Protein: 37 g · Fat: 15 g · Sodium: 399 mg · Fiber: 1 g · Sugar: 4 g
Adapted from www.pressurecookrecipes.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.