Easy Instant Pot® Tuscan Chicken

Why go out for dinner when you can make this easy, creamy Tuscan chicken at home by combining chicken breast, cream sauce, and pasta in the Instant Pot®?

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 716 Calories

Ingredients

• 1 teaspoon salt
• 2 tablespoons butter
• 3 tablespoons olive oil
• 1 clove garlic, minced
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 4 (4 ounce) boneless, skinless chicken breasts
• 1 red bell pepper, cut into matchsticks
• 2 teaspoons cantanzaro herbs (such as Savory Spice Shop®) or Italian seasoning
• 0.5 cup all-purpose flour
• 0.5 cup white wine
• 0.25 cup chicken broth
• 0.5 (16 ounce) package penne pasta
• 0.5 teaspoon black pepper
• 0.5 teaspoon granulated garlic
• 0.5 pound fresh spinach, stemmed

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.