Recipes..INSTANT POT TUSCAN CHICKEN yummy
Make this Italian-inspired Creamy Instant Pot Tuscan Chicken Recipe (Pressure Cooker Tuscan Garlic Chicken). Tender chicken immersed in simple yet richly balanced creamy garlic sauce with caramelized mushrooms and sweet sun-dried tomatoes. Crazy satisfying easy weeknight meal!
INGREDIENTS
4 - 6 (955g) skinless chicken breasts or skinless chicken thighs
2 tablespoons (28g) unsalted butter or olive oil
2 teaspoons (2.4g) Italian seasonings
8 (83g) cremini mushrooms , sliced
1 tablespoon (15ml) light or regular soy sauce (not low sodium)
� cup (188ml) unsalted chicken stock
4 (16g) garlic cloves , minced
60 - 80 grams sun-dried tomatoes
1 cup (40g) spinach
� cup (125ml) heavy cream
� - � cup (16 - 32g) freshly grated Parmesan cheese
THICKENER:
3.5 tablespoons (32g) cornstarch
� cup (63ml) cold water
INSTRUCTIONS
Brown Chicken Thighs or Chicken Breasts: Heat up Instant Pot using Saut� More function. Wait until it says HOT. This prevents chicken from sticking to the pot.
Pat dry chicken and season one side gently with salt + black pepper. Add in 2 tbsp (28g) unsalted butter or olive oil. Quickly add in the chicken to prevent butter from burning. While one side is browning, season the other side with more salt + black pepper. Brown first side for 3.5 minutes, then the other side for 2 minutes. Set the chicken aside.
*Pro Tip: For better browning results, brown chicken in 2 batches using the same cooking times.
Saute Garlic & Mushrooms: Add minced garlic, then saute for 30 seconds until fragrant. Add sliced mushroom, season with salt + black pepper, then saute for a minute. Add 2 tsp (2.4g) Italian seasonings, then saute for another minute.
Deglaze Instant Pot: Mix 1 tbsp (15ml) soy sauce + � cup (188ml) unsalted chicken stock together, then pour in Instant Pot and deglaze (scrub all the flavorful brown bits off the bottom). Give it a quick mix.
Pressure Cook Chicken: Add in browned chicken + meat juice. With Venting Knob at Venting Position, close the lid and turn Venting Knob to Sealing Position.
-Chicken Thighs: Pressure Cook at High Pressure 5 minutes + Natural Release 10 minutes
-Chicken Breasts: Pressure Cook at High Pressure 4 minutes + Natural Release 10 minutes
After 10 minutes, release remaining pressure.
Create Tuscan Chicken Sauce: Set aside chicken, bring the liquid mixture back to a boil (Saute button). Add in 1 cup (40g) spinach and 60 - 80g sun-dried tomatoes, then cook for 30 seconds. Give them a quick stir. Mix in 1/2 cup (125ml) heavy cream and 1/4 - 1/2 cup (16 - 32g) freshly grated Parmesan cheese.
Thicken Tuscan Chicken Sauce & Seasoning: Mix 3.5 tbsp (32g) cornstarch + � cup (63ml) cold water together in a small mixing bowl. Add the cornstarch mixture one third at a time to thicken the Tuscan Chicken sauce until desired thickness. Taste and season with more salt, cheese, soy sauce if necessary.
Serve Instant Pot Tuscan Chicken: Place chicken back in Instant Pot and give it a quick mix. Then, serve Creamy Tuscan Garlic Chicken!
INGREDIENTS
4 - 6 (955g) skinless chicken breasts or skinless chicken thighs
2 tablespoons (28g) unsalted butter or olive oil
2 teaspoons (2.4g) Italian seasonings
8 (83g) cremini mushrooms , sliced
1 tablespoon (15ml) light or regular soy sauce (not low sodium)
� cup (188ml) unsalted chicken stock
4 (16g) garlic cloves , minced
60 - 80 grams sun-dried tomatoes
1 cup (40g) spinach
� cup (125ml) heavy cream
� - � cup (16 - 32g) freshly grated Parmesan cheese
THICKENER:
3.5 tablespoons (32g) cornstarch
� cup (63ml) cold water
INSTRUCTIONS
Brown Chicken Thighs or Chicken Breasts: Heat up Instant Pot using Saut� More function. Wait until it says HOT. This prevents chicken from sticking to the pot.
Pat dry chicken and season one side gently with salt + black pepper. Add in 2 tbsp (28g) unsalted butter or olive oil. Quickly add in the chicken to prevent butter from burning. While one side is browning, season the other side with more salt + black pepper. Brown first side for 3.5 minutes, then the other side for 2 minutes. Set the chicken aside.
*Pro Tip: For better browning results, brown chicken in 2 batches using the same cooking times.
Saute Garlic & Mushrooms: Add minced garlic, then saute for 30 seconds until fragrant. Add sliced mushroom, season with salt + black pepper, then saute for a minute. Add 2 tsp (2.4g) Italian seasonings, then saute for another minute.
Deglaze Instant Pot: Mix 1 tbsp (15ml) soy sauce + � cup (188ml) unsalted chicken stock together, then pour in Instant Pot and deglaze (scrub all the flavorful brown bits off the bottom). Give it a quick mix.
Pressure Cook Chicken: Add in browned chicken + meat juice. With Venting Knob at Venting Position, close the lid and turn Venting Knob to Sealing Position.
-Chicken Thighs: Pressure Cook at High Pressure 5 minutes + Natural Release 10 minutes
-Chicken Breasts: Pressure Cook at High Pressure 4 minutes + Natural Release 10 minutes
After 10 minutes, release remaining pressure.
Create Tuscan Chicken Sauce: Set aside chicken, bring the liquid mixture back to a boil (Saute button). Add in 1 cup (40g) spinach and 60 - 80g sun-dried tomatoes, then cook for 30 seconds. Give them a quick stir. Mix in 1/2 cup (125ml) heavy cream and 1/4 - 1/2 cup (16 - 32g) freshly grated Parmesan cheese.
Thicken Tuscan Chicken Sauce & Seasoning: Mix 3.5 tbsp (32g) cornstarch + � cup (63ml) cold water together in a small mixing bowl. Add the cornstarch mixture one third at a time to thicken the Tuscan Chicken sauce until desired thickness. Taste and season with more salt, cheese, soy sauce if necessary.
Serve Instant Pot Tuscan Chicken: Place chicken back in Instant Pot and give it a quick mix. Then, serve Creamy Tuscan Garlic Chicken!
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