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How to Make Instant Pot Tuscan Chicken

Assemble– Add the chicken broth, sun-dried tomatoes, minced garlic, Italian seasoning, and red pepper flakes, if using, to the stainless steel liner for your pressure cooker.

Stir ingredients to combine, then add the chicken breast. Turn the chicken breast over to coat in the liquid, and place a few of the tomatoes and garlic on top.

Cook– Secure the lid and check to make sure the knob is in the sealing position. Press the Pressure Cook or Manual button on High pressure and adjust the time to 8 minutes using the + and or – buttons.

When the pot beeps, carefully press the sealing knob to quick release the pressure.

Note: For extra juicy chicken, use a natural release for about 5 minutes before finishing with quick release.

Remove Chicken– Check chicken with an instant read thermometer to make sure it is thoroughly cooked. The internal temperature should read 165°F. Transfer the cooked chicken to a cutting board and set aside to rest.

Make sauce– Press the Sauté button and simmer coking liquid for 2 to 3 minutes to reduce down a bit, we do not want our sauce to be runny. Carefully remove the the stainless steel liner with oven mitts and place on a heat-safe surface. Stir in the heavy cream, parmesan cheese, and spinach. Allow the residual heat to wilt the spinach leaves.

Serving– Slice the chicken breast against the grain and place in a a shallow bowl or on a plate. Spoon the sauce over the chicken and serve with additional parmesan and parsley, if desired.

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