Creamy Tuscan Chicken



  1. Heat up Instant Pot using Sauté More function. Wait until it says HOT. This prevents chicken from sticking to the pot.

  2. Pat dry chicken and season one side gently with salt and black pepper. Add in unsalted butter or olive oil.

  3. Quickly add in the chicken to prevent butter from burning.  While one side is browning, season the other side with more salt and black pepper.

  4. Brown first side for 3.5 minutes, then the other side for 2 minutes. Set the chicken aside.

  5. Add minced garlic, then saute for 30 seconds until fragrant.

  6. Add sliced mushroom, season with salt and black pepper, then saute for one minute.

  7. Add Italian seasonings, then saute for another minute.

  8. Mix soy sauce and 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.

  9. Add in browned chicken and meat juice. Pressure cook chicken at:
               - Chicken Thighs: High Pressure 5 minutes
               - Chicken Breasts: High Pressure 4 minutes

  10. After 10 minutes, release remaining pressure.

  11. Set aside chicken, bring the liquid mixture back to a boil (Saute button).

  12. Add in spinach and sun-dried tomatoes, then cook for 30 seconds.

  13. Give them a quick stir. Mix in heavy cream and freshly grated Parmesan cheese.

  14. Mix tbsp cornstarch and cold water together in a small mixing bowl.

  15. Add the cornstarch mixture one third at a time to thicken the sauce until desired thickness. Taste and season with more salt, cheese, soy sauce if necessary.

  16. Place chicken back in Instant Pot and give it a quick mix. Serve.