Instant Pot Cream Garlic Tuscan Chicken Thighs
- Ready In:
- 40mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 8 boneless skinless chicken thighs
- 1 teaspoon olive oil
- 3 teaspoons italian seasoning
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 cup chicken broth
- 1 chicken bouillon cube
- 1 cup unsweetend almond milk
- 4 ounces cream cheese
- 2 tablespoons heavy cream
- 1⁄4 cup grated parmesan cheese
- 1⁄4 cup sun-dried tomato, chopped
- 3 garlic cloves, pressed
- 3 -6 cups fresh spinach
- 1 tablespoon cornstarch
- 1 tablespoon cold water
directions
- Season chicken thighs with salt, pepper and 1/2 of the Italian seasoning.
- Brown the chicken on both sides for 2-3 minutes in the olive oil. You can do this right in your pressure cooker on saute mode, but I prefer to brown it in a skillet on the stovetop. If you do it on the stove, put the browned chicken in the pressure cooker.
- Add broth and bullion cube to deglaze whichever pan you cooked the chicken in, scraping up brown bits. Then put it in the pressure cooker.
- Add almond milk and remaining Italian seasoning to the pressure cooker.
- Close the pressure cooker and seal. Cook on high pressure for 14 minutes. Do a controlled quick release when it is done cooking.
- Move Chicken to a serving dish.
- Add cream cheese, whipping cream, parmesan, sundried tomatoes, garlic and spinach to the pressure cooker on saute mode.
- Cook for 3-4 minutes until the cheese is melted and the spinach is wilted. Stir regularly to avoid burning.
- Mix cornstarch and cold water in small bowl, add to the instant pot to thicken up the sauce.
- Pour spinach and tomato cream sauce on your chicken and serve!
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RECIPE SUBMITTED BY
rsnelling42
United States