Instant Pot Cream Garlic Tuscan Chicken Thighs

"I borrowed this from somewhere on the internet, but the ingredient list was not in order and the instructions were unnecessarily difficult to follow, hence I'm adding here! This is delicious and easy to make low-carb! Notes: 1) if using the pressure cooker, the chicken can be fresh or frozen. Frozen will just take longer to get to pressure. 2) this will make a lot of sauce. don't hesitate to add more spinach, more chicken, etc. 3) you will need to do a CONTROLLED quick release on the pressure cooker to avoid making a huge mess in your kitchen. I learned this the hard way!"
 
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Ready In:
40mins
Ingredients:
16
Serves:
4
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ingredients

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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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