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Instant Pot Cream Garlic Tuscan Chicken Thighs

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READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Season chicken thighs with salt, pepper and 1/2 of the Italian seasoning.
  2. 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.
  3. 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.
  4. Add almond milk and remaining Italian seasoning to the pressure cooker.
  5. Close the pressure cooker and seal. Cook on high pressure for 14 minutes. Do a controlled quick release when it is done cooking.
  6. Move Chicken to a serving dish.
  7. Add cream cheese, whipping cream, parmesan, sundried tomatoes, garlic and spinach to the pressure cooker on saute mode.
  8. Cook for 3-4 minutes until the cheese is melted and the spinach is wilted. Stir regularly to avoid burning.
  9. Mix cornstarch and cold water in small bowl, add to the instant pot to thicken up the sauce.
  10. Pour spinach and tomato cream sauce on your chicken and serve!

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