Instant Pot Tuscan Chicken Recipe
Prepare a mouthwatering dinner with this Instant Pot Tuscan Chicken recipe! Bursting with flavors of sundried tomatoes and fresh spinach, this one-pot meal is ready in just 30 minutes. Perfect for busy weeknights, everyone in the family is guaranteed to love this delicious pasta dish.
Print
Pin
Servings: 6
Calories: 515kcal
Equipment
Ingredients
- 1 lb chicken breasts cut into bite-size pieces
- 3-4 garlic cloves minced
- 1 teaspoon Dijon mustard
- 2 teaspoons mixed Italian seasoning
- ½ cup sun-dried tomatoes sliced
- 2 tablespoons tomato paste
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 cups dry penne pasta
- 4 cups chicken stock
- 5 oz baby spinach
- 1 cup heavy cream
- 1 cup parmesan cheese grated
- ⅓ cup fresh basil leaves roughly chopped
Instructions
- Add the chicken, garlic, Dijon mustard, Italian seasoning, sun-dried tomatoes, tomato paste, salt, black pepper powder, and dry penne to the pot.
- Pour the chicken stock and stir. Make sure that the pasta and chicken are covered with the stock.
- Cover the lid and select the PRESSURE COOK button on HIGH PRESSURE for 5 minutes. (Make sure the valve is in SEALING position).
- Once the pressure-cooking cycle is over, quick release pressure by manually moving the valve from SEALING to VENTING position.
- Select the CANCEL button and take the lid off carefully.
- Add spinach, heavy cream, and parmesan cheese stir and cover the lid and let it sit for a couple of minutes until the cheese is melted and the spinach is wilted.
- Once done give a final stir and add chopped basil.
- Serve hot with bread and enjoy.
Notes
You can store the TUSCAN CHICKEN PASTA in an air-tight container for 3 days in the refrigerator or around 2 months in the freezer.
Cut chicken into bite-sized pieces for quicker cooking and easier eating.
Use dried herbs for a more robust flavor, but feel free to add fresh herbs in the end for garnish if you like.
If you prefer a thicker sauce, let it simmer in the Instant Pot for a few minutes after pressure cooking.
Use freshly grated Parmesan cheese for the best flavor and texture.
Experiment with different types of pasta for variety, but be mindful of cook times as some types may require longer or shorter pressure-cooking times.
For added veggies, try adding diced carrots, bell peppers, or zucchini to the mix.
Serve hot with extra Parmesan cheese, a dash of red chili flakes and fresh basil leaves on top if desired.
Nutrition
Calories: 515kcal | Carbohydrates: 43g | Protein: 32g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 113mg | Sodium: 834mg | Potassium: 924mg | Fiber: 2g | Sugar: 8g | Vitamin A: 837IU | Vitamin C: 6mg | Calcium: 204mg | Iron: 2mg