Instant Pot Cream Garlic Tuscan Chicken Thighs

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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!
Advertisement