Instant Pot® Tuscan Chicken Made Easy

Step 1

Turn your Instant Pot to the sauté setting. In a shallow bowl, mix together the flour, Cantanzaro herbs, salt, pepper, and garlic. Coat the chicken pieces in this mixture, shaking off any extra flour. Add some olive oil and a bit of butter to the pot, letting the butter melt before adding the chicken. Brown the chicken on both sides, about 3 minutes per side, working in batches if needed. Once browned, set the chicken aside on a plate.

Step 2

Toss the bell pepper and garlic into the pot and cook until they soften, about 2 minutes. Transfer them to a small heatproof bowl. Pour the pasta into the bottom of the Instant Pot, then pour the heavy cream over it. Add the chicken broth and give everything a gentle stir so the pasta gets coated in the liquid.

Step 3

Place the steamer rack inside the pot and set the chicken on top. Nestle the bowl with the peppers beside the chicken. Close the lid, lock it, and set the pot to cook on high pressure for 7 minutes. It will take about 10 to 15 minutes for the pressure to build up. When the cooking time is done, let the pressure release naturally for around 15 minutes, then carefully finish with a quick release.

Step 4

Remove the chicken, peppers, and rack from the pot. Switch back to sauté mode and pour in the white wine, stirring it into the creamy sauce with the pasta. Add the spinach and cook until it wilts, about 2 to 4 minutes. Stir in the Parmesan cheese until it melts smoothly. The sauce will thicken a bit as it cools. Serve everything up right away for a comforting, tasty meal.

Serving Combinations

Serve this creamy chicken over cooked pasta, rice, or mashed potatoes to soak up the delicious sauce. A simple side salad or steamed vegetables will balance the richness and add a refreshing touch to your meal.

Storing Food Safely

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to avoid drying out the chicken. This dish can also be frozen for up to 2 months; thaw overnight before reheating.

Frequently Asked Questions

Can I use frozen chicken breasts for this recipe?

It's best to use thawed chicken breasts to ensure even cooking and accurate timing.

What can I substitute for Cantanzaro herbs if I don’t have them?

You can use Italian seasoning or a mix of dried basil, oregano, and thyme as a substitute.

Can I use a different type of pasta instead of penne?

Yes, any short pasta like rigatoni or rotini will work well in this recipe.

Is it okay to use half-and-half instead of heavy cream?

Using half-and-half may result in a thinner sauce; heavy cream is recommended for a rich, creamy texture.

How do I prevent the pasta from sticking to the bottom of the Instant Pot?

Make sure to pour the liquid over the pasta evenly and avoid stirring before pressure cooking.

Can I make this recipe dairy-free?

You can substitute butter with a dairy-free alternative and use coconut cream instead of heavy cream, but the flavor and texture will change.

How do I store leftovers and reheat them?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of broth or cream if needed.

Can I add other vegetables to this dish?

Yes, vegetables like mushrooms or zucchini can be added when sautéing the bell peppers and garlic.