Instant Pot Tuscan Chicken: Creamy Garlic Sauce with Sun-Dried Tomatoes

By Olivia HayesAug 17, 2026

Prep

5 min

Cook

10 min

Total

15 min

Servings

Jump to recipe

Instant Pot Tuscan Chicken features succulent chicken thighs cooked in a rich, creamy garlic sauce, elevated by tangy sun-dried tomatoes and fresh spinach. This dish is perfect for a quick weeknight dinner, delivering gourmet flavor in under 30 minutes. The dish is simple to prepare, making it a fantastic choice for both family meals and special occasions. Serve it over pasta or rice for a satisfying and hearty dinner.

Instructions

Select the SAUTE mode on your Instant Pot and heat sun-dried tomato oil with butter.

Season chicken thighs with salt and pepper, cooking for 2-3 minutes on one side until golden.

Flip and cook for 2 more minutes.

Add minced garlic and cook until fragrant, about 30 seconds.

Add stock or wine and deglaze the pot, removing bits that stuck to the bottom.

Season with Italian seasoning, salt, pepper, and chili flakes.

Secure the lid, and set to PRESSURE COOK/MANUAL for 8 minutes on high pressure (6 minutes for boneless chicken thighs).

Wait 6-7 minutes for the pot to reach pressure and start cooking.

Release steam when finished and remove chicken, setting it aside.

Switch to SAUTE mode and stir in heavy cream and parmesan.

Add sun-dried tomatoes and spinach, turning off SAUTE to allow the spinach to wilt.

Return chicken to the pot and spoon sauce over it.

Serve over pasta or rice and top with extra parmesan cheese.

Instant Pot Tuscan Chicken: Creamy Garlic Sauce with Sun-Dried Tomatoes

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Dinner Chicken One Pot

Instant Pot Tuscan Chicken: Creamy Garlic Sauce with Sun-Dried Tomatoes

Name: Instant Pot Tuscan Chicken: Creamy Garlic Sauce with Sun-Dried Tomatoes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Ingredients: 2 tablespoons sun-dried tomato oil (from the jar); 3 tablespoons butter; 2 pounds skinless chicken thighs (bone in); Salt (to taste); Pepper (to taste); 1 tablespoon garlic cloves (minced); 0.5 cup chicken stock (or white wine); 1 teaspoon Italian seasoning; 0.25 teaspoon chili flakes (or to taste); 0.5 cup sun-dried tomatoes (chopped); 1.5 cups heavy cream; 0.75 cup parmesan; 3 cups baby spinach leaves

By Olivia HayesAug 17, 2026

Prep

5 min

Cook

10 min

Total

15 min

Servings

Jump to recipe

Ingredients

Servings4

•2 tablespoons sun-dried tomato oil (from the jar)
•3 tablespoons butter
•2 pounds skinless chicken thighs (bone in)
•Salt (to taste)
•Pepper (to taste)
•1 tablespoon garlic cloves (minced)
•0.5 cup chicken stock (or white wine)
•1 teaspoon Italian seasoning
•0.25 teaspoon chili flakes (or to taste)
•0.5 cup sun-dried tomatoes (chopped)
•1.5 cups heavy cream
•0.75 cup parmesan
•3 cups baby spinach leaves

Instructions

1
Select the SAUTE mode on your Instant Pot and heat sun-dried tomato oil with butter.
2
Season chicken thighs with salt and pepper, cooking for 2-3 minutes on one side until golden.
3
Flip and cook for 2 more minutes.
4
Add minced garlic and cook until fragrant, about 30 seconds.
5
Add stock or wine and deglaze the pot, removing bits that stuck to the bottom.
6
Season with Italian seasoning, salt, pepper, and chili flakes.
7
Secure the lid, and set to PRESSURE COOK/MANUAL for 8 minutes on high pressure (6 minutes for boneless chicken thighs).
8
Wait 6-7 minutes for the pot to reach pressure and start cooking.
9
Release steam when finished and remove chicken, setting it aside.
10
Switch to SAUTE mode and stir in heavy cream and parmesan.
11
Add sun-dried tomatoes and spinach, turning off SAUTE to allow the spinach to wilt.
12
Return chicken to the pot and spoon sauce over it.
13
Serve over pasta or rice and top with extra parmesan cheese.