INSTANT POT® TUSCAN CHICKEN
An Italian pasta dish loaded with a creamy Parmesan and cream cheese sauce, with bites of spinach, basil, sun-dried tomatoes, and tender chicken. A single pot meal prepared quickly in the Instant Pot®. Garnish with additional Parmesan cheese, if desired.
Provided by lutzflcat
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta
Time 45m
Yield 4
Number Of Ingredients 19
Steps:
- Combine paprika, salt, and pepper in a bowl and season chicken tenders on both sides.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil. Brown chicken tenders in the hot oil for about 2 minutes. Remove to a plate. Add butter to Instant Pot®. Stir in onion and garlic; cook and stir for 1 to 2 minutes. Pour in chicken broth, scraping off browned bits from the bottom with a wooden spoon. Mix in penne pasta, half-and-half, Italian seasoning, salt and pepper.
- Return chicken tenders back to the pot; close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes.
- Remove chicken to plate and cover with foil. Immediately stir penne to separate them from the sauce. Mix in cream cheese, stirring until sauce is smooth. Add Parmesan cheese, spinach, and sun-dried tomatoes, stirring well. Chop chicken into bite-sized pieces, return to the pot, and stir to combine with the sauce. Toss basil in right before serving.
Nutrition Facts : Calories 763.3 calories, Carbohydrate 55.6 g, Cholesterol 153.6 mg, Fat 37.5 g, Fiber 4.1 g, Protein 52.3 g, SaturatedFat 19 g, Sodium 1100.1 mg, Sugar 3.7 g
EASY INSTANT POT® TUSCAN CHICKEN
There's no need to go out to dinner when you can make this Tuscan chicken in the Instant Pot®. This uses a silicone bowl and an elevated steam rack, which can be bought on Amazon.
Provided by thedailygourmet
Categories World Cuisine Recipes European Italian
Time 1h
Yield 6
Number Of Ingredients 16
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Combine flour, cantanzaro herbs, salt, pepper, and garlic in a shallow bowl. Dredge chicken through the mixture, shaking off excess flour.
- Add olive oil and butter to the pot; allow butter to melt. Add chicken and cook, in batches if necessary, until golden brown, about 3 minutes per side. Remove chicken to a plate. Cook bell pepper with garlic until softened, about 2 minutes, and transfer to a small silicone bowl.
- Add pasta to the bottom of the Instant Pot® and pour heavy cream on top. Add chicken broth and lightly stir to ensure all the pasta is coated with liquid.
- Add the elevated steamer rack. Place chicken on top of rack. Add silicone bowl of peppers to the side of the chicken. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Remove chicken, peppers, and the elevated rack.
- Select Saute function. Pour white wine into the cream sauce and add spinach. Cook and stir until spinach is wilted, 2 to 4 minutes. Stir in Parmesan cheese until melted. Sauce will thicken slightly as it cools. Serve pasta, sauce, and chicken together immediately.
Nutrition Facts : Calories 716.2 calories, Carbohydrate 41.8 g, Cholesterol 173.9 mg, Fat 46.8 g, Fiber 3.1 g, Protein 30 g, SaturatedFat 24.7 g, Sodium 769.1 mg, Sugar 2.7 g
INSTANT POT® ITALIAN CHICKEN
Super easy Instant Pot® Italian chicken recipe. Serve over rice or mashed potatoes.
Provided by THEHOLLANDS
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter to melt; then add garlic and saute for about 1 minutes. Add chicken, mushrooms, and 1 package of salad dressing mix. Pour broth over top.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Take chicken out and shred with 2 forks.
- Select Saute function. Add cream of chicken soup, remaining Italian dressing mix packet, and cream cheese; stir to mix. Add shredded chicken back in. Heat through, stirring occasionally, for 5 minutes. Serve.
Nutrition Facts : Calories 407.9 calories, Carbohydrate 14.5 g, Cholesterol 117 mg, Fat 28.7 g, Fiber 0.8 g, Protein 21.8 g, SaturatedFat 15.8 g, Sodium 2736.2 mg, Sugar 6.4 g
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5/5 (2)Total Time 32 minsCategory PastaCalories 634 per serving
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5/5 (276)Total Time 50 minsCategory MainCalories 343 per serving
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- Saute Garlic & Mushrooms: Add minced garlic, then saute for 30 seconds until fragrant. Add sliced mushroom, season with salt + black pepper, then saute for a minute. Add 2 tsp (2.4g) Italian seasonings, then saute for another minute.
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- Season the chicken with salt and pepper, and cook the first side for 2-3 minutes until golden (adjust heat if browning too fast), then flip and cook for 2 more minutes.
- Add chicken/vegetable stock and deglaze the pot by removing any bits stuck to the bottom of the pot, these bits contain a lot of flavor that will enrich the cream sauce. This step is also important to avoid getting the BURN message.
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