Pressure Cooker Tuscan Chicken

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Prep Time5

Cook Time12

Total Time17

Servings:

Calories: 726kcal

Author: Sam & Dom

Equipment

Electric Pressure Cooker

Ingredients

1 Small Red Onion
7 Medium Garlic Cloves
1 Tbsp Extra Virgin Olive Oil
120 ml /0.5 Cup Dry White Wine
240 ml /1 Cup Chicken Stock
4 Large Chicken Breasts
120 ml /0.5 Cup Coconut Milk
200 g /7oz Cherry Tomatoes halved
2 Handfuls Fresh Spinach
150 g /6oz Soft Cheese/Cream Cheese
150 g /1.5 Cups Grated Parmesan Cheese
2 Tbsp Mixed Herbs/Italian Seasoning
Salt & Pepper

Instructions

Peel and garlic and onions and thinly slice them. Place them into the Instant Pot inner pot with the olive oil. Cook for approximately 3 minutes on the sauté setting or until the onion has softened.
Deglaze the Instant Pot with the white wine and cancel the sauté setting. Add to the Instant Pot the chicken stock and Italian seasoning. Stir well so that it is well mixed.
Submerge the chicken breasts and season the top of them with salt and pepper.
Place the lid on the Instant Pot and cook for 6 minutes on manual. Use QPR (quick pressure release) when it beeps.
Remove the chicken breasts and put to one side. Add to the Instant Pot your coconut milk, cheese, spinach and cherry tomatoes. And keep stirring for a few minutes or until the sauce has thickened up and your cherry tomatoes have softened.
Add your chicken breasts back into the Tuscan sauce and serve.

Notes

You can use any cream to make your sauce thicker. I love the combination of coconut milk, soft cheese and parmesan to make mine just right.

If you are on a diet you can make our pressure cooker Tuscan Chicken lower in calories by swapping coconut milk for Fromage Frais or another fat free yoghurt.

If using frozen chicken breast in your Tuscan chicken cook the chicken for 8 minutes NOT 6 minutes. Also, if you’re using diced chicken, cook for 4 minutes instead of 6.

Nutrition