Instant Pot Creamy Tuscan Chicken with dairy-free sun-dried tomato sauce and spinach is a rustic, enticing main dish! Serve it up with rice, noodles, or your favorite side dishes for a complete meal. If you don’t own an Instant Pot, no sweat! I have included a slow cooker option as well.
When you’re in the mood for restaurant-quality food with rich, palate-pleasing flavors, this Instant Pot Creamy Tuscan Chicken is for you!
Not only does it come together in less than 30 minutes, but it brings countryside vibes, like you’re visiting your favorite Italian restaurant.
The most amazing part is how much flavor is infused into this meal given how little time it takes to prepare.
I love how simply this recipe comes together. All we do is prepare the creamy sauce, then add the chicken to the pressure cooker. Pressure cook, then WHAMO we’re gifted with the most flavorful dinner!
If you enjoy straightforward recipes like this, you’ll also love my Creamy Mushroom Chicken, Creamy Pesto Chicken and my 30-Minute Creamy Lemon Garlic Chicken.
But for now, let’s go over the ingredients needed to make this Tuscan chicken recipe!
Ingredients for Creamy Tuscan Chicken:
Boneless Skinless Chicken Breasts: The star of the show! Pick up 1.5 to 2 pounds of boneless skinless chicken breasts or thighs to make this recipe.
Onion & Garlic: Huge flavor makers! The onion gets sautéed until it is just about caramelized to make an incredibly flavorful sauce.
Avocado Oil: Used for sautéing the onion and garlic, we use avocado oil because it has a high smoke point and neutral flavor.
Coconut Milk: Full-fat canned coconut milk makes for an incredible dairy-free sauce! If you’re a long-time follower, you know all my creamy recipes use coconut milk instead of regular milk, as I eat dairy-free the majority of the time, as do many of my followers.
Chicken Broth: To add more volume to the sauce, I use chicken broth. If you have vegetable broth or beef broth on hand, either will work!
Gluten-Free Flour: Used to thicken the sauce. You can also use tapioca flour or regular all-purpose flour if you aren’t gluten-free. I use Bob’s Red Mill’s Gluten-Free 1-to-1 Baking Flour.
Sun-Dried Tomatoes: Bright, cheerful sun-dried tomatoes bring a deep flavor to the sauce that is completely unparalleled!
Dried Parsley & Sea Salt: Used for flavor, dried parsley adds an herby essence and sea salt brings out all of the flavors.
Spinach: Because: vegetables. I add baby spinach to add a vitamin and color boost, but you can easily skip it if you aren’t into it.
The coconut milk takes the place of cream to make a lusciously rich sauce. If you are worried you’ll taste the coconut, I promise you won’t. There is so much flavor from the onion, garlic, and sun-dried tomatoes, that the flavor of the coconut is completely undetectable.
If you do dairy, feel free to replace the coconut milk with half & half or heavy cream. Just be sure to heat it slowly so that it doesn’t come to a full boil and separate.
How to Make Instant Pot Creamy Tuscan Chicken:
Sprinkle both sides of the chicken breasts with sea salt and set aside.
Press the Sauté button on your pressure cooker and add the avocado oil and onions. Sauté the onions, stirring occasionally, until they begin to brown, about 8 minutes. Stir in the garlic and sauté another 2 to 3 minutes.
Add the coconut milk, chicken broth, gluten-free flour, dried parsley, sea salt, and sun-dried tomatoes and whisk well until the clumps of flour are out. Bring the sauce to a full boil and cook for a few minutes to allow the sauce to thicken.
Add the chicken to the pressure cooker and give everything a stir so that the chicken breasts are coated with sauce.
Pressure cook on high for 8 minutes, then naturally release for 10 (If you’re new to pressure cooking: Press “Manual” or “Pressure Cook” button and adjust the time for 8 minutes.
Make sure the pressure release valve is closed (sealed).
The pressure cooker will take a few minutes to heat up, then it will run its 8-minute pressure cook course.
After the 8 minutes is up, allow the pressure cooker to sit for another 10 minutes to begin the natural pressure release process).
Open the pressure release valve to release the remaining pressure. Stir in the spinach and put the lid back on for 3 to 5 minutes to allow the spinach to cook.
Serve the creamy Tuscan chicken with your choice of side dishes, and enjoy!
I enjoy this dish with my Easy Sautéed Vegetables Recipe and steamed brown rice.
It would also be lovely with my Mediterranean Scalloped Potatoes, Lemon Garlic Rosemary Rice, or Apple Cider Glazed Roasted Carrots.
Slow Cooker Option:
If you prefer using a slow cooker, no worries – I’ve got you. Here’s what you do:
Sprinkle both sides of the chicken breasts with sea salt and set aside.
Add the avocado oil and onions to a large skillet and heat over medium-high heat. Sauté the onions, stirring occasionally, until they begin to brown, about 8 minutes. Stir in the garlic and sauté another 2 to 3 minutes.
Add the coconut milk, chicken broth, gluten-free flour, dried parsley, sea salt, and sun-dried tomatoes and whisk well until the clumps of flour are out. Bring the sauce to a full boil and cook for a few minutes to allow the sauce to thicken.
Transfer the sauce to your slow cooker along with the chicken breasts. Give everything a stir so that the chicken breasts are coated with sauce.
Secure the lid on your slow cooker and cook on High for 4 to 6 hours or Low for 6 to 8.
Stir in the spinach and put the lid back on for 3 to 5 minutes to allow the spinach to cook.
Serve and enjoy!
Enjoy this magical trip to the Italian countryside! 😉
If you make this recipe, feel free to share a photo on Instagram and tag @The.Roasted.Root.
Ingredients
Slow Cooker Tuscan Chicken:
- 4 boneless skinless chicken breasts
- 2 Tbsp avocado oil
- 1 large yellow onion, diced
- 5 cloves garlic, minced
- 1 15-ounce can full-fat coconut milk
- ½ cup chicken broth
- 2 Tbsp gluten-free all-purpose flour
- 1 Tbsp dried parsley***
- ½ tsp sea salt, to taste
- ⅔ cup sun-dried tomatoes, drained
- 2 handfuls baby spinach, optional
Instructions
- Sprinkle both sides of the chicken breasts with sea salt and set aside.
- Press the Sauté button on your pressure cooker and add the avocado oil and onions. Sauté the onions, stirring occasionally, until they begin to brown, about 8 minutes. Stir in the garlic and sauté another 2 to 3 minutes.
- Add the coconut milk, chicken broth, gluten-free flour, dried parsley, sea salt, and sun-dried tomatoes and whisk well until the clumps of flour are out. Bring the sauce to a full boil and cook for a few minutes to allow the sauce to thicken.
- Add the chicken to the pressure cooker and give everything a stir so that the chicken breasts are coated with sauce.
- Pressure cook on high for 8 minutes, then naturally release for 10 (If you’re new to pressure cooking: Press “Manual” or “Pressure Cook” button and adjust the time for 8 minutes. Make sure the pressure release valve is closed (sealed). The pressure cooker will take a few minutes to heat up, then it will run its 8-minute pressure cook course. After the 8 minutes is up, allow the pressure cooker to sit for another 10 minutes to begin the natural pressure release process).
- Open the pressure release valve to release the remaining pressure. Stir in the spinach and put the lid back on for 3 to 5 minutes to allow the spinach to cook.
- Serve the creamy Tuscan chicken with your choice of side dishes, and enjoy!
Nutrition
Olga
Monday 22nd of April 2024
This recipe had so much potential but my instant pot threw a “burn food” error halfway through the cook and ruined my dinner. I should’ve known better than to add a thickener during the pressure cook portion. It’s a huge no no to add thickeners that will stick to the bottom and not allow the liquid to steam and roll. Thickeners should always be added after the cook.
Melissa
Sunday 16th of October 2022
My IP never came to pressure and the burn notice came up. I don’t think I deglazed but didn’t realize I should. Two of my chicken breasts were fully cooked so I transferred everything to my Dutch oven and added broth until my chicken was all cooked! It worked out!
Julia
Monday 17th of October 2022
I'm glad you were able to figure it out, Melissa! I used to use Instant Pot's pressure cooker and used to get burn notices often, but switched to Crock Pot's pressure cooker and haven't had any burn notices ever since. I know you need at least 2 cups of liquid for Instant Pot but for some reason that doesn't always do the trick. Nevertheless, I'm glad it all worked out!
Trish
Wednesday 8th of December 2021
How do y’all not get the burn warning after sautéing? Happens every time for me 🥴. Totally tasted the coconut milk, still tasty though. I think I’ll add more spices next time.
Olga
Monday 22nd of April 2024
@Annie, I just learned this the hard way. Always thicken after the cook, not before. The flour sticks and there’s not enough liquid to boil and build pressure.
Annie
Thursday 16th of December 2021
@Julia, we got the burn warning repeatedly as well. We add more broth. And got the message again. Does the size of the chicken breast’s in relation to amount of liquid matter? Should you thicken the sauce at the end instead of adding flour at the beginning?
Julia
Friday 10th of December 2021
Hi Trish,
I haven't gotten the burn warning. You could try to add more coconut milk and more broth and see if that helps.
Jeanette
Friday 3rd of December 2021
Hello, I would like to prepare this dish but I can’t have coconut milk. Could I substitute non-daily creamer for the coconut milk, for instance non-dairy Almond milk creamer? Thank you so much. I love opening my mail when there is a delicious recipe from you. Take special care and be well.
Jeanette
Julia
Saturday 4th of December 2021
Hi Jeaneatte! I wouldn't recommend substituting the coconut milk with anything other than half & half or heavy cream. Many non-dairy milks either separate when heated to a boil, they don't contain enough fat to make the dish taste rich and creamy, and the flavor will be off. I wish I had a better answer for you!! xo
Sherry H.
Wednesday 1st of December 2021
This looks so delicious, but I do not yet own an Instant Pot, so can you recommend an alternative cooking method - stovetop perhaps? Thanks!
Julia
Wednesday 1st of December 2021
Hi Sherry!
I added instructions for using a slow cooker to the post. If you'd like to make the recipe on the stove top, follow all the same instructions but cover the skillet and cook the chicken for 20 to 30 minutes, or until it's cooked through :) Hope you enjoy! xo