Pressure Cooker Creamy Tuscan Chicken Recipe
2022-11-11- Cuisine: Italian
- Course: Main Dish
- Skill Level: Beginner
-
Add to favorites
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 20m
- Ready In: 30m
Average Member Rating
(3.3 / 5)
3 People rated this recipe
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Nutritional Info
This information is per serving.
-
Calories
451.2 -
Carbohydrates
35.1 g -
Cholesterol
137.5 mg -
Fat
4.6 g -
Fiber
6.9 g -
Protein
65.3 g -
Saturated Fat
1.2 g -
Serving Size
1 -
Sodium
2,323.1 mg -
Sugar
0.2 g -
Trans Fat
1.2 g -
Unsaturated Fat
1.2 g -
Potassium
1,356.4 mg
Pressure cooker creamy Tuscan chicken recipe. Chicken breasts with spices and cheese are cooked in an electric pressure cooker. Cook it in a slow cooker- Crock Pot Tuscan Garlic Chicken
Tuscan chicken is a great dish to have as an alternative to beef or pork. This Tuscan chicken recipe is rich in flavor, and the creamy sauce is perfect for over pasta.
Why this Creamy Tuscan Chicken is Healthy & Delicious
Pressure cookers are a great way to make healthy and delicious food. This recipe is easy to make and will have you coming back for seconds.
This pressure cooker creamy Tuscan chicken is full of flavor and is also very healthy. It takes only about 15 minutes in the pressure cooker, which makes it a great option for anyone who doesn’t have much time to cook.
It’s hard not to love this recipe because it’s so easy and tastes so good! The flavors of the creamy sauce work well with the chicken, which makes this dish a winner in my book!
Pressure Cooker Creamy Tuscan Chicken Recipe
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Ingredients
- For Chicken:
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon dried rosemary
- 1 tablespoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 oz (30 ml) olive oil
- 2 boneless and skinless chicken breasts
- 1/2 oz (15 ml) olive oil
- 1 small yellow onion, peeled and chopped
- 1 tablespoon minced garlic
- 1 tablespoon Italian seasoning
- 1 cup (250 ml) sun-dried tomatoes, drained and roughly chopped
- 2 cups (500 ml) low-sodium chicken broth
- 1 cup (250 ml) evaporated canned milk
- 8 oz (240 ml) cream cheese
- 1½ cups grated Parmesan cheese
- 4 cups fresh spinach leaves
Method
Step 1
Combine salt, black pepper, paprika, rosemary, oregano, garlic, and onion powders in a large mixing bowl. Mix well.
Step 2
Heat the olive oil in an electric pressure cooker turned to the sauté function. Add chicken to the seasoning mixture and toss well to coat both sides. Add seasoned meat to hot oil and cook, turning once, until golden brown, for 2-3 minutes per side.
Step 3
Remove cooked chicken from the pot, and transfer to a large bowl. Cover with aluminum foil and set aside.
Step 4
Add 1 tablespoon (15 ml) of oil to the pot. Add the diced onion and minced garlic to the hot oil. Cook for 1-2 minutes, stirring occasionally.
Step 5
Stir in Italian seasoning and chopped sun-dried tomatoes. Mix well to combine. Pour in chicken broth. Using a wooden spoon, scrape any browned bits from the bottom of the pressure cooker.
Step 6
Stir in evaporated milk. Mix well. Top with reserved chicken breasts.
Step 7
Cover the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 4 minutes.
Step 8
Open the pressure cooker, using the Quick Release method. Remove cooked chicken from the pot and transfer to a cutting board. Cover with aluminum foil.
Step 9
Switch the pressure cooker to the sauté mode. Add cubed cream cheese. Cook, stirring, for a further 1 minute.
Step 10
Stir in grated Parmesan cheese and continue cooking for 1 minute more. Stir in fresh spinach leaves. Turn off the pressure cooker.
Step 11
Cut cooked chicken breasts into cubes and add to the pot. Stir the creamy chicken mixture well. Serve hot, garnished with grated Parmesan cheese.
