Learn how to cook Creamy Italian-inspired Instant Pot Tuscan Chicken Pasta (Pressure Cooker Tuscan Chicken Pasta)! Deliciously al dente Instant Pot Pasta bursting with tasty complex flavors & satisfying aroma. Super quick & easy Kid-Friendly Instant Pot One Pot Meal.
We’re super thrilled to see how our Tuscan Chicken Recipe has became one of fas’ favorite Instant Pot Chicken Recipes (with 100k+ social shares so far!!) 😀 Thank you~
So why not transform this popular easy chicken recipe into an even easier Instant Pot One Pot Meal – Easy Instant Pot Chicken Pasta Recipe!
Weeknight One Pot Wonder . Creamy Rich . Satisfyingly Tasty
It’s incredible how only a few simple ingredients can create such a well-blended & rich layers of satisfying textures and flavors – caramelized umami mushrooms & slight sweet-tart roasted sun-dried tomatoes swimming through the al dente pasta, balanced with tender savory chicken. yummy~
Your family will fall in love with this Flavor-Packed Tuscan Garlic Chicken Pasta in Instant Pot!
Step-by-Step Instant Pot Tuscan Chicken Pasta Guide
Prepare ingredients for cooking Tuscan Chicken Pasta in Instant Pot Pressure Cooker:
Tools for Instant Pot Tuscan Chicken Pasta
- Instant Pot Electric Pressure Cooker
- Wooden Spoon
- Pyrex Measuring Cups
- Mixing Bowl
- Stainless Steel Grater
*Note: The flavor-boosting browning steps are optional. For an easy meal, you can make this into a “dump and push start” Instant Pot One Pot Meal. 🙂
Optional: Brown Chicken Thighs in Instant Pot
Heat up Instant Pot using “Sauté More” function.
*Tip: For older versions – press “Saute” button, then “Adjust” button. For newer versions – press “Saute” button twice.
Wait until it says “HOT” (takes roughly 8 minutes).
*Note: This prevents the chicken thighs from sticking to the pot.
Add 2 tbsp (28g) unsalted butter in Instant Pot. Swirl the inner pot to ensure the butter evenly covers the whole bottom of the inner pot.
Season one side of the chicken generously with salt & black pepper.
Add the chicken thighs in Instant Pot (skin side down), then brown each side for 3 ½ minutes.
While one side is browning, season the other side of the chicken with more salt & black pepper.
Optional: Saute Mushrooms & Garlic
Set aside the browned chicken thighs.
Add in sliced mushrooms, then saute for two minutes.
Add in minced garlic and 1 tbsp (3.6g) Italian seasonings, then saute for another minute.
Deglaze Instant Pot
Pour ½ cup (125ml) unsalted stock in Instant Pot, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon (as shown in below photo).
Give it a quick mix.
Pressure Cook Chicken Pasta
Add 2 tbsp (30ml) regular soy sauce and 2 ½ cup (625ml) unsalted chicken stock in Instant Pot.
Give it a quick mix, then add in 1 lb (454g) penne pasta.
*Pro Tip: Make sure the penne pasta is fully soaked into the cooking liquid.
Layer browned chicken thighs on top of the pasta in Instant Pot.
With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position.
Pressure Cooking Methods:
- Chicken Thighs: High Pressure 5 minutes + Natural Release 5 minutes
- Chicken Breasts: High Pressure 4 minutes + Natural Release 5 minutes
After 5 minutes, release the remaining pressure by turning Venting Knob to Venting Position.
When Floating Valve drops, open the lid carefully.
Shred Chicken Thighs
Set aside the chicken thighs in a large mixing bowl. Shred chicken thighs with 2 forks.
Make Tuscan Chicken Sauce
Bring the liquid mixture back to a boil using the “Saute” button.
Mix in 2 cups (80g) spinach, 70 – 90g sun-dried tomatoes, ½ cup (125ml) heavy cream and ¼ – ½ cup (16 – 32g) freshly grated Parmesan cheese.
Mix and stir well for 2 minutes to allow the spinach to cook. The pasta starch will begin to thicken the Tuscan Chicken sauce as you stir the content.
Add Shredded Chicken Thighs & Season
Add shredded chicken in Instant Pot.
Give the pasta a taste, then season with more salt & cheese if necessary (for reference, we added 2 pinches of salt in the end).
Serve Instant Pot Tuscan Chicken Pasta
Garnish Instant Pot Tuscan Chicken Pasta with freshly grated Parmesan cheese, then serve immediately 🙂
Enjoy your Flavorful Creamy Tuscan Chicken Pasta in Instant Pot!~ 🙂
Enjoy this Creamy Tuscan Chicken Pasta in Instant Pot!
Instant Pot Tuscan Chicken Pasta
Ingredients
- 1 pound (454g) penne pasta
- 4 - 6 (955g) chicken breasts or chicken thighs
- 2 tablespoons (28g) unsalted butter or olive oil
- 1 tablespoon (3.6g) Italian seasonings
- 8 (83g) cremini mushrooms , sliced
- 2 tablespoons (30ml) regular soy sauce
- 3 cups (750ml) unsalted chicken stock
- 6 (23g) garlic cloves , minced
- 70 - 90 grams sun-dried tomatoes , halved
- 2 cups (80g) spinach , shredded in halves
- ½ cup (125ml) heavy cream
- ¼ - ½ cup (16 - 32g) freshly grated Parmesan cheese
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Instructions
- Optional - Brown Chicken Thighs in Instant Pot: Heat up Instant Pot using "Sauté More" function. Wait until it says "HOT" (~8 mins). Add 2 tbsp (28g) unsalted butter in Instant Pot. Ensure butter evenly covers the whole bottom of the inner pot. Season one side of the chicken generously with salt & black pepper. Add chicken in Instant Pot (skin side down), then brown each side of the chicken for 3 ½ minutes. While one side is browning, season the other side with more salt & black pepper.
- Optional - Saute Mushrooms & Garlic: Set aside the browned chicken thighs. Add in sliced mushrooms, then saute for two minutes. Add in minced garlic and 1 tbsp (3.6g) Italian seasonings, then saute for another minute.
- Deglaze Instant Pot: Pour ½ cup (125ml) unsalted stock in Instant Pot, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon. Give it a quick mix.
- Pressure Cook Chicken Pasta: Add 2 tbsp (30ml) regular soy sauce and 2 ½ cup (625ml) unsalted chicken stock in Instant Pot. Give it a quick mix. Add in 1 lb (454g) penne pasta. *Pro Tip: Make sure the pasta is fully soaked into the cooking liquid. Layer browned chicken on top of the pasta. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cooking Methods:-Chicken Thighs: High Pressure 5 minutes + Natural Release 5 minutes-Chicken Breasts: High Pressure 4 minutes + Natural Release 5 minutesAfter 5 minutes, release remaining pressure, open the lid.
- Shred Chicken Thighs: Set aside the chicken thighs in a large mixing bowl. Remove & discard the chicken skin. Shred chicken with 2 forks.
- Make Tuscan Chicken Sauce: Bring the liquid mixture in Instant Pot back to a boil using the "Saute" button. Mix in 2 cups (80g) spinach, 70 - 90g sun-dried tomatoes, ½ cup (125ml) heavy cream and ¼ - ½ cup (16 - 32g) freshly grated Parmesan cheese. Mix and stir well for 2 minutes to cook the spinach.
- Add Shredded Chicken & Season: Add shredded chicken in Instant Pot. Give the pasta a taste, then season with more salt & cheese if necessary (for reference, we added 2 pinches of salt here).
- Serve Tuscan Chicken Pasta: Garnish Tuscan Chicken Pasta with Parmesan cheese, then serve immediately. Enjoy!~ 🙂
Notes
Nutrition
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