Instant Pot® Tuscan Chicken Made Easy

Ingredients 0/16

Step 1

Turn your Instant Pot to the sauté setting. In a shallow bowl, mix together the flour, Cantanzaro herbs, salt, pepper, and garlic. Coat the chicken pieces in this mixture, shaking off any extra flour. Add some olive oil and a bit of butter to the pot, letting the butter melt before adding the chicken. Brown the chicken on both sides, about 3 minutes per side, working in batches if needed. Once browned, set the chicken aside on a plate.

Step 2

Toss the bell pepper and garlic into the pot and cook until they soften, about 2 minutes. Transfer them to a small heatproof bowl. Pour the pasta into the bottom of the Instant Pot, then pour the heavy cream over it. Add the chicken broth and give everything a gentle stir so the pasta gets coated in the liquid.

Step 3

Place the steamer rack inside the pot and set the chicken on top. Nestle the bowl with the peppers beside the chicken. Close the lid, lock it, and set the pot to cook on high pressure for 7 minutes. It will take about 10 to 15 minutes for the pressure to build up. When the cooking time is done, let the pressure release naturally for around 15 minutes, then carefully finish with a quick release.

Step 4

Remove the chicken, peppers, and rack from the pot. Switch back to sauté mode and pour in the white wine, stirring it into the creamy sauce with the pasta. Add the spinach and cook until it wilts, about 2 to 4 minutes. Stir in the Parmesan cheese until it melts smoothly. The sauce will thicken a bit as it cools. Serve everything up right away for a comforting, tasty meal.