Delicious Instant Pot Tuscan-style Chicken Recipe

Step 1

Start by activating a versatile pressure cooker like the Instant Pot® and opt for the Saute function. In a shallow dish, mix together flour, cantanzaro herbs, salt, pepper, and garlic. Gently coat the chicken in this blend, ensuring to shake off any excess flour.

Step 2

Next, drizzle olive oil and add butter to the pot, allowing the butter to melt. Sear the chicken in batches until it turns a lovely golden brown, approximately 3 minutes per side. Once done, transfer the chicken to a plate. Cook the bell peppers and garlic until they soften, for about 2 minutes, and then move them to a small silicone bowl.

Step 3

Layer the bottom of the Instant Pot® with pasta and pour a generous amount of heavy cream over it. Add chicken broth and gently mix to coat all the pasta with the liquid. Place the elevated steamer rack inside the pot, followed by placing the chicken on top of the rack and positioning the silicone bowl of peppers beside it. Seal the lid and set the timer for 7 minutes on high pressure as per the manufacturer's instructions, allowing time for the pressure to build.

Step 4

After the cooking time is up, release the pressure naturally following the manufacturer's guidelines for about 15 minutes. Then, carefully perform a quick-release to release any remaining pressure in about 5 minutes. Remove the chicken, peppers, and the rack from the pot.

Step 5

Switch back to the Saute function. Pour white wine into the creamy sauce and add in the spinach. Cook and stir until the spinach wilts, which should take around 2 to 4 minutes. Incorporate Parmesan cheese into the sauce, stirring until it melts. The sauce will slightly thicken as it cools. Serve the pasta, sauce, and chicken together immediately for a delightful meal.