Simple Tuscan Chicken in the Instant Pot®

Ingredients

• ½ cup all-purpose flour
• 2 teaspoons cantanzaro herbs (such as Savory Spice Shop®) or Italian seasoning
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon granulated garlic
• 4 (4 ounce) boneless, skinless chicken breasts
• 3 tablespoons olive oil
• 2 tablespoons butter
• 1 red bell pepper, cut into matchsticks
• 1 clove garlic, minced
• ½ (16 ounce) package penne pasta
• 2 cups heavy cream
• ¼ cup chicken broth
• ½ cup white wine
• ½ pound fresh spinach, stemmed
• 1 cup grated Parmesan cheese

Step 1

Turn on your Instant Pot and setting it to the sauté mode. In a shallow bowl, mix together the flour, herbs, salt, pepper, and garlic. Coat the chicken pieces in this mixture, shaking off any extra flour. Add the olive oil and butter to the pot and let the butter melt. Brown the chicken in batches, about 3 minutes on each side, then set it aside on a plate.

Step 2

Toss the bell pepper and garlic into the pot and cook until they’re soft, which should take around 2 minutes. Transfer them to a small heatproof bowl. Pour the pasta into the bottom of the pot, then add the heavy cream and chicken broth. Give it a gentle stir so the pasta is coated but try not to disturb it too much.

Step 3

Place the steamer rack inside the pot and put the chicken on top. Nestle the bowl of peppers next to the chicken. Close the lid, lock it, and set the pot to high pressure for 7 minutes. It’ll take about 10 to 15 minutes for the pressure to build up.

Step 4

Once the cooking time is up, let the pressure release naturally for about 15 minutes, then carefully do a quick release to get rid of any remaining pressure. Take out the chicken, peppers, and rack.

Step 5

Switch the pot back to sauté mode and pour in the white wine. Add the spinach and cook, stirring until the spinach wilts, which should only take a few minutes. Stir in the Parmesan cheese until it melts into the sauce. The sauce will thicken a bit as it cools. Serve everything together right away and enjoy!