Thanks for joining this class on making delicious Tuscan Chicken in an Instant Pot. This method not only saves time but also locks in flavors and nutrients, offering a healthy yet indulgent meal option.

Key Takeaways and Next Steps:

Familiarize with Instant Pot Settings:

Practice using the “Sauté” function for browning the chicken to enhance its flavor before pressure cooking. Transitioning to the “Manual” or “Pressure Cook” setting is key for achieving tender chicken in a short amount of time.

Incorporate Healthy Sides:

Pair the Tuscan Chicken with whole-grain pasta, quinoa, or a side of steamed vegetables to round out the meal with fiber and nutrients.

Continue to Experiment:

Use the skills and techniques learned today to explore other Instant Pot recipes. Experimenting with flavors and settings can help make every meal exciting and nutritious.

Recipe:

Servings: serves 4

Total Time: 25 min = Prep: 5 min / Cook: 20 min

Ingredients:

2 tablespoon oil avocado, classic olive (not EVOO), vegetable, ghee, etc.
1 pound chicken breast cutlets
sea salt and fresh ground pepper to season cutlets
2 cloves garlic minced
3-4 sprigs fresh thyme or ½ teaspoon dry
½ teaspoon crushed red pepper flakes
½ cup reduced sodium chicken broth I actually used chicken bone broth
½ cup heavy cream
⅓ cup chopped sun-dried tomatoes drained oil packed
Fresh basil leaves optional garnish
Parmesan cheese optional garnish

Instruction:

Set the Instant Pot to saute. Once it is hot, pour in the oil.
Season the chicken breasts with salt and pepper, then nestled them into the bottom of the pot.
Cook the chicken for 5-6 minutes. Then flip and cook an additional 3-4 minutes. Remove the chicken to a bowl. Tip: Don't try flipping the chicken until at least 5 minutes, it won't release easily until at least that point.
Drop the garlic into the pressure cooker and stir. Cook a minute or two, then add the thyme, and red pepper flakes. Stir in the broth, then the cream and sun dried tomatoes.
Bring to a boil, then turn off pot add the chicken back in and ladle sauce over top of chicken.Lock on the Instant Pot cover. Manually set to high for eight minutes. Lock the pressure valve. Quick release after the eight minutes.
Notes: Give boneless chicken thighs 10-12 minutes rather than 8, to ensure they are tender.

See attachment for printable recipe.