42 Comments

  1. Catherine
    January 29, 2018 @ 1:18 pm

    I’ve been saying it for a while now, but I need to get an instant pot! This looks marvelous! I wish I could reach in and grab one of those thighs right now!

    Reply

  2. Jessica Fishman Levinson
    January 29, 2018 @ 1:26 pm

    Love how quick and easy this IP dinner is! I’m kosher so I don’t mix meat and dairy, but my husband would totally devour this!

    Reply

  3. Emily
    January 29, 2018 @ 1:37 pm

    This looks so amazing! I just pinned it to my instant pot board to make soon, I love using my instant pot for dinners lately!

    Reply

    • staysnatched
      January 29, 2018 @ 1:38 pm

      Thanks for pinning!

      Reply

  4. Leslie
    January 29, 2018 @ 1:57 pm

    You said the two magic words: low-carb and Instant Pot. They are the dynamic duo of my meal plans!

    Reply

  5. Danielle
    January 29, 2018 @ 2:33 pm

    This looks so rich and lush, and I love that it’s low carb!

    Reply

  6. Traci
    January 29, 2018 @ 2:42 pm

    This entree looks so scrumptious! I love chicken, sundried tomatoes, and ANYTHING in cream sauce. You nailed this one…and love it that it’s Instant Pot-made 🙂

    Reply

  7. Mairi
    January 29, 2018 @ 3:18 pm

    Wow this looks dreamy good!!

    Reply

  8. Ben Myhre
    January 29, 2018 @ 3:45 pm

    First, I love chicken thighs. They are my favorite part of the chicken. Second, this dish looks so colorful and tasty!

    Reply

    • staysnatched
      January 29, 2018 @ 3:48 pm

      Why thank you! It’s definitely a new favorite.

      Reply

  9. K.C.
    January 29, 2018 @ 4:47 pm

    No lie…my mouth is watering! This looks so rich and delicious. This recipe is going in my recipe box.

    Reply

  10. TamiH
    February 3, 2018 @ 7:27 am

    This looks delish! Totally making it! Should I use boneless or bone-in thighs? Thanks a bunch.

    Reply

    • staysnatched
      February 4, 2018 @ 10:46 am

      I used bone in, but you can use either.

      Reply

  11. Jennifer
    February 4, 2018 @ 5:30 pm

    Could this be doubled and still made in the instant pot?

    Reply

    • staysnatched
      February 4, 2018 @ 5:31 pm

      Yes it should still work fine. Check in on your chicken to be sure it cooks fully.

      Reply

  12. Michaela Rankin
    February 22, 2018 @ 10:29 pm

    OMG. Came home late from work, found this recipe, didn’t have spinach, so I replaced it with mushrooms and leeks, and it was an absolute dream. SO good. Will definitely make it again soon. Excellent.

    Reply

    • staysnatched
      February 23, 2018 @ 9:56 am

      I am so glad to hear this! I hope you try more of my recipes.

      Reply

  13. Carol
    March 15, 2018 @ 6:14 pm

    Hello, I am making this tonight! The sun dries tomatoes, are they the ones in oil? This recipe looks so good!

    Reply

    • staysnatched
      March 15, 2018 @ 6:15 pm

      Hi there! You can use the ones in oil or the packaged ones. I prefer the oil. I hope you enjoy it!

      Reply

  14. Amanda
    April 6, 2018 @ 9:01 pm

    Made this today, doubled the recipe. So amazing!!!! I think this has been my favorite instant pot recipe I’ve ever made & LOW CARB to boot?! If I didn’t make this myself & know all the ingredients I would think the low carb part was a lie!

    Reply

    • staysnatched
      April 6, 2018 @ 9:04 pm

      I’m so happy that you loved it. The cream sauce is my favorite! I agree with you. If I didn’t make it myself, I would think it was too good to be true! I hope you try more of my recipes.

      Reply

  15. Natasha
    April 20, 2018 @ 10:58 am

    I doubled the recipe and just from taking the chicken out, there was way to much liquid in it (between the broth, almond milk, juice from the thighs AND the spinach it was very runny) and I’m not a fan of using corn starch to thicken things when you’ve already got cheese AND cream cheese AND whipping cream. My daughters loved the flavor but that consistency was driving me bonkers so I removed the skin and bones, shredded the chicken and added some orzo and they will be having it as Creamy Tuscan Chicken soup. I think if I were to do the recipe again, I would cut the Almond Milk and Broth down to at MOST 1 cup TOTAL of liquid per serving (as this seems to be the most I’ve used for any other creamy recipes) so as to have a thicker sauce without needing corn starch. Just my take but flavor was definitely on point.

    Reply

    • staysnatched
      April 23, 2018 @ 9:52 pm

      Hi there! Thanks for trying this recipe! Your results could be because you doubled the recipe, also likely due to the absence of any thickening agent like cornstarch or flour. In general, I like to have additional cream sauce in chicken meals. I prepare my meals to be freezer friendly and for advanced meal prep. Additional sauce allows the chicken to reheat well, without drying out. I love your idea of turning the ingredients into soup!

      Reply

  16. Cameo
    April 22, 2018 @ 6:00 pm

    My brother fixed this and it was amazing. Going to fix it myself this week!

    Reply

  17. Jo
    April 23, 2018 @ 7:50 pm

    This was terrific! I didn’t have any sun-dried tomatoes (and don’t really like them anyway) but I sautéed some mushrooms and included those. Thanks for the easy, delicious recipe!

    Reply

  18. arlene
    April 26, 2018 @ 9:49 am

    what would be the other changes if all you have is frozen spinach?

    Reply

    • staysnatched
      April 26, 2018 @ 9:51 am

      You should thaw the spinach and drain the excess water before using.

      Reply

  19. Diane C. Duvo-Rook
    April 30, 2018 @ 7:52 pm

    Making this right now, so excited!! It smells amazing already and I’m only halfway through fixing it! No changes will be made, I’m making it exactly as you wrote it.

    Reply

  20. Femme Nikita
    May 2, 2018 @ 9:29 pm

    Help! I wanted to love this recipe, but when the chicken came out of the 14 pressure cycle, the liquid was curdled. What did I do wrong?

    Reply

    • staysnatched
      May 2, 2018 @ 9:35 pm

      Hi there! The liquid will curdle some during the pressure cooking. You will thicken it up and create sauce during the saute steps.

      Reply

  21. Jessica
    May 10, 2018 @ 9:14 pm

    I made this for meal prep and it was fantastic! I used breast instead of thighs, and ate it with broccoli and spaghetti noodles. Delicious!!

    Reply

    • staysnatched
      May 10, 2018 @ 10:15 pm

      Yum! That sounds like an incredible meal!

      Reply

  22. Laurie
    May 14, 2018 @ 6:04 am

    Great recipe! The flavor was delicious. I do have a question though……when you do your quick release, don’t you find your machine splurting out all that’s milk? How do you stop that? Also mine was not creamy but super runny even with the corn starch. Any suggestions? Family loved the flavors!

    Reply

    • staysnatched
      May 14, 2018 @ 1:01 pm

      I have seen small splatters of milk when using the Instant Pot. You can wait 3-4 minutes before doing a quick release. Try adding half of the milk. And then adjust and use more milk if needed later.

      Reply

  23. Fiorella
    May 14, 2018 @ 12:58 pm

    I’m doing KETO right now so I can’t use cornstarch, milk, or the Bouillon Chicken Seasoning. What would you recommend I use instead?

    Thanks

    Reply

    • staysnatched
      May 14, 2018 @ 1:03 pm

      Any keto flour substitute should work. I haven’t tested it with anything other than cornstarch. Any chicken seasoning will add flavor to the chicken. I like McCormick’s Montreal Chicken Seasoning. Unsweetened almond milk for the milk substitute.

      Reply

  24. Cathy
    May 14, 2018 @ 1:31 pm

    I cant wait to try this recipe! But I just wanted to confirm, is that really 226,000 calories for this entire recipe? That seems crazy high!

    Reply

    • staysnatched
      May 14, 2018 @ 1:42 pm

      Hi there. It’s just 226 calories.

      Reply

Leave a Reply