Instant Pot Low-Carb Creamy Garlic Tuscan Chicken Thighs
Ok Instant Pot Tuscan Chicken thighs, let’s go! I have been in the kitchen again experimenting with my Instant Pot. I often prepare recipes using chicken breasts with my Instant Pot. I decided to switch it up some and use chicken thighs. Chicken thighs can be a little more juicy, which is a major win!
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Calories: 226 Fat: 14G Net Carbs: 6G Protein: 17G
This recipe is loaded with flavor. I love to add reduced-fat cream cheese to dishes that have a cream sauce. The cream cheese yields amazing results. The Better Than Bouillon Chicken flavor used in the recipe goes a really long way, as well. Purchase it here from Amazon.
This dish is great for a quick weeknight dinner or for advanced meal prep. My favorite side dish pairings for this recipe are brown rice or quinoa for carbohydrates. Any steamed veggies will work well. Broccoli and green beans are my favorite If you are really strapped for time, I am in love with the steamable options at Costco.
Like I mentioned above, chicken thighs are JUICY! This cream sauce is so decadent and filled with flavor because it is prepared using the natural juices produced by the chicken….in addition to a few other amazing ingredients.
I am in love with my Instant Pot. I feel like I rarely use my oven anymore! I even use my instant pot for sweet breads and dessert! Be sure to check out the recipes below.
Instant Pot Apple Pie Steel Cut Oats
Instant Pot Olive Garden Zuppa Toscana Soup
Instant Pot Spinach and Sausage Egg Bites
Instant Pot Chicken, Seafood, and Sausage Gumbo
Instant Pot Baked Creamed Cheesy Corn with Ham
Instant Pot Green Bean Casserole
Instant Pot Chicken Noodle Soup with Spinach
Instant Pot Caramel Apple Cider
Instant Pot Meatball Sliders
Instant Pot Pumpkin Spice Sweet Potato Soup
Instant Pot Homemade Cranberry Sauce
Instant Pot Starbucks Gingerbread Latte
Instant Pot Skinny Pumpkin Spice Latte
Instant Pot Low-Carb Pumpkin Spice Bread
Instant Pot Lasagna
Instant Pot Shrimp Risotto with Vegetables and Parmesan
Instant Pot BBQ Pulled Chicken Sandwiches
How to Make Hard Boiled Eggs Using the Instant Pot
Instant Pot Chicken and Spanish Rice (Arroz Con Pollo)
Instant Pot Cheesecake
Instant Pot Chicken Alfredo Spaghetti Squash
Instant Pot Mongolian Beef
Instant Pot Steak Tacos
Instant Pot Chicken Taco Bowl with Quinoa
Instant Pot Buffalo Chicken Pasta
I prefer to pack up my prepped meals in glass food storage containers. I use this food storage set from Amazon. These also work great for freezing meals.
I am starting to swear by Better Than Bouillon! I have been using it in all of my soup recipes. Purchase it here from Amazon.
Have you tried to make hard boiled eggs using your Instant Pot? This steamer from Amazon comes in HANDY!
What about cheesecakes and bread? This pan is my favorite!
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Instant Pot Low-Carb Creamy Garlic Tuscan Chicken Thighs
Instant Pot Low-Carb Creamy Garlic Tuscan Chicken Thighs is a quick and easy healthy pressure cooker recipe with sundried tomatoes, spinach, and a cream cheese and parmesan cream sauce.
Ingredients
- 4 chicken thighs fat, trimmed
- 4 oz reduced-fat cream cheese
- 2 1/2 cups fresh spinach
- 1/4 cup sundried tomatoes
- 1 tbsp Better Than Bouillon Chicken Seasoning
- 1/4 cup parmesan reggiano cheese grated
- 3 garlic cloves chopped
- 1 tsp olive oil
- 1 cup low-sodium chicken broth
- 1 cup milk I used unsweetened almond milk
- 2 tbsp heavy whipping cream
- 2 tsp Italian Seasoning
- 1 tsp cornstarch If your sauce isn't thick enough add an additional tsp of cornstarch with an additional tsp of water
- 1 tsp water
- salt and pepper to taste
- parsley optional for garnish
Instructions
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Rinse the chicken and pat dry.
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Pour the olive oil into the Instant Pot.
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Season the chicken with 1 tsp of the Italian Seasoning, salt and pepper.
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Place the Instant Pot on the Saute function. Brown both sides of the chicken for 2-3 minutes on each side.
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Add the chicken broth, milk, Better Than Bouillon and remaining Italian Seasoning to the pot.
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Close the Instant Pot and Seal. Cook on Manual/High-Pressure Cooking for 14 minutes.
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When the pot indicates it has finished, quick release the steam.
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Open the pot and remove the chicken.
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Add the sundried tomatoes, cream cheese, whipping cream, parmesan reggiano, garlic, and spinach to the pot. Place the Instant Pot on the saute function.
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Cook for 3-4 minutes until the cheese has melted and the spinach has wilted.
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Combine the cornstarch and water in a small bowl. Stir. Add it to the pot. This will thicken up the cream sauce. If your sauce isn't thick enough add an additional tsp of cornstarch with an additional tsp of water. Allow the sauce to continue to cook until it has reached your desired thickness. Stir repeatedly to ensure the sauce does not burn.
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Either add the chicken back to the pot with the cream sauce or place the chicken in a serving dish and drizzle the sauce throughout.
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Top with parsley.
Recipe Video
Recipe Notes
Cook time noted above includes estimated time for the Instant Pot to come to pressure.
Please note, as I mentioned in my blog post, the majority of my meals are cooked for advanced meal prep. I purposely prepare my meals with extra sauce, in this case, cream sauce for freeze and reheat purpose. If you do not wish to have extra sauce in your recipe, you may need to reduce the amount of recommended milk in half.
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!
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!
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!
staysnatched
January 29, 2018 @ 1:38 pm
Thanks for pinning!
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!
Danielle
January 29, 2018 @ 2:33 pm
This looks so rich and lush, and I love that it’s low carb!
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 🙂
Mairi
January 29, 2018 @ 3:18 pm
Wow this looks dreamy good!!
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!
staysnatched
January 29, 2018 @ 3:48 pm
Why thank you! It’s definitely a new favorite.
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.
TamiH
February 3, 2018 @ 7:27 am
This looks delish! Totally making it! Should I use boneless or bone-in thighs? Thanks a bunch.
staysnatched
February 4, 2018 @ 10:46 am
I used bone in, but you can use either.
Jennifer
February 4, 2018 @ 5:30 pm
Could this be doubled and still made in the instant pot?
staysnatched
February 4, 2018 @ 5:31 pm
Yes it should still work fine. Check in on your chicken to be sure it cooks fully.
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.
staysnatched
February 23, 2018 @ 9:56 am
I am so glad to hear this! I hope you try more of my recipes.
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!
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!
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!
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.
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.
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!
specialk2plus1
June 13, 2018 @ 4:33 pm
I doubled my recipe and then made rice in the rice cooker and mixed it with the gravy to make a creamy rice with the spinach in it and peas. was so yummy. I did add about 2 cups of chicken broth when I cooked the chicken. my kids loved it. I love it. tasted good as leftovers.
staysnatched
June 18, 2018 @ 5:22 pm
Awesome! I love this dish for leftovers!
Cameo
April 22, 2018 @ 6:00 pm
My brother fixed this and it was amazing. Going to fix it myself this week!
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!
staysnatched
April 23, 2018 @ 9:49 pm
Wonderful! I’m so glad you enjoyed it. Be sure to join our Facebook Group https://www.facebook.com/groups/210035576265692/ and try more recipes!
Meg
June 24, 2018 @ 4:13 pm
This was WAY salty and I followed the recipe 100%. I would cut out the Better than Bullion next time.
arlene
April 26, 2018 @ 9:49 am
what would be the other changes if all you have is frozen spinach?
staysnatched
April 26, 2018 @ 9:51 am
You should thaw the spinach and drain the excess water before using.
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.
staysnatched
April 30, 2018 @ 7:53 pm
Awesome! Thanks so much for trying the recipe. I hope you enjoy it!
Diane C Duvo Rook
May 1, 2018 @ 11:07 am
It was WONDERFUL!! Will keep this recipe in my favorites and make it regularly. I just joined your Facebook group too! I’m on the Keto diet and I’m constantly looking for things to make in my Air Fryer and Instant Pot.
staysnatched
May 1, 2018 @ 11:11 am
Wonderful! So glad to have you. I’m trying to brainstorm more keto friendly air fryer recipes, things that aren’t breaded. Currently, I have https://www.staysnatched.com/easy-air-fryer-bacon-cream-cheese-stuffed-jalapeno-poppers/ and https://www.staysnatched.com/fifteen-minute-air-fryer-three-cheese-stuffed-mushrooms/ but I need more main dishes!
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?
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.
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!!
staysnatched
May 10, 2018 @ 10:15 pm
Yum! That sounds like an incredible meal!
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!
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.
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
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.
Rachelle
June 6, 2018 @ 1:10 pm
I use xanthan gun as a replacement for cornstarch. I’m on keto, as well. Just be sure to add it in very small quantities, as it can thicken up quite quickly. 🙂
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!
staysnatched
May 14, 2018 @ 1:42 pm
Hi there. It’s just 226 calories.
RossC
June 8, 2018 @ 1:59 pm
New fan (of your site) and fairly new IP user..
This, Tuscan Chicken Thighs”, recipe sounds delicious. On the menu for next week.
Looking forward to other recipes from you and am going to check out your FB page… :O)
staysnatched
June 8, 2018 @ 2:51 pm
Welcome! Thank you so much. Please let me know if you have any requests for recipes. I love to use my Instant Pot.
PRISCILLA CIFELLI
June 10, 2018 @ 2:25 pm
This may be a silly question but can I use frozen chicken thighs?
staysnatched
June 11, 2018 @ 2:45 pm
Hi. I do not cook frozen meat, but you can using the Instant Pot. Check out the user manual or the Instant Pot website that has cook time from frozen.
Lauren
June 13, 2018 @ 7:52 pm
Made this tonight and it was delicious! I used fat free cream cheese and served it over egg noodles for some and riced cauliflower for some. I also used chicken breast instead of thighs. Very good. Thank you!
staysnatched
June 18, 2018 @ 5:21 pm
You’re welcome! Thanks for trying this recipe.
Marissa K
June 14, 2018 @ 7:10 pm
Just made this tonite and my husband and I LOVED it…I put it over mashed cauliflower and it was off the hook!
Will definitely make this again, but will most likely cut the liquid portion in 1/2 only because it was still too “soupy” for me, even after adding 3 tsp of the water/cornstarch mix. I also cut up the thighs into bite size pieces, even though the chicken was so tender, just made it easier to stuff into my mouth! lol
Thank you for sharing this wonderful recipe 🙂
Dawn Hinz
June 18, 2018 @ 7:32 pm
This was absolutely the best Instant Pot recipe I have ever made. It was a huge hit with the entire family. I used the Costco boneless chicken thighs. I actually was able to make 2 pouches of chicken thighs and keep the liquid the same. I had to sauté the chicken in 3 batches to get it all done. This recipe is company worthy! I didn’t have almond milk at the time so I used 2% milk. You can put it over pasta or sauté up some zucchini, onions and mushrooms for a healthy version. I’m having an Instant Pot party with the girl friends next month and I’m choosing for us all to do this one. So delicious!
staysnatched
June 18, 2018 @ 8:29 pm
This makes me so happy to hear you say this! I love your ideas for pairings. Enjoy your girls’ night!
Cella
June 20, 2018 @ 11:12 pm
Can you use coconut milk instead of almond milk?
staysnatched
June 23, 2018 @ 7:36 pm
I haven’t tried coconut milk with this recipe, but I would assume it would be fine.