Original Blog Post Date: January 27, 2018
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Calories: 226 Fat: 14G Net Carbs: 6G Protein: 17G
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!
If you are looking for more Keto Instant Pot recipes, check out my Keto Instant Pot Broccoli Cheddar Soup, Keto Instant Pot Buffalo Chicken Lettuce Wraps, and Keto Chicken Zoodle Soup.
How Long Do I Pressure Cook Chicken Thighs in the Instant Pot?
How long does it take to cook chicken thighs in the Instant Pot? I pressure cook for 14 minutes. This produces tender, juicy chicken thighs.
Can I Put Frozen Chicken in the Instant Pot?
Yes. You can use frozen chicken. Follow the same instructions outlined. Your Instant Pot should take longer to come to pressure.
How Long Do You Cook Frozen Chicken in the Instant Pot?
For chicken thighs, you will set the Instant Pot for 14 minutes. It will take longer to come to pressure.
How Long Should Chicken Thighs Cook in the CrockPot?
I like to cook them for 4 hours on High or 8 hours on Low.
Do You Use Boneless or Bone-In Chicken Thighs in the Instant Pot?
I used bone-in thighs. Both will work for this recipe.
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!
You may also enjoy my Keto Bacon, Egg, and Cheese Breakfast Casserole, Keto Bacon Cheeseburger Casserole and Philly Cheesesteak Casserole recipes.
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Instant Pot Apple Pie Steel Cut Oats
Instant Pot Olive Garden Zuppa Toscana Soup
Instant Pot Chicken, Seafood, and Sausage Gumbo
Instant Pot Green Bean Casserole
Instant Pot Shrimp Risotto with Vegetables and Parmesan
Instant Pot BBQ Pulled Chicken Sandwiches
Instant Pot Chicken and Spanish Rice (Arroz Con Pollo)
Instant Pot Chicken Alfredo Spaghetti Squash
Instant Pot Steak Tacos
Watch the VIDEO!
Instant Pot Low-Carb Creamy Garlic Tuscan Chicken Thighs
Ingredients
- 4 chicken thighs fat trimmed if desired
- 4 oz 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 or xanthan gum for strict keto 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
- Rinse the chicken and pat dry.
- Pour the olive oil into the Instant Pot.
- Season the chicken with 1 tsp of the Italian Seasoning, salt and pepper.
- Place the Instant Pot on the Saute function. Brown both sides of the chicken for 2-3 minutes on each side.
- Add the chicken broth, milk, Better Than Bouillon and remaining Italian Seasoning to the pot.
- Close the Instant Pot and Seal. Cook on Manual/High-Pressure Cooking for 14 minutes.
- When the pot indicates it has finished, quick release the steam.
- Open the pot and remove the chicken.
- Add the sundried tomatoes, cream cheese, whipping cream, parmesan reggiano, garlic, and spinach to the pot. Place the Instant Pot on the saute function.
- Cook for 3-4 minutes until the cheese has melted and the spinach has wilted.
- 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.
- 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.
- Top with parsley.
Rick C.
April 11, 2019 at 12:00 pmI love the idea of using thighs, however, I happen to have 6 chicken breast that I need to cook and would like to use them in this recipe. Do I still pressure cook the breasts for 14 minutes or do I need to adjust the time? Thanks.
staysnatched
April 11, 2019 at 2:14 pmI do 10 minutes of pressure cooking followed by 10 minutes of natural release for chicken breasts.
Karen
April 13, 2019 at 6:00 amThis looks so good. Can i use arrowroot instead of cornstarch?
staysnatched
April 13, 2019 at 8:41 amI’ve heard great things about it, but I haven’t tried it myself. I’m sure you can.
Katie
April 21, 2019 at 12:04 amI loved this recipe! I had to make some tweaks because I didn’t have almond milk and pressure cooking dairy usually ends up with curdling. So if you’re planning on using traditional dairy in the recipe for the milk (instead of the almond milk listed in the ingredients), here is what I did. Also note this will change the macros.
I opted for using heavy cream instead of milk (just my personal preference), added at the end. So the cooking liquid for the chicken that I used was 1.5 cups of chicken broth. After cooking, when I added the cream cheese, tomatoes, and spinach, I added a half cup of heavy cream. It was honestly so dang good and will absolutely be in our rotation.
Just wanted to drop a comment for the users who said their liquid curdled, as it was likely due to using cow’s milk prior to pressure cooking. I’m excited to make the recipe again when I have almond milk. I just misread the ingredients the first go-around. 🙂
staysnatched
April 21, 2019 at 12:25 amThanks for providing your tips!
Katie
April 21, 2019 at 2:22 amAbsolutely! Thank you so much for posting this awesome recipe!
Dawn Hinz
April 23, 2019 at 3:27 pmI have made this at least a dozen times! People- this is company worthy. I used boneless and skinless chicken thighs from Costco. I used two pouches (the chicken from Costco come in separate pouches) There is just the right amount of sauce If you want to put it over zucchini or pasta for the kids. Everyone loves this recipe and asks for the recipe! It’s a winner for sure.
staysnatched
April 23, 2019 at 10:19 pmI love your Costco tips! So glad you guys enjoy it!
Shirley
April 29, 2019 at 3:52 pmUsing tenderloins?
Arna
May 7, 2019 at 3:24 pmI have made this several times. Absolutely delicious!