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Instant Pot Keto Low-Carb Creamy Garlic Tuscan Chicken Thighs & {VIDEO}

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Instant Pot Keto Low-Carb Creamy Garlic Tuscan Chicken Thighs with is a quick and easy healthy, pressure cooker recipe that can be made using fresh or frozen bone-in or boneless chicken thighs. This post outlines the perfect cooking time and how long to cook chicken thighs in the Instant Pot. Pair these with your favorite veggies!
Instant Pot Low-Carb Creamy Garlic Tuscan Chicken Thighs in creamy sauce with parsley in a blue bowl 
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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.

close up photo of Instant Pot Low-Carb Creamy Garlic Tuscan Chicken Thighs in creamy sauce with parsley in a bowl

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. 

close up photo of Instant Pot Low-Carb Creamy Garlic Tuscan Chicken Thighs in creamy sauce with parsley in a bowl

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. 

Instant Pot Low-Carb Creamy Garlic Tuscan Chicken Thighs in creamy sauce with parsley in a blue bowl

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.

close up photo of Instant Pot Low-Carb Creamy Garlic Tuscan Chicken Thighs in creamy sauce with parsley held with tongs

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.

collage photo of instant pot tuscan chicken thighs

Pin this recipe for later here. 

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More Instant Pot Recipes:

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 in creamy sauce with parsley in a blue bowl
4.65 from 31 votes
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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.

Course dinner, lunch
Cuisine American, Italian
Keyword instant pot chicken thighs, keto instant pot chicken thighs, low carb chicken thighs
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4
Calories 226 kcal
Author Stay Snatched

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

  1. Rinse the chicken and pat dry.

  2. Pour the olive oil into the Instant Pot.

  3. Season the chicken with 1 tsp of the Italian Seasoning, salt and pepper.

  4. Place the Instant Pot on the Saute function. Brown both sides of the chicken for 2-3 minutes on each side.

  5. Add the chicken broth, milk, Better Than Bouillon and remaining Italian Seasoning to the pot.

  6. Close the Instant Pot and Seal. Cook on Manual/High-Pressure Cooking for 14 minutes.

  7. When the pot indicates it has finished, quick release the steam.

  8. Open the pot and remove the chicken.

  9. Add the sundried tomatoes, cream cheese, whipping cream, parmesan reggiano, garlic, and spinach to the pot. Place the Instant Pot on the saute function.

  10. Cook for 3-4 minutes until the cheese has melted and the spinach has wilted.

  11. 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.

  12. 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.

  13. Top with parsley. 

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.

Reader Interactions

Comments

  6. 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 šŸ™‚

    Reply


  12. 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


  14. Made this today, doubled the recipe. So amazing!!!! I think this has been my favorite instant pot recipe Iā€™ve ever made & LOW CARB to boot?! If I didnā€™t make this myself & know all the ingredients I would think the low carb part was a lie!

    Reply

    • 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. 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

    • 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


      • 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.

        Reply


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

    Reply


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

    Reply

  20. 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

    • 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. 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

  22. Great recipe! The flavor was delicious. I do have a question though……when you do your quick release, donā€™t you find your machine splurting out all thatā€™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

    • 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. 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

    • 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

    • 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. šŸ™‚

      Reply

  24. 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

  25. 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)

    Reply

    • Welcome! Thank you so much. Please let me know if you have any requests for recipes. I love to use my Instant Pot.

      Reply

    • 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.

      Reply


  27. 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!

    Reply


  28. 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 šŸ™‚

    Reply


  29. 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 sautĆ© 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 sautĆ© 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!

    Reply

    • This makes me so happy to hear you say this! I love your ideas for pairings. Enjoy your girls’ night!

      Reply


  31. This was my first Instant Pot recipe. It is so freaking delicious. And Keto friendly. Just so incredibly tasty.

    Reply


  32. This was awesome, especially when all three of my boys enjoyed it. I made it with thighs the first time, but they just didn’t have enough meat on them so I made it the next night with breasts. After the breasts were cooked, I shredded it, then made the sauce, then put the shredded meat back in the sauce for about 5 minutes to let it soak up that tasty sauce. Side of steamed broccoli, fantastic!

    Reply

    • Iā€™m glad you enjoyed the recipe! Omg I love your shredded chicken breast idea! I have to try that next time!

      Reply

    • I’m not sure. It’s never happened to me. Did you add all of the dairy to the pot during pressure cooking?

      Reply


  35. I give this 5 stars!!!! Made it for dinner tonight, and my husband just raved over it. The only change I made was using romano instead of parmesan cheese, otherwise, I went line-by-line. This made the “I Definitely Plan On Making This Again” list!!!

    Reply


  37. I just made this tonight as my first recipe using my new Mealthy instant pot. It was so flavorful and good! I added a little extra cornstarch because my sauce came out a bit thin, but other than that I followed the recipe exactly. Truly, amazingly good!!!

    Reply


  40. Since the recipe called for 1 cup of “milk” I assumed I could use plain ol’ cow juice. NOPE! Ended up with an Instant Pot full of curds & whey. šŸ¤¢ But I scraped the gunk off of my chicken and pushed forward. A bit salty, but otherwise pretty good. If the recipe *requires* almond milk, please say so. This IP Newbie didn’t realize she was making chicken-flavored cottage cheese. šŸ˜’

    Reply

    • Hi. I explicitly state that I use almond milk in this recipe. If you would like to achieve the results that I document and recommend you will need to follow my directions. Thanks for trying this recipe!

      Reply


  41. I’m a newbee here with my Nuwave Pressure Cooker! I’m stumped… do I need to remove the chicken when I switch from saute to pressure cooking to get it through the preheat cycle? I’m worried I’m overcooking it because it’s preheating before it even begins the 14 minute timer!

    On another note, I’m super excited about this recipe and if it doesn’t work out this time I’ll certainly try it again once I’ve worked out the kinks!

    Reply

    • Hi there! I’m unfamiliar with how a Nuwave works, since I don’t have one. So forgive me, if I misunderstood your question. During the saute steps you are browning the chicken to get it crisp on both sides. It will cook some during this process. After you saute you pressure cook.

      Reply


  44. A friend made this for me and I loved it so much but I donā€™t have an instant pot. I adapted it to a skillet meal and it turned out great!!! Same ingredients except I left out the milk in the sauce and added sautĆ©ed mushrooms.

    Reply


  46. Made this yesterday and both my husband and I were very impressed, it tasted delicious. I used boneless thighs so next time I’ll probably increase to 8 instead of 4. Only complaint was that the sauce was very watery even after the extra cornstarch. Might try cutting a bit of the broth next time? But there will definitely be a next time. Very good.

    Reply

    • Hi there. It’s interesting your sauce was watery. Every time I have made it and even in the cooking video I show on this post, my sauce is always thick. Yes, try less broth and see if that works better.

      Reply


  47. This was delicious! My husband has claimed ā€œbest instant pot dish ever!ā€ I substituted mushrooms for sun dried tomatoes and followed suggestion for 1/2 amount of milk. This is definitely a keeper!!!

    Reply


  48. Made it tonight, with slight mosifications for personal taste preferences (doubled most ingredients, except cream cheese), and I forgot to add the spinach. Dinner was yummy-li-cious! Thanks for this keeper!

    Reply

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