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

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 226kcal


  • 1 tsp olive oil
  • 4 bone-in chicken thighs fat trimmed if desired
  • 2 teaspoons Italian Seasoning divided
  • salt and pepper to taste
  • 1 cup low-sodium chicken broth
  • 4 oz cream cheese
  • 1 tablespoon Better Than Bouillon Chicken Seasoning
  • 3/4 cup milk I used unsweetened almond milk.
  • 2 tablespoons heavy whipping cream
  • 1/4 cup sundried tomatoes
  • 1/4 cup parmesan reggiano cheese grated
  • 3 garlic cloves minced
  • 2 1/2 cups fresh spinach
  • 1 tablespoon cornstarch or xanthan gum Xanthan gum is keto. Use 1 teaspoon. See notes for instructions.
  • 1 tablespoon water


  • Pour the olive oil into the Instant Pot.
  • Season the chicken with 1 teaspoon of the Italian Seasoning, salt and pepper to taste.
  • 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, 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 almond milk, 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. It will take about 10 minutes to fully thicken.
  • 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.



  • If using xanthan gum, use 1/2 teaspoon and place it in small bowl. Grab 1-2 tablespoons of the cream sauce from the Instant Pot and combine it with the xanthan gum in the bowl. Stir until thick. Add it back to the pot and continue to stir until the sauce thickens.
  • Cook time noted above includes estimated time for the Instant Pot to come to pressure.
  • This dish is prepared with additional cream sauce than what is necessary for 4 pieces of chicken. This is my preferred way to prepare the dish, as I use the sauce to compliment side dishes like broccoli and cauliflower mash.  It also helps tremendously with reheating leftovers. No dry chicken!
  • If you desire less cream sauce, reduce the almond milk to 1/3rd or 1/2 a cup. The serving sizes of the remaining ingredients will stay the same.


Serving: 1serving | Calories: 226kcal | Carbohydrates: 6g | Protein: 17g | Fat: 14g