Instant Pot Low-Carb Tuscan Chicken

Chicken breasts smothered with a creamy white sauce that has tomatoes and spinach.

Are you looking for a tasty low-carb Instant Pot recipe using chicken thighs?  This Low-Carb Tuscan Chicken is easy, creamy, and satisfying and still low-carb – you will never feel cheated eating this recipe that comes together so quickly.

Are you looking for a low carb Instant Pot recipe using chicken thighs?  This Low-Carb Tuscan Chicken is heavenly, creamy and satisfying.  While it's low-carb you would never feel cheated eating this recipe. #instantpot #lowcarb #chicken

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Low-Carb Creamy Tuscan Chicken in the Instant Pot

This meal can be made in about 30-minutes start to finish.  I love that  you can cook 8 boneless, skinless chicken thighs in just 8 minutes in the Instant Pot (or any electric pressure cooker).  Low Carb Tuscan Chicken tastes great with chicken thighs, but feel free to substitute chicken breasts, if preferred. 

Because my boys can be picky eaters when it comes to vegetables, I sometimes make the sauce without adding the tomatoes and spinach until after I’ve served them, then I add those beautiful veggies to the sauce for me and the Hubs.

Are you looking for a tasty low-carb Instant Pot recipe using chicken thighs? This Low-Carb Tuscan Chicken is heavenly, creamy and so satisfying. And though it's low-carb you will never feel cheated eating this recipe. #instantpot #lowcarb #chicken #chickenthighs

The Easy Steps for Making Instant Pot Tuscan Chicken

  1. Brown off the chicken thighs on both sides in a bit of hot oil, using the saute setting on the Instant Pot; remove the chicken to a plate and reserve.
  2. Add the chicken broth to the pot, stirring up any browned bits that have stuck to the bottom of the pot, then return the reserved chicken to the pot.
  3. Cook the chicken thighs under High Pressure for 8 minutes, then release the pressure in the Instant Pot, removing the chicken breaststo a plate once more.
  4. To make the sauce, use the saute setting again, adding the cream cheese, garlic, and Parmesan, whisking to combine. In the mean time, add the cornstarch to the cream, then pour this mixture into the cream cheese, whisking one more, until the sauce is thickened.
  5. Let the sauce cool a bit, then stir in the spinach and tomatoes; top the chicken with the sauce and serve at once.

Helpful Recipe Tips for Making This Low-Carb Instant Pot Chicken Recipe

The recipe calls for chicken thighs. Can I substitute chicken breasts if I prefer?

  • Surely! You will, however, need to cook the chicken breasts a bit longer since they are larger than chicken thighs. I’d increase the cooking time in the Instant Pot to 10 minutes.

I’m not that familiar with boneless, skinless chicken thighs. What’s the scoop?

  • Boneless, skinless thighs are very economical, but also very delicious because dark meat is more flavorful and more moist. I used to think that I only liked the white meat of chicken breasts, but once I began using the chicken thighs, I quickly learned how much more flavor they have!

Can I use low-fat cream cheese in this recipe?

  • You can, but for a true low-carb recipe, you’ll need to use the full-fat cream cheese.

Do I have to brown the chicken thighs in the oil? If I can skip this step, it would speed things up, right?

  • That is correct, and you can certainly do so, if you wish. You will miss the extra flavors you would gain from browning the chicken thighs first, but this dish will still be delicious.
Chicken on a plate with a spinach and tomato sauce.

I know my kids won’t eat this with the spinach and tomatoes added. Can I leave those out?

  • Here’s what I do: When I make the sauce, I leave it plain until after I’ve portioned out what the boys will want for their chicken. Once that’s out of the pot, I add the spinach and tomatoes to the remaining sauce for me and the hubs. It’s good plain, but way better with the spinach and tomatoes!

I’m always looking for an easy dish to make when we have guests for dinner. Does Tuscan Chicken fall into that category?

This dish is great for company because it looks very pretty when you dish the colorful sauce over the chicken.  And because you cook it in an Instant Pot, the flavors are nicely intense, too

What tools are helpful when making Tuscan Chicken?

Printable Recipe for Making Low-Carb Instant Pot Tuscan Chicken

Chicken breasts smothered with a creamy white sauce that has tomatoes and spinach.

Low-Carb Instant Pot Tuscan Chicken

Are you looking for a low carb Instant Pot recipe that's super satisfying?  This Low-Carb Tuscan Chicken is creamy and wonderful.  Yep, it's low-carb, but you will never feel cheated eating this dish.
4.5 from 2 votes
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 7 minutes
Approx. Time Needed for Instant Pot to Pressurize:: 10 minutes
Total Time: 37 minutes
Servings: 4 servings
Calories: 447kcal
Author: Chef Alli

Ingredients

  • 8 boneless, skinless chicken thighs
  • 1-2 tsp. Italian seasoning
  • Olive oil, for browning the chicken
  • 1 cup chicken broth
  • 4 oz. cream cheese, softened
  • 2-3 cloves garlic, minced
  • 1/4 cup grated Parmesan
  • 2 Tbs. whipping cream
  • 2 tsp. cornstarch (or use xantham gum to thicken the sauce)
  • 2 cups loosely packed fresh spinach, chopped
  • 1 cup tomatoes, cut into quarters (approx. 5 oz.)

Instructions

  • Season the chicken thighs with the Italian seasoning.
  • Meanwhile, in a 6-quart Instant Pot, set to the sauté setting, add a good swish of olive oil. When the oil is hot, add the seasoned chicken, cooking a minute or two on each side until browned; remove chicken to a plate and reserve.  
  • Add the chicken broth to the drippings in the Instant Pot, giving all a good stir; return the browned chicken to the pot and lock the Instant Pot lid into place.
    Use the manual button, then set the timer for 8 minutes on High Pressure, bringing the Instant Pot to full pressure. When the timer sounds, use a quick release to remove all pressure from the Instant Pot. 
  • Remove the cooked chicken from the Instant Pot to a plate. Using the sauté setting, stir in the cream cheese, garlic, and Parmesan, using a whisk to combine until the mixture is smooth.
    In the meantime, combine the whipping cream with the cornstarch in a small bowl; stir this mixture into the cream cheese mixture in the Instant Pot, continuing to cook until the sauce is nicely thickened. Season the sauce to taste with salt and pepper. 
  • Turn off the Instant Pot and let the sauce cool for just a minute or two before stirring in the spinach and tomatoes. 
    Serve chicken topped with the prepared sauce; garnish with fresh Italian parsley, if desired. (This sauce is also delicious served over quinoa or farro.)

Notes

**Please note:  the cooking time stated for this recipe does not include the time required to bring the Instant Pot up to pressure since this can vary. This recipe was made using a 6-quart Instant Pot. 

 

The recipe calls for chicken thighs. Can I substitute chicken breasts if I prefer?

  • Surely! You will, however, need to cook the chicken breasts a bit longer since they are larger than chicken thighs. I’d increase the cooking time in the Instant Pot to 10 minutes.

I’m not that familiar with boneless, skinless chicken thighs. What’s the scoop?

  • Boneless, skinless thighs are very economical, but also very delicious because dark meat is more flavorful and more moist. I used to think that I only liked the white meat of chicken breasts, but once I began using the chicken thighs, I quickly learned how much more flavor they have!

Can I use low-fat cream cheese in this recipe?

  • You can, but for a true low-carb recipe, you’ll need to use the full-fat cream cheese.

Do I have to brown the chicken thighs in the oil? If I can skip this step, it would speed things up, right?

  • That is correct, and you can certainly do so, if you wish. You will miss the extra flavors you would gain from browning the chicken thighs first, but this dish will still be delicious.

    I know my kids won’t eat this with the spinach and tomatoes added. Can I leave those out?

    • Here’s what I do: When I make the sauce, I leave it plain until after I’ve portioned out what the boys will want for their chicken. Once that’s out of the pot, I add the spinach and tomatoes to the remaining sauce for me and the hubs. It’s good plain, but way better with the spinach and tomatoes!

    I’m always looking for an easy dish to make when we have guests for dinner. Does Tuscan Chicken fall into that category?

    This dish is great for company because it looks very pretty when you dish the colorful sauce over the chicken.  And because you cook it in an Instant Pot, the flavors are nicely intense, too
Course: Main Course
Cuisine: American
Keyword: chicken, instant pot, low carb

Nutrition

Calories: 447kcal | Carbohydrates: 7g | Protein: 49g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 262mg | Sodium: 620mg | Potassium: 827mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2337IU | Vitamin C: 14mg | Calcium: 167mg | Iron: 3mg
Chicken smothered in a creamy sauce with tomatoes and spinach.

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Let’s Get You Cookin’,
Chef Alli

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Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

Blog Comments

This sounds so yummy! I think you might be missing some info in Step 2. I can figure out that I’m supposed to saute the chicken of course but I thought I should let you know. 🙂

Oh Kristin! I’m so sorry. Thank you for letting me know so I can make that adjustment – dang it! My bad.
Sincerely,
Chef Alli

5 stars
Hi Chef Alli. My friend and I made this tonight in my 6 Qt IP using 3 chicken breasts. Tasted great, but the chicken was dry. I’m not a fan of thighs but I’m betting they would have been more moist. I’ll be making it again tho.

Hi Sue – I’m so sorry your chicken turned out dry! That just stinks. If you use the breasts again, reduce the time in your IP by a minute or so and see if that helps. I do love how moist the chicken thighs seem to be in this recipe – I do hope you’ll try them. Let me know how it goes!
Sincerely,
Chef Alli

4 stars
Delicious. Made it this evening. Thank u!

Hi Cynthia –
I’m so glad you enjoyed it! Thank you for letting me know – you made my day.
Truly,
Chef Alli

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