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 that comes together so quickly. #instantpot #lowcarb #chicken #chickenthighs
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Low-Carb Chicken Thighs in the Instant Pot
This meal can be made in 30-minutes start to finish. I love that boneless, skinless chicken thighs only take 7 minutes to cook in the Instant Pot (or any electric pressure cooker). Low Carb Tuscan Chicken tastes great with chicken thighs or breasts. Thighs are more economical, plus they cook a lot quicker than the breasts. Thighs are also more flavorful and moist!
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.
This dish is great for company because it looks very upscale when you dish that sauce over the chicken. And, because there’s lots of sauce, you can serve it over quinoa or farro as the side dish…..your guests will rave over these flavors!
Printable Low-Carb Instant Pot Tuscan Chicken
Low-Carb Instant Pot Tuscan Chicken
Are you looking for a low carb Instant Pot recipe using chicken thighs? This Low-Carb Tuscan Chicken is heavenly, creamy and satisfying. It's low-carb, but you will never feel cheated eating this recipe. #instantpot #lowcarb #chicken
- 6-8 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)
- 2-3 cups fresh spinach, chopped
- 1 cup approx 5 oz grape tomatoes, chopped
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 and cook 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 IP lid into place. Use the manual button to set the timer for 7 minutes on High Pressure, bringing the IP to full pressure. When the timer sounds, use a Quick Release to remove all pressure from the IP.
Remove the chicken from the IP. Set the IP to 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 mixture into the cream cheese mixture in the IP, cooking until the sauce is nicely thickened. Season sauce to taste with salt and pepper.
Turn off the IP and let the sauce cool for just a minute or two before stirring in the spinach and tomatoes.
Serve chicken with topped with sauce; garnish with fresh Italian parsley, if desired.
Sauce is also delicious served over quinoa or farro.
If you’re looking for a decadent Instant Pot dessert to top off your meal, try this easy Apple Cake….it’s so rich and moist, your guests will only need a sliver!