Creamy Instant Pot Tuscan chicken thighs in a rich garlic cream sauce with sun-dried tomatoes and wilted spinach, served over fettuccine in a white bowl

Instant Pot Recipes: Beef Stew That Actually Slaps

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Quick Answer

To make Instant Pot Tuscan Chicken, sear seasoned chicken thighs on Sauté mode, then pressure cook on High for 10 minutes with broth, garlic, and sun-dried tomatoes. Release pressure, stir in cream and spinach, and serve over pasta, rice, or with crusty bread.

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This Instant Pot beef stew sears the meat first, then lets the pressure cooker tenderize it in a fraction of the usual braising time. Same rich, hearty stew, way less waiting around.

It's a good weeknight meal for a cold night when you don't have hours to spare. Sear your beef well before it goes under pressure — that's where the flavor starts.

Prep10 minutes
Cook20 minutes
Total30 minutes
Serves4 servings
DifficultyEasy

Ingredients

  • 2 lbs boneless, skinless chicken thighs (about 6–8 thighs)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 2 tablespoons olive oil
  • 5 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1/2 cup sun-dried tomatoes in oil, drained and roughly chopped
  • 1 teaspoon crushed red pepper flakes (optional)
  • 1 cup heavy cream
  • 2 cups fresh baby spinach
  • 1/2 cup freshly grated Parmesan cheese
  • Fresh basil for garnish (optional)

Instructions

  1. 1Pat chicken thighs dry with paper towels. Season both sides with salt, pepper, garlic powder, and Italian seasoning.
  2. 2Set the Instant Pot to Sauté mode (Normal). Add olive oil and let it heat for about 1 minute until shimmering.
  3. 3Sear chicken thighs in batches, 3–4 minutes per side, until golden brown. Do not crowd the pot — two or three thighs at a time is the move. Transfer seared chicken to a plate.
  4. 4Add the minced garlic to the pot and sauté for 30 seconds, stirring constantly, until fragrant. Do not let it burn.
  5. 5Pour in the chicken broth and scrape up any browned bits from the bottom of the pot with a wooden spoon. This is called deglazing and it prevents the burn notice. It is also the most satisfying part.
  6. 6Add the sun-dried tomatoes and crushed red pepper flakes. Stir to combine.
  7. 7Return the chicken thighs to the pot, nestling them into the liquid in a single layer as best you can.
  8. 8Secure the lid. Set the valve to Sealing. Pressure cook on High for 10 minutes.
  9. 9When the cook time is done, allow a Natural Pressure Release for 5 minutes, then carefully move the valve to Venting to release any remaining pressure.
  10. 10Open the lid. Switch back to Sauté mode (Low). Pour in the heavy cream and stir gently to combine with the cooking liquid.
  11. 11Add the fresh spinach and stir until wilted, about 2 minutes.
  12. 12Stir in the Parmesan cheese until melted and the sauce is smooth and slightly thickened.
  13. 13Taste and adjust salt and pepper as needed. Garnish with fresh basil if using. Serve over pasta, rice, or with thick crusty bread that can hold up to the sauce, which is saying something.

Pro Tips

  • Do not skip the sear. I know it adds time and dishes, but that golden crust is what makes the sauce taste like you cooked for three hours. Unseared chicken gives you a gray, sad situation.
  • If you get a Burn notice, your pot likely has too many browned bits stuck to the bottom. Cancel, deglaze thoroughly with a little extra broth, and try again. The pot is not broken. It is just particular.
  • Chicken breasts can be used here, but they cook a little faster and go dry more easily. If you use breasts, drop the cook time to 8 minutes on High and make peace with slightly less tender results.

Substitutions

heavy cream → full-fat coconut cream Use for a dairy-free version. The sauce will have a very faint coconut flavor that honestly isn't bad in this context.
fresh baby spinach → frozen spinach, thawed and squeezed dry Use about 3/4 cup. Works fine — just make sure you squeeze out every drop of water or the sauce gets watery.
sun-dried tomatoes in oil → dry-packed sun-dried tomatoes, rehydrated in warm water for 10 minutes Works well — just drain them completely and add a teaspoon of olive oil to compensate.
Parmesan cheese → Pecorino Romano Saltier and sharper, so reduce or eliminate added salt before serving.

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat or in the microwave at 50% power, stirring occasionally. The cream sauce may separate slightly when reheated — a splash of broth or cream stirred in while warming will bring it back together.

Make Ahead

You can sear the chicken and make the base sauce up to the point of adding cream up to 2 days ahead. Store in the refrigerator. When ready to serve, reheat the base in the Instant Pot on Sauté mode, then add cream, spinach, and Parmesan and proceed from step 10.

Frequently Asked Questions

Can I make Instant Pot Recipes ahead of time?

Yes — most of the prep for Instant Pot Recipes can be handled ahead. Season, portion, or assemble as far in advance as makes sense, then refrigerate covered until you're ready to cook. Finish the last high-heat step right before serving so texture and flavor are at their best.

How do I store leftover Instant Pot Recipes?

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat or in the microwave at 50% power, stirring occasionally. The cream sauce may separate slightly when reheated — a splash of broth or cream stirred in while warming will bring it back together.

Can I freeze Instant Pot Recipes?

Most versions of Instant Pot Recipes freeze well for up to 2–3 months. Cool completely, portion into airtight containers or freezer bags, and thaw overnight in the refrigerator before reheating so texture holds up.

What should I serve with Instant Pot Recipes?

Serve Instant Pot Recipes with crusty bread, a simple green salad, or a grilled cheese sandwich for a full meal. A sharp cheese or fresh herbs on top adds a nice finish.

Can I adjust Instant Pot Recipes for the ingredients I actually have?

Yes — Instant Pot Recipes: Beef Stew That Actually Slaps bends without breaking. The garlic powder and the italian seasoning are the easiest places to swap (the Substitutions section covers the trades that hold up). Keep the amounts close to the original and taste as you go.

What is the most common mistake when making Instant Pot Recipes?

Do not skip the sear. I know it adds time and dishes, but that golden crust is what makes the sauce taste like you cooked for three hours. Unseared chicken gives you a gray, sad situation.

How long does Instant Pot Recipes take?

About 30 minutes from start to finish — including 20 minutes of active cooking. It's a good option for weeknight dinners because the prep and cook overlap.

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