Pressure Cooker Creamy Tuscan Chicken

Make this now. It is soooo freaking good! I've made it a couple of times now, and made a video of my most recent video to add to this entry. It had been a while since I'd last made it, and I believe I left out a modification I had done previously...adding dry white wine. If memory serves me correctly, I used 3/4 c. chicken stock and 1/4 c. dry white wine; I will be trying it this way the next time I make this and will edit the recipe accordingly, should that turn out to be correct :) Even without it, this is a super tasty dish that I highly recommend, 10+/10. To accompany, I first tried it with roasted potatoes (pictured below), which are great with it, but I prefer the second thing I tried: pasta (which is what I did in the video).

Link to original recipe: https://littlesunnykitchen.com/instant-pot-tuscan-chicken/

Link to my YouTube video of preparation: https://youtu.be/6UbWpuJZTkk

Recipe below contains my modifications.

Ingredients:

2 T. butter

1 T. oil from jarred sun-dried tomatoes

~1 1/2 lbs. chicken breast (boneless, skinless), seasoned with kosher salt and coarse pepper

5 cloves minced garlic

1 c. chicken stock (see note above)

1 tsp. Italian seasoning

1/2 tsp. salt

1/4 tsp. coarse pepper

1/4 tsp. red pepper flakes

1 c. heavy cream

1/2 c. grated Parmesan

1/2 c. chopped sun-dried tomatoes

2 c. loosely packed baby spinach leaves

if desired: pasta or roasted potatoes to serve with it

Directions:

1. Heat the butter and sun-dried tomato oil in the pot of a pressure cooker set to sauté. Once the butter has melted, stir together with oil, then add the chicken breasts.

2. Cook chicken breasts around 2-3 minutes per side, until starting to brown a bit.

3. Add the minced garlic to the pot and stir in a bit, cooking for about 30 seconds.

4. Pour in the chicken stock and stir around to combine with the garlic and coat the chicken a little.

5. Stir in the Italian seasoning, salt, pepper, and red pepper flakes. Cancel the sauté function.

6. Check your lid to make sure the vent is set for SEALING, then close and lock in place. Choose the poultry setting and set the pressure time for 6 minutes.

7. Once the pressure time has finished, unplug the cooker and carefully perform a quick release of the steam.

8. Carefully remove lid, plug cooker in again, and set for sauté. Stir in the heavy cream, then transfer the chicken breasts to a plate. Allow mixture to reach simmer and then continue simmering for around a minute.

9. Stir in the Parmesan, followed by the sun-dried tomatoes, and finally the spinach leaves.

10. If desired, cut chicken breasts into large chunks. Add chicken back to pot and cook for one more minute to reheat and flavor chicken with the sauce. Serve up and enjoy!