Ingredients

The following ingredients have 4 Servings
  • Instant Pot Pressure Cooker
  • 1 Small Red Onion
  • 7 Medium Garlic Cloves
  • 1 Tbsp Olive Oil
  • 100 ml White Wine
  • 250 ml Chicken Stock
  • 4 Large Chicken Breasts
  • 150 ml Coconut Milk
  • 200 g Cherry Tomatoes (halved)
  • 2 Handfuls Fresh Spinach
  • 150 g Soft Cheese
  • 150 g Grated Parmesan Cheese
  • 2 Tbsp Italian Seasoning
  • Salt & Pepper

Instruction

  • Peel and garlic and onions and thinly slice them. Place them into the Instant Pot inner pot with the olive oil. Cook for approximately 3 minutes on the sauté setting or until the onion has softened.
  • Deglaze the Instant Pot with the white wine and cancel the sauté setting.
  • Add to the Instant Pot the chicken stock and Italian seasoning. Stir well so that it is well mixed.
  • Submerge the chicken breasts and season the top of them with salt and pepper.
  • Place the lid on the Instant Pot and cook for 6 minutes on manual. Use QPR (quick pressure release) when it beeps.
  • Remove the chicken breasts and put to one side.
  • Add to the Instant Pot your coconut milk, cheese, spinach and cherry tomatoes. And keep stirring for a few minutes or until the sauce has thickened up and your cherry tomatoes have softened.
  • Add your chicken breasts back into the Tuscan sauce and serve.