Instant Pot Tuscan Chicken

Gather the ingredients.

Season the chicken breasts with the Italian seasoning, salt, and pepper.

To the Instant Pot insert, add the oil and 1 tablespoon butter. Heat on sauté until the butter is melted and the oil is hot. Add the chicken and cook until golden on both sides, about 6 minutes total (it does not have to be cooked through, as it will finish cooking during the pressure cooking portion of the recipe).

Remove the chicken to a plate and set aside. Add the remaining 2 tablespoons butter to the pot along with the mushrooms and onions. Sauté until the mushrooms are lightly browned, and the onions are translucent, about 3 minutes.

Add the garlic, chicken broth, and half of the sun-dried tomatoes to the pot. Stir and scrape the bottom to release any brown bits. Continue to sauté for 2 to 3 minutes longer.

Add the chicken and any accumulated juices back to the pot. Close the lid and cook on the manual/high-pressure setting for 6 minutes. After the timer goes off, use a quick release to release the pressure.

Remove the chicken from the pot and place it on a clean plate. Whisk together the flour with 2 tablespoons of cold water in a small bowl. Whisk the mixture into the liquid in the pot.

Whisk in the heavy cream and add in the remaining half of the sun-dried tomatoes, spinach, and parmesan cheese. Heat on the sauté setting until the spinach is wilted and everything is heated through.

Add the chicken back to the pot, coat with the sauce, and serve immediately.