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White plate containing Instant Pot Garlic Chicken with White Wine & Dijon Mustard Cream Sauce with a side of mashed potatoes and spinach salad.
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5 from 9 votes

Instant Pot Tuscan Chicken

This Creamy Tuscan Chicken has the most amazing creamy garlic sauce and is made in the Instant Pot with fresh spinach, sun-dried tomatoes, and bacon. A restaurant worthy dinner, these Instant Pot chicken thighs are easy to make on ready to eat in 30 minutes!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Dishes
Cuisine: Italian
Servings: 4 people
Calories: 522kcal
Author: Amanda Mason


  • 5 chicken thighs, boneless and skinless
  • ½ cup Dijon Mustard
  • ½ teaspoon Paprika, smoked
  • 4 slices Bacon, pork or turkey
  • 1 cup white wine, dry
  • 1 Tablespoon whole grain mustard
  • 2 Tablespoon sour cream
  • 4 sprigs fresh thyme
  • 1 cup fresh mushrooms, sliced
  • cup sun-dried tomatoes
  • 1 cup spinach, fresh
  • 4 cloves garlic, chopped
  • ½ cup onions, chopped
  • 1 Tablespoon olive oil


  • Set the Instant Pot to Saute mode. After it gets hot, pour in 1 Tablespoon of olive oil.
  • Add the chopped garlic and onions and saute for 2-3 minutes.
  • Chop the bacon and add the bacon and the Paprika to the Instant Pot. Saute with the garlic and onions for 1 minute.
  • Add the chicken thighs and saute until each side is lightly browned, turning over once to saute each side. 
  • Next, add in the fresh mushrooms, fresh spinach, and sun-dried tomatoes on top of the seared chicken thighs and continue to saute the ingredients. 
  • In a bowl, combine the dijon mustard, sour cream and whole grain mustard. Remove the chicken from the Instant Pot and take a basting brush and coat the chicken thighs in the creamy dijon mustard cream sauce. 
  • Pour the white wine into the Instant pot and stir ingredients well.  
  • Place the chicken thighs back into the Instant Pot. Add in the fresh thyme springs and lock the lid to seal. Close the steam valve.
  • Set the Instant Pot to the Poultry setting and set the timer to cook for 8 minutes if the chicken is thawed, 15 minutes if the chicken is frozen. Note that during this cooking process, steam will start escaping the Instant Pot. This is a normal part of the process.
  • After the timer runs out, move the valve to release the pressure. Once the steam has stopped and it has completely depressurized, remove the chicken and place onto a plate.
  • Set the Instant Pot back to Saute mode. Once it gets hot and the sauce starts to lightly boil, add 1 Tablespoon of Arrowroot or Cornstarch to 1 Tablespoon of water in a small bowl and mix well. Then, pour the liquid mixture and whisk until the sauce becomes thicker. 
  • Add the chicken back to the Instant Pot so the sauce covers the chicken and mix lightly to combine. Turn Your Instant Pot off and you are now ready to serve. Store any leftovers in the refrigerator. 


  • Thawed or Frozen Chicken? - thawed is best but you can use frozen chicken. In the Instant Pot, it should cook for 8 minutes if the chicken is thawed, 15 minutes if the chicken is frozen. You can use chicken breasts or thighs. 
  • Freezer Friendly? Nope - because of the ingredients used to make the cream sauce, fresh is best.
  • Flavored olive oil - using a garlic or rosemary infused flavored olive oil really brings out the flavor.
  • To thicken the sauce - if you like a thicker sauce, add a little bit of arrowroot or cornstarch. Remove the chicken thighs add in 1 Tablespoon of arrowroot or cornstarch and set the Instant Pot to sauté mode. Let the sauce boil a little until it thickens to your liking. Then, add the chicken back in and spoon the sauce over the chicken.
  • Bacon - you can use either turkey bacon or pork bacon in this dish. Both are delicious.
  • White Wine - use a dry chardonnay or Sauvignon Blanc. I love using Kim Crawford Sauvignon Blanc in this dish.
  • Toppings - talk about extra flavor...when serving, I pour a Tablespoon of the cream sauce over the chicken and top it with the cooked mushrooms, spinach, and sun-dried tomatoes.

Stove Top Version

If you're looking to make this on the stove top, here's how to do it.
  • Season each piece of chicken with the Smoked Paprika, salt, and pepper.
  • In a bowl, combine ¼ cup dijon mustard, 1 Tablespoon of sour cream, and ½ Tablespoon of whole grain mustard. Baste each piece of chicken with the sauce.
  • Add 1 Tablespoon of olive oil to a sillet. Finally chop the bacon and saute over medium heat along with the chopped onions and garlic. Once done, remove the bacon and place on a paper towel. Don't drain the skillet.
  • Add the chicken back into the skillet and allow it to cook for 5 minutes on each side, until browned. Remove the chicken and set aside.
  • Pour the wine into the skillet and scrape up any golden bits of leftover bacon, onion, and garlic. Add in the remaining dijon mustard, whole grain mustard, and sour cream.
  • Return the bacon and chicken to the skillet and top with sprigs of fresh thyme.
  • Reduce heat to low, cover the skillet, and allow to cook for 15-20 minutes, until the chicken is cooked through.
  • Adjust seasoning with salt and pepper and serve immediately.


Calories: 522kcal | Carbohydrates: 13g | Protein: 31g | Fat: 33g | Saturated Fat: 8g | Cholesterol: 155mg | Sodium: 863mg | Potassium: 903mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1125IU | Vitamin C: 10.7mg | Calcium: 73mg | Iron: 3.4mg