INSTANT POT TUSCAN CHICKEN RECIPES

Steps:

• Slow Cooker Instructions:
• Heat your coconut oil over medium-high heat in a large skillet.
• Add in the chicken to the pan and season with sea salt and pepper.
• Sear until nicely golden brown on both sides. Roughly break the chicken into large chunks and add it into the crockpot.
• In a small bowl whisk the broth and flour together really well, and pour it into the skillet where you cooked your chicken.
• Place the skillet back over medium heat and bring to a gentle simmer to deglaze, stirring constantly.
• Once this sauce thickens, transfer it to your crockpot, using a good spatula to make sure you get all of it.
• In a mixing bowl, stir together all remaining ingredients except for the spinach.
• Pour this mixture over the chicken and stir well to combine everything.
• Cover and cook on LOW for 3-4 hours or on HIGH for 1.5-2 hours.
• Once the chicken is done, add in your fresh spinach and stir until wilted.
• Serve immediately with an extra sprinkle of Parmesan cheese if desired.
• Instant Pot Instructions:
• Set Instant Pot to sauté. Once hot, add your oil.
• Add the chicken to your instant pot and season with sea salt and pepper.
• Sear until nicely golden brown on both sides. Roughly break the chicken into chunks and remove it from the instant pot. Set chicken aside on a plate.
• In a small bowl whisk the broth and flour together really well, and pour it into the instant pot where you just cooked your chicken.
• With your instant pot on sauté, bring to a gentle simmer to deglaze, stirring constantly. Add chicken back into this mixture.
• In a mixing bowl, stir together all remaining ingredients except for the spinach.
• Pour this mixture over the chicken and stir well to combine everything.
• Cover and seal the lid. Make sure the valve points to Sealed. Change setting to Manual and adjust time to 6 minutes on High Pressure.
• When finished cooking, let naturally release for 10 minutes. Release the rest of the pressure using "quick release" and, after the pin drops, carefully remove the lid.
• Add fresh spinach to your hot creamy chicken, then stir to combine just until your spinach is wilted.
• Serve immediately with an extra sprinkle of Parmesan cheese if desired.
• Enjoy!

Steps:

• Season the chicken with salt and pepper. Add the carrot, celery, chicken, noodles and broth to a 6 quart Instant Pot®.
• Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 5 minutes (timer will begin counting down once pressure is reached- it takes about 15 minutes). When done, press Cancel and use the quick release method to release the pressure.
• Remove the chicken from the pot. Shred the chicken and return to the pot. Season to taste.