Instant Pot Creamy Tuscan Chicken and Rice (Dairy-free, Gluten-free)

Creamy Tuscan Chicken

  • 8 Chicken thighs
  • Tbsp. Avocado Oil
  • 1 large onion, quartered and thinly sliced
  • 3/4 cup Sliced Sun-dried Tomatoes (not packed in oil)
  • 3-4 Garlic cloves, minced
  • 1 Tbsp.Italian Seasoning
  • large pinch Red Pepper Flakes
  • 1/2 cup brown rice or rice pilaf mix
  • 14 oz. can Coconut Milk
  • 1/2 cup Chicken Stock
  • 1 boullion cube (chicken or veggie)
  • 4-6 small yukon gold potatoes
  • Fresh Basil, shredded, to top

Salt and pepper the chicken thighs.

Heat oil in a large skillet. Place chicken in the skillet and brown on both sides. Remove chicken and set aside. Add onion and extra oil, if needed. Sauté until just soft, then add garlic, Italian seasoning, red pepper and sun-dried tomatoes. Stir often until onions begin to caramelize.*

Place onion mixture in the bottom of the Instant Pot. Add rice, coconut milk, chicken stockand boullion cube. Place browned chicken on top, nestling it into the rice and onion mixture. Arrange potatoes just on top of the chicken and put the lid on the Instant Pot, sealing the mix. Make sure the toggle on the lid is set to the pressure setting.

Choose ‘Poultry’ on the menu and let cook. This should take about 20-25 minutes total.


 *These steps are ultimately optional. I have foregone them in the past when I am in a hurry and the dish turns out fine. I include these here because the pre-cooking adds a depth of flavor to the onions and seals the salt and flavor into the chicken. You won’t miss out if you are pressed for time and decide to throw everything in the pot instead!
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