Instant Pot Tuscan Garlic Chicken

busyinoc

Two packages boneless skinless chicken thighs

4 cups chicken broth

1 tablespoon onion powder

2 tablespoon garlic powder

1 tablespoon Italian seasoning

1 teaspoon oregano

One container (pint or quart your choice really) of cherry tomatoes (most recipes call for sun dried but I don’t like them)

2 small bags prewashed spinach

1 pint light cream

Asiago and Parmesan cheese to taste

I dump the tomatoes, chicken, broth and seasonings in. High pressure for 6 minutes. Sometimes I do bone in or frozen and add time accordingly. NPR for 10 minutes at least. I open it up, turn it on sauté and dump in the spinach and cream. I’ve tried milk and half and half and the cream works best for my taste. I do ¼ cup of each cheese but I’m experimenting with more Asiago and more cheese in general because it’s great. I shove both cheeses with quarter cup of flour into my mini-prep processor and give it a whiz. Once the spinach is wilted, I dump the cheese and flour mixture in and stir. Bring to a boil to thicken and boom. I have food for almost two weeks.

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