Tuscan Chicken

Lunch, Main Course

Tuscan Chicken

Tuscan Chicken


Prep Time:
10 minutes

Cook Time:
<20 minutes including coming to pressure


Total Time:
<30 minutes


For the quinoa rice

150g quinoa

80g rice

250ml water


For the tuscan chicken

4 Bone in Chicken Thighs

1 onion

280 (or drained 140g) Sundried tomatoes

3 cloves garlic, peeled and dried

125ml Double cream

375ml stock

320g spinach

5g basil

1 tsp Italian herbs

Olive oil, salt and pepper as needed


  1. Select saute and add a drizzle of oil, then place the chicken in the inner pot with the skin side down. Cook the chicken until it turns golden brown, then flip it and cook the other side. Once done, remove the chicken from the pot and set it aside.
  2. In the same pot, add the finely diced onion and saute until it becomes golden, then add in the sundried tomato, and grated garlic.
  3. Meanwhile, combine the stock and double cream into a jug, then add to the inner pot. Stir everything together to combine.
  4. Return the browned chicken to the pot, placing it crispy skin side up, and add the trivet, nestling the legs between the thighs.
  5. Place a bowl on your trivet, suitably sized to fit your inner pot and big enough to allow room for the rice to cook and expand inside.
  6. Add the quinoa, rice and 250ml water to the bowl with a generous pinch of salt, then secure the pressure cooking lid.
  7. Pressure Cook on high for 2 minutes, followed by a 10minute natural pressure release.
  8. Once the cook time is up, remove the lid. Fluff the quinoa rice and remove the bowl. Set aside.
  9. Remove the chicken pieces, then stir through the spinach, chopped basil and mixed herbs. Stir until the spinach wilts from the residual heat then season the sauce to taste. Portion into bowls with your quinoa rice and serve


With a mix of aromatic herbs and tender chicken, this dish embodies the essence of comfort cooking. Perfect for serving 2 to 4, it brings a touch of elegance to your table. Quick and effortless, you’ll savor this mouthwatering masterpiece in under 30 minutes, including prep and cook time.

Lunch, Main Course