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Instant Pot Chicken Cutlets in Tuscan Cream Sauce

Recipe Courtesy of Chef Dana Calicchio

Serves: 4 to 6 people          Allow 1 hour to prepare

This is a recipe you can make on a weeknight or serve the Boss on a Weekend.

It is made in your Instant Pot so you don’t have a lot of pots and pans to clean after. The chicken and sauce is all made in the one pot.

We like serving it with Polenta ( Southern USA style Grits) or Pasta.  We will post the recipe for the Grits below as they go best adding a depth of flavor to the dish.


4 Large Boneless Skinless Chicken Breasts

1 tsp salt and ½ tsp salt

½ tsp black pepper

2 TBS Olive Oil

3 large cloves of Garlic

1 onion, diced

8 oz. Baby Bella or Cremini mushrooms sliced

2 tsp Italian Seasoning

½ cup white wine

½ cup  Sundried Tomatoes packed in oil

1 6 oz bag Baby Spinach

2 Tablespoons Basil, chopped

4 oz. Cream cheese, room temperature.

½ cup Pecorino Romano cheese, Grated

1 tsp. Corn Starch

2 Tablespoons Heavy Cream



  • Trim any skin, fat, or cartridge off of chicken breasts. Lay the breast flat and slice lengthwise (Horizontally) with knife as evenly as possible.
  • You will have 2 pieces of chicken from the one.
  • Pat the breast dry and season each side with the 1 tsp salt and ½ tsp pepper.
  • Place your insert into your Instant pot, select the  Saute program.
  • When the display says ON place the olive oil into your pot and allow to get hot.
  • Place 2 or 3 cutlets not over crowding to cook evenly and not allow all the moisture to release from the chicken.
  • Cook approximately 2 minutes per side just to brown slightly.
  • Remove browned pieces to a platter and continue to cook the remaining pieces in the same manner until all are browned.
  • Add the chopped onion and mushrooms and stir to coat. Cook until onion begins to get translucent and mushrooms begin to wilt.
  • Add the chopped garlic and cook for another minute. We add the garlic after the onion so it doesn’t burn.
  • Add the ½ tsp salt, Italian seasoning, wine, and chopped sundried tomatoes. Stir well!
  • When the wine begins to simmer, layer the chicken evenly on top of Mushrooms and onions with largest cutlets on the bottom, until all the chicken is layered in pot.
  • Secure the lid making sure the vent on top is closed.
  • Press the cancel button to reset machine.
  • Select Pressure cook
  • Set the time to 5 minutes on high pressure.
  • Allow pot to reach the pressure level, this may take 5 to 10 minutes depending on how much room between chicken and top is.
  • Start your Polenta (see recipe below)
  • When the pot has reached the pressure level, the timer will begin to count down from 5 minutes.
  • When the cooking is done, allow to naturally release the pressure for 5 minutes. The timer will automatically count up.
  • After the 5 minutes, Quick release your venting, carefully using a towel or potholder so as to not burn yourself.
  • When all the steam is gone and you can open your pot, remove the lid and press the cancel button.
  • Remove the cutlets to a platter leaving the mushrooms and onions in pot..
  • Select Saute again.
  • Add the Spinach and chopped basil to the mushroom and onions still in the pot and cook until spinach is all wilted.
  • Add the cream cheese and stir until mixed and melted. Add Pecorino Romano cheese. And stir well
  • In a small bowl or ramekin mix cornstarch and cream and mix well.
  • Whisk slurry of cornstarch into spinach and mushrooms to thicken the creamy sauce slightly.
  • Press cancel on your Instant Pot.
  • Finish your Polenta and pour onto a large serving platter.
  • Place the cutlets on top of Polenta.
  • Remove the pot with potholders and pour mixture over chicken cutlets.
  • Serve immediately.



4 cups water

1 ½ cups milk

1 ½ cups of Polenta or Grits

1 Stick of unsalted butter

1 tsp salt

¼ tsp. Black pepper

¾ cup Pecorino romano grated cheese.


  • Place water and milk into a medium pot and place on stove on medium high heat. Add Butter, salt, pepper and allow butter to melt.
  • Add Polenta or Grits and whisk well.
  • Lower heat to low and continue to stir regularly with the whisk so it doesn’t stick to pot.
  • When all liquid is gone continue to cook and whisk until grits of corn are tender.
  • Add rest of Pecorino Romano and mix well.


(You can also add ½ cup of Monterrey jack cheese at the end of the Polenta for even more creaminess.)

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