Instant Pot Tuscan Chicken and Rice

Ready in just 15 minutes, this Instant Pot Tuscan Chicken and Rice will fill up your bellies without filling up your time.

Instant Pot Tuscan Chicken and Rice Bake

Instant Pot Tuscan Chicken Bake

Disclosure: This recipe for Instant Pot Tuscan Chicken contains affiliate links.

This recipe makes me feel like I’m cheating.

It’s just that easy.

It’s just that quick.

I wish I could say this was a well thought out recipe, but truth be told – I panicked and ran around the kitchen looking for what I had on hand and what would work for my cravings.

I was half expecting this recipe to be a bust (last minute recipes tend to do so) but you guys, it was so good!

…and it only took 15 minutes to cook.

Chicken breast with pesto, sundried tomatoes, and cheese

Minimal ingredients and it’s on the table fast – sold.

The only thing is is it’s not super pretty. You have no idea how difficult it was to shoot this recipe (ha). Sometimes the best tasting dinners are not the prettiest.

What makes this a Tuscan recipe?

The ingredients. Okay, I know – that’s obvious.

Listen, I’m not a world traveler (although, I intend to be) but my fingers travel the world by Google. A quick Google search lead me to a few ingredients that I happened to have in my pantry:

  • basil (in the form of pesto)
  • artichokes
  • tomatoes

I hate tomatoes, and I have a food allergy to raw tomatoes too (fun fact), but I love sundried tomatoes. So I made that work for me with this recipe.

Is it authentic? Probably not. Does it taste good? Yes.

That’s all that matters.

Instant Pot Italian Chicken

Cooked chicken on a bed of rice topped with mozzarella cheese, artichoke hearts, sundried tomatoes, and Italian seasoning

More Instant Pot Chicken Recipes:

TBK’s Pro Tip: For a low carb meal, skip the rice and cut the chicken broth in half.

Supplies and Ingredients I used in this recipe:

TBK’s Pro Tip: No Instant Pot? That’s totally fine. Layer it in a greased casserole dish, bake at 375 for roughly 45-50 minutes.

I wish I made more so I had leftovers.

Instant Pot Tuscan Chicken and Rice Bake
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3.08 from 41 votes

Instant Pot Tuscan Chicken

Ready in just 15 minutes, this Instant Pot Tuscan Chicken and Rice will fill up your bellies without filling up your time. Make this low carb and keto by skipping the rice.
Course Main Course
Cuisine Italian
Keyword instant pot recipes, one pot recipe, tuscan chicken
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 3
Calories 479kcal


  • 1 cup rice
  • 1 1/2 cups chicken broth
  • 3 boneless skinless chicken breast
  • 1/3 cup basil pesto
  • 1/2 cup chopped marinated artichoke hearts in oil strain the oil
  • 1/2 cup sundried tomatoes in oil
  • 1 cup mozzarella cheese
  • 1 tbsp Italian seasoning


  • In the Instant Pot, add the rice and chicken broth. Lay the raw chicken breasts on top.
  • Spread the pesto evenly between the three breasts and layer with the artichoke hearts, 1/4 cup of the sundried tomatoes, cheese, and the rest of the sundried tomatoes.
  • Top with the Italian seasoning.
  • Put on the lid and seal the Instant Pot and pressure cook for 15 minutes.


Serving: 1chicken breast and 1/3 of rice | Calories: 479kcal | Carbohydrates: 27g | Protein: 47.5g | Fat: 19.8g | Saturated Fat: 3.3g | Cholesterol: 105.4mg | Sodium: 1114.7mg | Fiber: 3.2g | Sugar: 1.4g
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28 comments on “Instant Pot Tuscan Chicken and Rice”

  1. Hi Randa! This looks like such a satisfying, flavorful dish! I love that it takes such little time to prepare. 🙂 Great work!!

  2. Hi,

    When you write “1 Italian seasoning”, you mean wich quantity, exactly? Thank you!

  3. Natural or quick release?

  4. I’ve never had a bigger burn error mess than with this recipe. Should the ingredients be layered differently? Or maybe more liquid??

    • Oh no! I didn’t have any issues and I measured it out for the recipe. Hmmmm. I wonder if the size of the IP matters? I have the 8 Qt what do you have? I will have to make this again and see!

    • Definitely. Biggest burn mess ever.

    • I made it again with no issues but I did add a little more broth to the recipe, just in case someone else had any issues. Thanks for letting me know Jessica 🙂

  5. What kind of rice?

  6. I just made this tonight and let me tell you, our eyes were rolling by how fantastic it turned out. My family loved it, especially my two grandchildren who are picky eaters. The only thing I changed was how long to pressurize. Since I know the temperament of my 8 qt, I pressurized on high it for 8 minutes with a 10 minute NPR. Thank you so much for the recipe a definite keeper.

  7. I do not own an instant pot, can you do in a crock pot?

  8. This is one of my go to instant pot meals. Kalmata olives are a great add. Thanks for the recipe!

  9. Hi, I’m just wondering if this is cooked or uncooked rice for the recipe?
    Thanks in advance

  10. How did you release the pressure and for how long?

    • You release the pressure from an instant pot with the nozel on top. It’s just a quick flip from one side to the other. Be careful with it, because when it’s releasing, steam will come out quick. I usually release it with a long spoon so my hand is nowhere near the steam. A hotpad glove will work too. There will be no more pressure when the steam is completely released. So just wait until the steam stops.

  11. Hi there,

    I plan on making this tonight but have a question. You mention putting 1/4 c of the sundried tomatoes in the IP, but not what to do with the other 1/4 c. Do they go on top?

  12. Do I absolutely need to include marinated artichoke hearts? This is gonna be done at work so I can have it for lunch and I’m 100% brand new to cooking so can I just omit them?

  13. Hi! This recipe made the burn food notification go off even before getting into cook mode. Transferred to oven… no idea how long it should be there. I followed instructions 100%. Any tips?

  14. What type of rice do you recommend for this? Regular white? Thanks, looking forward to trying this tonight!

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