Instant Pot Chicken Toscana

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  • Time icon
    Total Time
    1hr 10mins
  • Serves icon
  • Calories icon

Chicken Toscana

Inspired by:

recipe updated Feb 4, 2020


  • Pasta icon
    340g (about 4 cups)
  • Chicken thigh icon
    Chicken thigh
  • Salt icon
    about ½ tsp (3g)
  • Black pepper icon
    Black pepper
    about ¼ tsp (1g)
  • Olive oil icon
    Olive oil
    2 tbsp (30ml)
  • Fresh rosemary icon
    Fresh rosemary
    1 sprig
  • Dry white wine icon
    Dry white wine
    1 cup (240g)
  • Zucchini icon
    2 (390g)
  • Button mushroom icon
    Button mushroom
  • Artichoke hearts icon
    Artichoke hearts
    ¾ cup
  • Roasted red pepper icon
    Roasted red pepper
  • Pitted kalamata olives icon
    Pitted kalamata olives
    1¼ cups
  • Flat-leaf parsley icon
    Flat-leaf parsley
    about ¼ cup (79g)
  • Fresh basil icon
    Fresh basil
    about ¼ cup (11g)


  • kCook icon Instant Pot
  • kCook icon Work surface
  • kCook icon Small bowl
  • kCook icon Inner pot

Step preview

  1. Place chicken thighs on a clean work surface
  2. Season with salt and black pepper
  3. Add olive oil to the inner pot
  4. Pre-heat until hot - Sauté, Normal
  5. Then add fresh rosemary to the inner pot
  6. Stir until fragrant
  7. Remove and discard rosemary
  8. Transfer chicken to inner pot bit by bit
  9. Brown each side - approx 2 min 30 sec
  10. Cancel - Sauté
  11. Return chicken to inner pot
  12. Add dry white wine to the inner pot
  13. Close and lock the lid and turn the steam release handle to Sealing
  14. Pressure cook - Manual, High, 15 min
  15. Quick release
  16. Cancel - Keep warm
  17. Then add zucchini, button mushroom, artichoke hearts, roasted red pepper and pitted kalamata olives to the inner pot
  18. Close and lock the lid and turn the steam release handle to Sealing
  19. Pressure cook - Manual, High, 1 min
  20. Quick release
  21. Divide pasta between the clean small bowls
  22. Arrange chicken and vegetables over pasta
  23. Ladle small amount of juices over each bowl
  24. Sprinkle with flat-leaf parsley and fresh basil
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