Instant Pot Creamy Sun-Dried Tomato Chicken with White Beans and Kale

Name: Instant Pot Creamy Sun-Dried Tomato Chicken with White Beans and Kale
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: fusión mediterránea
Ingredients: 1.5 lb boneless skinless chicken thighs; 1 tsp salt; 1/2 tsp black pepper; 2 tbsp olive oil; 1 cup yellow onion; 5 cloves garlic; 3 oz oil-packed sun-dried tomatoes, drained; 1 tsp sweet paprika; 1/2 tsp dried oregano; 1/4 tsp red pepper flakes; 1 cup chicken broth; 2 cups cooked white beans; 4 cups kale; 3 oz cream cheese; 1/3 cup grated Parmesan cheese; 1 tbsp lemon juice; 2 tbsp fresh parsley

An original Instant Pot dish featuring tender chicken thighs pressure-cooked in a creamy sun-dried tomato, garlic, and herb sauce, paired with white beans and kale for a complete and comforting meal.

20 minPrep

25 minCook

45 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (cut en trozos large)
6 g salt (divided)
2 g black pepper (freshly ground)
30 ml olive oil (more si es necesario)
150 g yellow onion (chopped diced small)
15 g garlic (chopped)
85 g oil-packed sun-dried tomatoes, drained (cut in strips)
4 g sweet paprika
1 g dried oregano
0.5 g red pepper flakes (optional)
240 ml chicken broth (low sodium if possible)
400 g cooked white beans (escurridas and enjuagadas)
120 g kale (without stalks gruesos and troceado)
90 g cream cheese (diced and at room temperature)
30 g grated Parmesan cheese
15 ml lemon juice (freshly squeezed)
10 g fresh parsley (chopped for terminar)

Nutrition facts

per serving

520 kcal

Calories

38 g

Protein

21 g

Carbs

30 g

Fat

6 g

Fiber

15 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
Season the chicken thighs with 4 g (3/4 tsp) of the salt and the black pepper.
2
Set the Instant Pot to Sauté on high. Once hot, add the olive oil and brown the chicken in 2 batches for 2 to 3 minutes per side, without fully cooking it through. Transfer the chicken to a plate.
3
Add the onion and cook for 3 minutes, stirring, until softened. Stir in the garlic, sun-dried tomatoes, sweet paprika, oregano, and red pepper flakes, and cook 1 minute more until fragrant.
4
Pour in the chicken broth and scrape the bottom well to release any browned bits. Add the white beans and stir.
5
Return the chicken and any juices to the pot, placing it over the bean mixture. Lock the lid and cook on high pressure for 10 minutes. Let it rest for 5 minutes, then carefully quick-release the remaining pressure.
6
Open the lid and set the pot back to Sauté on low. Add the kale and stir for 1 to 2 minutes until wilted.
7
Stir in the cream cheese, Parmesan, lemon juice, and the remaining 2 g (1/4 tsp) salt. Mix until the sauce is creamy and smooth. Cook 2 minutes more, without a strong boil, until slightly thickened.
8
Turn off the pot, taste, and adjust seasoning if needed. Serve hot with fresh parsley on top.
9
If you want to hold it before serving, use the Instant Pot Keep Warm function and keep the dish above 140°F/60°C for a safe serving temperature.

Chef tips

For a looser sauce, add an extra 60 to 120 ml (1/4 to 1/2 cup) broth at the end. If you want deeper color and flavor, brown the chicken well without crowding the pot.

Substitutions

You can substitute spinach for the kale by adding it at the end. Cannellini or navy beans work very well as white bean options. Parmesan can be replaced with Pecorino for a sharper flavor.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
View on Amazon
Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
View on Amazon
Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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