Ultimate Instant Pot Tuscan Chicken: A Flavorful & Easy Weeknight Meal

Prepare to elevate your weeknight dinner routine with this incredible Instant Pot Tuscan Chicken recipe. Imagine perfectly seared chicken breasts, tender and juicy, bathed in a luxuriously rich cream sauce bursting with the vibrant flavors of sun-dried tomatoes, fresh spinach, and nutty Parmesan cheese. This dish isn’t just delicious; it’s a testament to how quick and effortless gourmet meals can be with the magic of your electric pressure cooker.

Forget bland and boring; this Tuscan chicken recipe delivers an explosion of Mediterranean-inspired tastes that will transport your palate straight to Italy. It’s designed for efficiency, minimizing time in the kitchen while maximizing flavor. Whether you’re a seasoned Instant Pot user or new to pressure cooking, you’ll find this recipe incredibly straightforward and rewarding.

Perfectly balanced in nutrition and taste, this Instant Pot Tuscan Chicken pairs wonderfully with a side of creamy Parmesan risotto, classic pasta, or vibrant roasted vegetables. It’s a complete meal that satisfies every craving, making it the ideal healthy and hearty option for even the busiest evenings.

Why Choose the Instant Pot for Tuscan Chicken?

You might wonder, “Why make this Tuscan Chicken in an Instant Pot when a stovetop version exists?” It’s a valid question, and while both methods yield delicious results, the electric pressure cooker offers distinct advantages that make it our preferred choice for this particular dish.

The Instant Pot is engineered for speed and convenience. By cooking under higher pressure, it significantly reduces cooking times compared to traditional methods. This means you get to enjoy a complex, deeply flavored meal in a fraction of the time. More importantly, the high-pressure environment forces flavors to meld together rapidly and intensely, replicating the depth of taste typically achieved after hours of slow simmering.

Beyond speed, the Instant Pot excels in creating a truly “one-pot” meal experience. Searing, sautéing, and pressure cooking all happen in the same appliance, drastically cutting down on cleanup. This makes it an invaluable tool for busy home cooks who crave comforting, flavorful dishes without a mountain of dirty dishes afterwards. So, for a quick, convenient, and incredibly flavorful Tuscan Chicken, the Instant Pot is simply unmatched.

Essential Ingredients for Instant Pot Tuscan Chicken

The magic of Instant Pot Tuscan Chicken lies in its simple yet powerful combination of readily available ingredients. When these humble components come together in the Instant Pot, they transform into something truly extraordinary.

• Sun-dried Tomatoes: These concentrated bursts of tomato flavor are non-negotiable for authentic Tuscan chicken. For the best results, use oil-packed sun-dried tomatoes and reserve the flavorful oil from the jar. This infused oil adds an extra layer of richness and a distinctive Mediterranean aroma to the dish.
• Salted Butter: While baking often calls for unsalted butter to control sodium levels, salted butter is highly recommended here. The subtle salt content enhances the inherent creamy, savory notes of the butter, contributing significantly to the luxurious texture and flavor of the sauce.
• Boneless, Skinless Chicken Breasts: A lean and versatile protein, chicken breasts cook quickly in the Instant Pot. To ensure even cooking and prevent dryness, select breasts that are relatively uniform in size. Alternatively, boneless, skinless chicken thighs can be used for an even juicier outcome, though cooking times may vary slightly.
• Aromatic Seasonings: A blend of Kosher salt and freshly ground black pepper forms the base. Dried oregano provides classic Italian herby notes, while a hint of chili flakes adds a gentle warmth and subtle kick, complementing the richness of the cream.
• Minced Garlic: Fresh garlic offers an unparalleled pungency and aroma that is crucial for this dish. While pre-minced jarred garlic can be used in a pinch, fresh garlic cloves minced at home will yield a superior flavor profile.
• High-Quality Chicken Broth: As the foundational liquid for your delectable sauce, the quality of your chicken broth matters. Opt for a good quality, low-sodium chicken broth to control the overall saltiness and ensure a rich, savory base.
• Heavy Cream: This is the star ingredient for creating that luscious, velvety sauce. Also known as heavy whipping cream, it provides incredible richness and body. In an emergency, milk or half-and-half can be used, but be aware the sauce will be thinner and less decadent.
• Parmesan Cheese: A truly essential component, nutty and salty Parmesan cheese takes this dish to another level. Freshly grated Parmigiano-Reggiano is always recommended for its superior flavor and melt, but any good quality grated Parmesan will contribute to the creamy texture and depth of flavor.
• Baby Spinach Leaves: These vibrant green leaves add beautiful color, a touch of earthy freshness, and extra nutrition to the dish. They wilt down quickly into the warm sauce, becoming tender and barely noticeable in texture, yet contributing significantly to the overall aesthetic and flavor.
• Lemon Wedges: Served alongside, a squeeze of fresh lemon juice brightens the rich sauce with a welcome tang, cutting through the creaminess and enhancing all the other flavors.

How to Select the Best Sun-Dried Tomatoes

Sun-dried tomatoes are a cornerstone of this delightful dish, so selecting high-quality ones is key to achieving that authentic Tuscan flavor. Here are some tips to help you choose the best sun-dried tomatoes for your Instant Pot chicken:

1. Appearance: Look for tomatoes that are plump, richly colored, and vibrant red. Avoid any that appear hardened, brittle, or have signs of discoloration. A deep, consistent red color indicates proper drying and good quality.
2. Texture: Quality sun-dried tomatoes should possess a slightly chewy, somewhat leathery texture. They shouldn’t be overly hard or overly soft and mushy. If, upon opening the jar, they seem excessively stiff, they might be over-dried; if too soft, they may not have been dried adequately.
3. Aroma: Give the tomatoes a quick sniff. They should emit a sweet, tangy, and slightly pungent aroma, characteristic of concentrated tomato flavor. Avoid any musty, sour, or off-putting smells, which can indicate spoilage or poor quality.
4. Taste Test (if possible): The ultimate test is, of course, taste. If you’re purchasing from a specialty store, you might be offered a sample. High-quality sun-dried tomatoes will have a complex flavor profile: distinctly sweet, pleasantly tangy, and intensely tomato-ey, without any bitterness or excessive sourness.

Heavy Cream Substitutions for Tuscan Chicken

While heavy cream creates the most luxurious sauce for this recipe, dietary preferences or availability might lead you to seek alternatives. Here are some effective substitutions, keeping in mind that they may alter the final consistency and richness:

1. Milk and Butter: To mimic the richness of heavy cream, you can combine regular milk with butter. For every cup of heavy cream, use ¾ cup of milk (whole milk is preferred for more richness) and whisk in ⅓ cup of melted butter. This blend will provide a similar fat content and flavor but will result in a slightly thinner sauce than pure heavy cream.
2. Evaporated Milk: Canned evaporated milk is a fantastic substitute as it has a thicker consistency than regular milk due to most of its water content being removed. You can use it in a 1:1 ratio as a direct replacement for heavy cream, and it will contribute a comparable creaminess to your dish.
3. Half-and-Half and Butter: Similar to the milk and butter method, half-and-half already contains more fat than milk, making it a better base. For each cup of heavy cream, use about ⅔ cup of half-and-half mixed with ¼ cup of melted butter. This will yield a thicker, richer sauce than using milk alone.
4. Non-Dairy Milk and Oil (with caution): For a dairy-free option, 1 cup of heavy cream can be replaced with ¾ cup of a neutral-flavored non-dairy milk (like unsweetened soy or almond milk) and a couple of tablespoons of a mild oil (like olive oil). However, this substitution is generally not recommended for this particular recipe as it can result in an oily mouthfeel and will not achieve the same creamy, emulsified texture. If attempting this, omit the added oil initially and taste; you can gradually add a very small amount of oil or an extra sprinkle of nutritional yeast or dairy-free Parmesan to boost creaminess and flavor without making the dish greasy.

Selecting the Perfect Parmesan Cheese

The quality of your Parmesan cheese can significantly impact the final taste and texture of your Instant Pot Tuscan Chicken. While any Parmesan will work, aiming for high-quality cheese with a rich, nutty flavor and a smooth, creamy texture will truly elevate your dish. Here’s how to select the best Parmesan:

1. Look for “Parmigiano-Reggiano”: For true authenticity and superior flavor, seek out Parmigiano-Reggiano. This protected designation of origin guarantees that the cheese is produced in specific regions of Italy (Parma, Reggio Emilia, Modena, Bologna, Mantua), following traditional methods and using only the finest ingredients. It offers a deeper, more complex flavor profile than generic “Parmesan.”
2. Examine the Appearance: Genuine Parmesan cheese should have a pale, golden-yellow color. Its texture should be firm, granular, and slightly crumbly, with no visible holes, cracks, or discolored patches. A healthy, consistent appearance is a good indicator of quality.
3. Assess the Aroma: High-quality Parmesan should have a distinct, pungent, and invitingly nutty aroma. It should smell rich and complex, not faint or rubbery. This potent scent is a hallmark of its aged goodness.
4. Taste Before You Add: If you’re at a cheese counter, don’t hesitate to ask for a sample. Tasting the cheese beforehand is the best way to evaluate its quality and decide if its flavor profile will complement your Tuscan Chicken. You’re looking for a rich, savory, and nutty flavor with a pleasant saltiness and a slight sharpness that lingers on the palate.

Tips for Mincing Garlic Like a Pro

Fresh garlic is paramount for this recipe, contributing a bright, pungent flavor that jarred alternatives simply can’t match. Don’t let the task of mincing deter you; with a few simple techniques, you’ll be a garlic-mincing master in no time:

1. Start with a Sharp Knife: The right tool makes all the difference. A sharp chef’s knife allows for clean, precise cuts, transforming garlic cloves into small, even pieces. A dull knife will bruise and crush the garlic, releasing less flavor and creating an undesirable texture.
2. Trim the Root End: Begin by slicing off the tough, fibrous root end of each garlic clove. This part is typically woody and less flavorful, and removing it makes peeling and mincing easier.
3. Effortlessly Peel the Skin: The papery skin can be a nuisance. You can place the clove under the flat side of your knife, gently press down with the palm of your hand to slightly crush it, which helps the skin loosen and peel away easily. Alternatively, a dedicated silicone garlic peeler can make this step incredibly quick and mess-free.
4. Slightly Crush the Clove: For even easier mincing, place the peeled garlic clove on your cutting board and use the flat side of your knife to gently press down on it with your palm. This slight crush breaks down the internal structure, making it much simpler to chop into fine pieces.
5. Achieve Uniform Mince: To mince evenly, first make several thin, horizontal slices along the length of the garlic clove, keeping them attached at one end if possible. Then, rotate the clove 90 degrees and make small, vertical cuts across it. Finally, rock your knife over the pile of garlic to achieve a fine, consistent mince.

How to Make Pressure Cooker Tuscan Chicken: Step-by-Step

Making this flavorful Tuscan Chicken in your Instant Pot is a surprisingly simple and streamlined process. Follow these steps for a perfect result every time:

Step 1: Perfectly Sear the Chicken

Begin by selecting the “SAUTE” setting on your Instant Pot. Add the sun-dried tomato oil and butter to the inner pot, allowing them to heat until the butter is fully melted and shimmering. Season your boneless, skinless chicken breasts generously with Kosher salt and ground black pepper. Carefully place the seasoned chicken into the hot butter and oil. Sear for 2-3 minutes per side, allowing a beautiful golden-brown crust to form. This crucial step develops deep, caramelized flavors that will enhance the entire dish. Avoid overcrowding the pot; sear in batches if necessary to ensure proper browning.

Step 2: Build the Flavor Base and Deglaze

Once the chicken is seared, remove it from the pot and set it aside. Add the minced garlic to the pot and sauté for about 30 seconds, or until it becomes wonderfully fragrant. Immediately pour in the chicken broth, then use a wooden spoon to vigorously scrape up any browned bits stuck to the bottom of the pot. This process, known as deglazing, is vital for two reasons: it incorporates all the flavorful fond into your sauce, and it prevents the dreaded “BURN” message on your Instant Pot. Return the chicken breasts to the pot, then stir in the oregano, remaining salt, pepper, and chili flakes, ensuring they are evenly distributed around the chicken.

Step 3: Pressure Cook to Perfection

Secure the lid on your Instant Pot and ensure the sealing ring is properly in place. Rotate the steam release valve to the “SEALING” position. Select the “PRESSURE COOK” or “MANUAL” setting and set the cooking time for 5 minutes at high pressure for boneless, skinless chicken breasts. If you’re using bone-in chicken thighs, increase the cooking time to 8 minutes. The Instant Pot will take approximately 6-7 minutes to build pressure before the actual cooking cycle begins.

Once the cooking time is complete, carefully perform a Quick Release (QR) by turning the steam release valve to the “VENTING” position. Stand clear of the steam as it releases rapidly. Once all the pressure has been released and the float valve has dropped, you can safely open the lid.

Step 4: Create the Luscious Cream Sauce

After the pressure is released, carefully remove the cooked chicken from the pot and transfer it to a plate, allowing any juices to collect. Set it aside. Change your Instant Pot setting back to “SAUTE.” Stir the heavy cream and freshly grated Parmesan cheese into the flavorful liquid remaining in the pot. Continue to stir gently as the sauce comes to a gentle simmer and begins to thicken slightly. Add the chopped sun-dried tomatoes and the fresh baby spinach leaves. Turn off the “SAUTE” setting. Allow the sauce to sit for about 5 minutes; the residual heat will perfectly wilt the spinach and further thicken the sauce to a beautiful consistency.

Step 5: Combine and Serve

Return the cooked chicken breasts to the Instant Pot, along with any savory juices that have accumulated on the plate. Gently spoon the rich, creamy Tuscan sauce over the chicken, ensuring every piece is coated. Taste the sauce and adjust the seasonings (salt, pepper, or chili flakes) as needed to achieve your desired flavor profile. Serve your magnificent Instant Pot Tuscan Chicken immediately over a bed of buttered pasta, fluffy rice, or creamy polenta. Garnish with an extra sprinkle of freshly grated Parmesan cheese and a bright squeeze of fresh lemon juice for an irresistible finishing touch.

Serve Your Delicious Tuscan Chicken!

Your Instant Pot Tuscan Chicken is ready to be the star of your dinner table! Serve it hot, luxuriating in its creamy, flavorful sauce. It pairs beautifully with a simple side or can be the main event. Don’t forget that final flourish of fresh Parmesan and a zesty lemon wedge.

Instant Pot & Pressure Cooking Essentials for Success

Mastering your Instant Pot for recipes like Tuscan Chicken means understanding a few fundamental principles of pressure cooking. This sealed environment allows liquids to reach higher boiling points, which in turn cooks food faster and more uniformly. However, since you can’t access the food during cooking, a little preparation and knowledge go a long way.

1. Understand Your Pressure Cooker’s Size: Instant Pots come in various capacities, typically 3, 6, 8, or 10 quarts. A larger pot will naturally take longer to come to pressure and may require a minimum amount of liquid to build pressure effectively and prevent a “BURN” message. Always ensure your pot size is appropriate for the volume of food you’re preparing.
2. Familiarize Yourself with Cooking Settings: Modern pressure cookers offer a range of pre-programmed settings (e.g., Poultry, Rice, Soup). While these are helpful, for many recipes like this Tuscan Chicken, the “PRESSURE COOK” or “MANUAL” setting allows you to precisely control the cooking time and pressure level (high or low). Always refer to your recipe’s specific instructions.
3. Ensure a Proper Seal: The integrity of the seal is paramount for your Instant Pot to come to pressure. Before starting, always double-check that the silicone sealing ring is correctly seated in the lid and free from any food debris. The lid must be fully locked into place, and the steam release valve set to “SEALING.” If the pot isn’t sealing properly, it won’t build pressure, and your food won’t cook correctly (and might even burn from prolonged heating without pressure).
4. Master Deglazing: As mentioned in the recipe steps, deglazing the pot is critical. Any burnt-on food particles can trigger the “BURN” warning. After sautéing, add a splash of liquid and scrape the bottom thoroughly with a wooden spoon to release all those flavorful bits.
5. Quick Release vs. Natural Release: Understanding pressure release methods is key.
   • Quick Release (QR): Used for delicate foods or to prevent overcooking (as in this recipe). It involves manually opening the steam release valve to rapidly vent pressure. Always exercise caution and keep your hands and face away from the steam.
   • Natural Release (NR): The pot is allowed to depressurize on its own. This method is often used for meats and beans, allowing them to become more tender and for the flavors to settle.

Perfect Pairings for Tuscan Chicken

This Instant Pot Tuscan Chicken is incredibly versatile and pairs beautifully with a variety of sides, making it an ideal weeknight meal. Here are some delightful accompaniments:

• Pasta or Rice: A classic choice, serving the chicken and its rich sauce over buttered pasta (fettuccine, penne, or linguine work well) or fluffy white rice is always a winner.
• Creamy Mashed Potatoes: The velvety texture of mashed potatoes provides a comforting base that perfectly soaks up the savory sauce.
• Crusty Bread or Garlic Bread Twists: Essential for soaking up every last drop of that incredible Tuscan cream sauce!
• Steamed or Roasted Vegetables: Brighten the meal with a side of green beans, asparagus, broccoli, or our recommended roasted vegetables.
• Simple Green Salad: A light, crisp green salad with a vinaigrette dressing offers a refreshing contrast to the rich chicken.
• Broccoli Cheese Breakfast Egg Muffins: A slightly unconventional but delicious pairing for a brunch-style meal.
• Dessert and Drink: Complete your meal with a refreshing Raspberry Italian Soda and a slice of classic Chocolate Cake.

Instant Pot Tuscan Chicken: Expert Tips and Tricks

Making this recipe truly “Eazy Peazy” involves a few smart tips and tricks to ensure maximum flavor and perfect results every time:

• Chicken Variations: While boneless, skinless chicken breasts are specified, this recipe is highly adaptable.
  • For bone-in, skin-on chicken thighs, increase the pressure cooking time to 8 minutes.
  • For boneless, skinless chicken thighs, pressure cook for 5 minutes, just like the breasts. Thighs often yield a juicier result due to higher fat content.
• Heavy Cream Alternatives: If you’re out of heavy cream, half-and-half can be used as a substitute. Be aware, however, that the resulting sauce will be thinner and less rich. You can try adding a tablespoon of cornstarch slurry (cornstarch mixed with a little cold water) at the end of the sauté cycle to help thicken it, or simply enjoy a lighter sauce.
• Craving More Sauce? For those who love extra sauce to generously coat pasta or rice, simply double the amounts of heavy cream and Parmesan cheese specified in the recipe. This will yield a more abundant and equally delicious sauce. Remember to taste and adjust seasonings accordingly.
• The Fresh Parmesan Difference: For the smoothest, most luxurious sauce, always opt for freshly grated Parmesan cheese (especially Parmigiano-Reggiano). Pre-grated cheeses often contain anti-caking agents that can make your sauce slightly grainy.
• Don’t Skip the Sear: Searing the chicken until golden brown before pressure cooking is essential. It locks in juices and develops rich, complex flavors through the Maillard reaction that simply cannot be achieved by pressure cooking alone.
• Mind the “Burn” Notice: Always deglaze your pot thoroughly after searing. Bits of food stuck to the bottom can scorch during pressure cooking and trigger the “BURN” error, which halts the cooking process.

Make Ahead and Storage Tips

This Instant Pot Tuscan Chicken is truly best enjoyed fresh, hot from the pot. While it doesn’t freeze well, you can certainly store and reheat leftovers successfully with a few considerations.

• Storage: Allow the chicken and sauce to cool completely to room temperature. Transfer the cooled Tuscan chicken to an airtight container. It can be safely refrigerated for up to 3 days.
• Reheating:
  • Oven Method: For best results, place the refrigerated Tuscan chicken in a baking dish and cover it tightly with foil. Reheat in a preheated oven at 350°F (175°C) for approximately 15-20 minutes, or until thoroughly heated through and bubbling gently. This method helps maintain moisture.
  • Stovetop Method: Alternatively, you can reheat the chicken in a skillet over medium-low heat, stirring occasionally. Add a splash of chicken broth or a tablespoon of heavy cream if the sauce seems too thick. Heat gently until warmed through. Avoid high heat, which can cause the sauce to separate.
• Freezing is Not Recommended: Due to the high fat content of the heavy cream, this dish does not freeze well. Upon thawing and reheating, cream-based sauces tend to separate and become grainy, resulting in an undesirable texture. For this reason, it’s best to enjoy this delicious meal within a few days of preparation rather than freezing for later.

Explore More Easy Peasy Mealz Recipes:

If you loved this Instant Pot Tuscan Chicken, be sure to check out some of our other fantastic and easy-to-make recipes:

• Instant Pot Chicken Wings
• Instant Pot Turkey Breast and Gravy
• Instant Pot Biscuits and Sausage Gravy
• Creamy Tuscan Chicken Penne
• Skillet Creamy Tuscan Chicken

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Instant Pot Tuscan Chicken Recipe

Instant pot creamy tuscan chicken

Rated: 3.80 from 5 votes

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Servings:
4

Calories:

669
kcal

Equipment

• Instant Pot

Ingredients

• 1 ½ Tablespoons sun dried tomato oil from the jar
• 2 1/2 Tablespoons salted butter
• 2 pounds chicken breasts, skinless and boneless
• 1 teaspoon Kosher salt
• ¼ teaspoon ground black pepper
• 2 Tablespoons minced garlic
• ½ cup chicken broth
• 1 teaspoon oregano
• ¼ teaspoon chili flakes
• ½ cup sundried tomatoes chopped
• 1 cup heavy cream
• ½ cup parmesan
• 3 cups baby spinach leaves
• Lemon wedges for serving

Instructions

1. On the Instant Pot choose the SAUTE setting. Add the oil and butter to the liner, and heat until butter is melted.
2. Meanwhile, season the chicken with salt and pepper, and place into the butter and oil mixture in the instant pot. Cook on one side for 2-3 minutes until golden brown, then flip and cook for 2 more minutes on the other side. Do not move the chicken to allow a golden crust to form.
3. Add minced garlic to the pot, and cook for 30 seconds or until fragrant.
4. Add chicken broth and then using a wooden spoon, deglaze the pot by removing any bits stuck to the bottom of the pot. This step is also important to avoid getting the BURN message. If needed, remove the chicken first so you can effectively get stuck on bits off the bottom.
5. Add oregano, salt, pepper, and chili flakes to the pot.
6. Place lid on the pot, and secure in place, set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 5 minutes at high pressure/8 minutes if using bone-in chicken thighs. The Instant Pot will take around 6-7 minutes to come to pressure and start cooking.
7. When the cooking time is up, use the quick release method to release pressure from the pot by opening or turning the valve to VENTING.
8. When pressure is released, carefully remove the lid, take the chicken out of the pot and place on a plate, set aside.
9. Set pot to the SAUTE setting, and stir in the heavy cream and the freshly grated parmesan to the liquid remaining in the pot.
10. Add in the chopped sundried tomatoes, and spinach leaves and switch off the SAUTE setting. Let sit for 5 minute to allow the spinach leaves to wilt. And sauce to thicken.
11. Put the chicken back into the pot, along with any juices that collected on the plate, and spoon the cream sauce over it. Taste sauce and adjust seasoning as needed.
12. Serve over buttered pasta or rice with extra grated parmesan cheese and lemon wedges.

Notes

For extra flavor, use the sun-dried tomato oil that comes in the same jar as the sun-dried tomatoes. If not available, substitute with olive oil.
If using chicken thighs (bone-in, skin-on) adjust the cooking time to 8 minutes. For boneless skinless chicken thighs, pressure cook for 5 minutes.
You can substitute the heavy cream with half and half, but the sauce will be thinner.
For some extra sauce, double the whipping cream, and parmesan cheese amounts.
Freshly grated parmesan cheese will result in a smoother sauce.

Nutrition

Calories:
669
kcal

|

Carbohydrates:
13
g

|

Protein:
57
g

|

Fat:
44
g

|

Saturated Fat:
22
g

|

Polyunsaturated Fat:
4
g

|

Monounsaturated Fat:
13
g

|

Trans Fat:
0.3
g

|

Cholesterol:
240
mg

|

Sodium:
1261
mg

|

Potassium:
1538
mg

|

Fiber:
3
g

|

Sugar:
7
g

|

Vitamin A:
3536
IU

|

Vitamin C:
16
mg

|

Calcium:
256
mg

|

Iron:
3
mg

Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.

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