Instant Pot Chicken Florentine
Instant Pot Chicken Florentine is a fast, easy Dump and Start meal. This is the perfect weeknight meal because it is on the table in 20 minutes! The pasta, chicken and spinach are covered in a creamy parmesan cheese and garlic sauce. Instant Pot Chicken Florentine will be your families new go-to meal!
Servings: 4
Ingredients
- 2 cups chicken broth
- 1 1/2 cups heavy cream
- 1 tsp dried minced garlic
- salt and pepper to taste
- 8 oz linguine noodles broken in half
- 1 chicken breast, cubed or 1 1/2 cups pre-cooked chicken
- 1 cup shredded parmesan cheese
- 3 cups baby spinach leaves
Instructions
- Place the chicken broth, heavy cream, garlic, salt and pepper into the Instant Pot liner.
- If using raw chicken chunks, place the chunks into the liquid. If using pre-cooked chicken, skip this step.
- Place the broken noodles into the liquid. Make sure they are all covered with liquid, but do not stir.
- Place the lid on the Instant Pot, set the knob to sealing and then cook on Manual HIGH for 6 minutes. Allow for 6 minute NPR before turning the knob to quick release.
- If using pre-cooked chicken, this is the time to add it to the pot.
- Slowly add in the parmesan cheese, stirring the entire time. The cheese will melt into the sauce and thicken it.
- Lastly, add in the spinach leaves and stir for a minute or so until the spinach has cooked down and is coated with the sauce.
Notes
-If you find that your cheese is having a hard time melting in, this usually means that the liquid in the pot isn't quite hot enough. Try turning the Instant Pot onto sauté while stirring for a few minutes. That usually does the trick.
-If you are looking for a lighter version without heavy cream, modify my Skinny Alfredo recipe with the addition of the chicken and spinach.