Instant Pot Chicken Florentine

Name: Instant Pot Chicken Florentine
Cook time: 6 min
Total time: 20 min
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

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Cook Time: 6 minutes

Total: 20 minutes

Servings: 4

Cost: $4.29 /serving

Author : Karli Bitner

Ingredients

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2 cups chicken broth1 1/2 cups heavy cream1 tsp dried minced garlicsalt and pepper (to taste)8 oz linguine noodles (broken in half)1 chicken breast, cubed or 1 1/2 cups pre-cooked chicken1 cup shredded parmesan cheese3 cups baby spinach leaves

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Instructions

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Step 1

Place the chicken broth, heavy cream, garlic, salt and pepper into the Instant Pot liner.

Step 2

If using raw chicken chunks, place the chunks into the liquid. If using pre-cooked chicken, skip this step.

Step 3

Place the broken noodles into the liquid. Make sure they are all covered with liquid, but do not stir.

Step 4

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.

Step 5

If using pre-cooked chicken, this is the time to add it to the pot.

Step 6

Slowly add in the parmesan cheese, stirring the entire time. The cheese will melt into the sauce and thicken it.

Step 7

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.