Instant Pot Chicken Florentine With Pasta
This Instant Pot chicken florentine with pasta in a light creamy sauce makes the perfect weeknight dinner as it's ready in just 30 minutes!
Equipment
Ingredients
- 2 teaspoons vegetable oil
- 2 tablespoons butter
- 9 ounces (250g) button mushrooms white or brown
- 2 chicken breasts diced into 1-inch pieces
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 5 cloves garlic crushed
- 4 cups (12 ounces) uncooked penne pasta
- 2 cups vegetable stock or chicken stock
- ½ cup water
- ½ cup heavy cream
- 1 cup parmesan grated
- 4 cups baby spinach leaves loosely packed
Instructions
- Press on SAUTE on the Instant Pot, add oil and melt the butter. Then add the mushrooms and saute them for a couple of minutes.
- Add the chicken, season with salt and Italian seasoning and saute for a couple of more minutes. Then add the garlic, and cook for a minute. Switch off the SAUTE setting.
- Add pasta, and cover with stock. The pasta MUST be covered, so add more stock or water to top it up and gently press the pasta down with a spatula or wooden spoon to make sure that it's covered in liquid.
- Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 4 minutes at high pressure. The Instant Pot will take around 6-7 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam.
- Remove the lid, give the pasta and chicken a quick stir and stir in the cream and parmesan. If you're having trouble to melt the cheese, it means that the pasta is not hot enough to melt it. So just switch on the SAUTE setting, and stir. If the sauce is too liquidy, thicken with a cornstarch slurry. Just add 1 tablespoon of cornstarch mixed with 1 tablespoon of water, add them to the sauce and stir until the sauce thickens (you don't want it too thick, as it thickens more once it cools down).
- Add the baby spinach leaves and stir until they wilt. Garnish with extra grated parmesan cheese and serve warm!
Video
Notes
- Feel free to turn this into a dump and start recipe if you're in a hurry. The flavors will be a bit milder though.
- Never pressure cook dairy as it might curdle. I recommend that you only add the cream after pressure cooking.
- You can add more seasonings to the chicken such as smoked paprika, cayenne pepper, and/or chili flakes.
- Feel free to add sundried tomatoes. Just chop them up and add them in after pressure cooking as I did in my Instant Pot Tuscan chicken recipe.
- This is a lightened-up version of the chicken florentine and the sauce is still super creamy and delicious. If you're looking for a cheesy sauce, then check out my Instant Pot chicken mac and cheese recipe.
- I don't recommend using whole chicken breasts in this recipe, as the cooking time won't be enough to cook them and if you increase the cooking time then the pasta will be overcooked. Just dice the chicken into 1-inch pieces.
- This chicken pasta reheats beautifully in the Instant Pot, or in the microwave. You might need to add a splash of water to thin out the sauce a little.
- This is the Instant Pot that I currently use and LOVE!
Nutrition
Calories: 463kcal | Carbohydrates: 39g | Protein: 28g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 97mg | Sodium: 1116mg | Potassium: 574mg | Fiber: 1g | Sugar: 6g | Vitamin A: 2615IU | Vitamin C: 8mg | Calcium: 249mg | Iron: 1mg
Find it online: https://littlesunnykitchen.com/chicken-florentine-with-pasta/