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Instant Pot Spaghetti Chicken Florentine

Instant Pot Chicken Florentine
20 minutes to prepare serves 6

2 boneless, skinless chicken breasts, cubed
1 cup low-sodium chicken broth
1 1/2 cups whole milk
2 (10.75 oz.) cans cream of mushroom soup
6 cups fresh baby spinach
1 (16 oz.) package spaghetti noodles (broken in half, if necessary)
3 cloves garlic, minced
4 oz. mozzarella cheese, grated
1 teaspoon Italian seasoning
1/2 teaspoon onion powder
1/2 teaspoon salt
Freshly ground pepper, to taste
Parmesan cheese

Place cubed chicken in pressure cooker and season with Italian seasoning, onion powder, salt and pepper.
Add garlic, spinach, cream of mushroom soup, milk and chicken broth, then add in noodles (broken in half, if necessary, to fit).
Place your slices of mozzarella on top, then cover and seal lid. Pressure cook for 15 minutes.
Use the quick pressure release valve, then stir everything together and top with parmesan.
Serve and enjoy!