Prep Time: 15 mins | Cook Time: 6 mins (plus 10 minutes NPR) | Yield: 6 servings
Easy and fast weeknight dinner with tender and juicy chicken smothered in a creamy garlic Parmesan sauce with chopped spinach. Serve this with fettuccine noodles or with mashed potatoes for a restaurant-quality meal.
Ingredients
1 1/2 pounds boneless, skinless breasts, sliced into 1/2 inch fillets
4 large garlic cloves, minced
2 tablespoons butter
1 small yellow onion, diced
1/2 c. chicken broth
1/2 teaspoon garlic powder
2 tablespoons flour
8 ounces sliced mushrooms (optional)
1 c. half and half
1/2 c. Parmesan cheese
Salt and freshly ground pepper
3 ounces coarsely chopped spinach
1/4 teaspoon pepper
1/2 teaspoon salt
Pasta:
3 c. water
10 oz. uncooked fettuccine noodles or linguine noodles
How to make Instant Pot Garlic Parmesan Chicken
Step 1: Set the Instant Pot to Saute. Add the butter once the display reads HOT. To the melted butter, add the onions and saute for about 3 to 4 minutes. Next, add the garlic and saute for another 30 seconds. Pour in the chicken broth and add the garlic powder, pepper, and salt. Stir well and toss in the mushrooms (optional) and chicken.
Step 2: This step is optional, but if you prefer to cook the pasta at the same time and in the same pot you can. Prepare the pan that can fit inside the Instant Pot. Fill the pan with 3 cups of water. Break 10 ounces of fettuccine or linguine noodles to fit inside the pan. On top of the chicken, carefully place the pan.
Step 3: Put the lid on and secure it. Then, seal the valve. Press the Manual/Pressure Cook button and set it to cook for 6 minutes (if cooking half-inch pieces of chicken breast). Allow the pressure to naturally release for 10 minutes and move the valve to the vent.
Step 4: Take the lid off. Carefully remove the pan of the pasta if you are cooking the pasta and set aside. On a platter, place the chicken, then loosely tent with foil. To Saute setting, turn the Instant Pot.
Step 5: In the microwave, warm the half and half up in a Pyrex measuring cup for 45 seconds. Into the half-and-half, stir in the flour until smooth. Stir this into the Instant Pot. Next, add the Parmesan cheese, followed by the spinach. To taste, season with salt and pepper. Drain the pasta (if using) and toss it into the pot.
Step 6: Serve the sauce right away with pasta (optional) and chicken. Enjoy!
Notes:
I like to add more salt, pepper, garlic powder, garlic, and parmesan cheese when I cook the pasta at the same time in the same pot. And make sure to always season at the end of cooking time. Or else the dish will be bland
In this recipe, you can use chicken breasts or chicken thighs, or bone-in chicken. If you opt to use bone-in chicken, first remove the skin or crisp it under the broiler before adding it to the Instant Pot. Cook for 15 minutes or 10 minutes if using boneless, skinless chicken thighs.
Instead of half and half, you can use half milk and half cream. You can also use evaporated milk.
To thicken the sauce, I used flour. Or use a cornstarch slurry, if you want this recipe gluten-free.
Nutrition Facts:
Serving Size: 1/6 of recipe (just chicken and sauce, not pasta) Calories: 265 Sugar: 2 grams sodium: 292 mg Fat: 12 g Carbohydrates: 7 g Protein: 31 g
Instant Pot Garlic Parmesan Chicken
Ingredients
- 1 1/2 pounds boneless skinless breasts, sliced into 1/2 inch fillets
- 4 large garlic cloves minced
- 2 tablespoons butter
- 1 small yellow onion diced
- 1/2 c. chicken broth
- 1/2 teaspoon garlic powder
- 2 tablespoons flour
- 8 ounces sliced mushrooms optional
- 1 c. half and half
- 1/2 c. Parmesan cheese
- Salt and freshly ground pepper
- 3 ounces coarsely chopped spinach
- 1/4 teaspoon pepper
- 1/2 teaspoon salt
- Pasta:
- 3 c. water
- 10 oz. uncooked fettuccine noodles or linguine noodles
Instructions
- Set the Instant Pot to Saute. Add the butter once the display reads HOT. To the melted butter, add the onions and saute for about 3 to 4 minutes. Next, add the garlic and saute for another 30 seconds. Pour in the chicken broth and add the garlic powder, pepper, and salt. Stir well and toss in the mushrooms (optional) and chicken.
- This step is optional, but if you prefer to cook the pasta at the same time and in the same pot you can. Prepare the pan that can fit inside the Instant Pot. Fill the pan with 3 cups of water. Break 10 ounces of fettuccine or linguine noodles to fit inside the pan. On top of the chicken, carefully place the pan.
- Put the lid on and secure it. Then, seal the valve. Press the Manual/Pressure Cook button and set it to cook for 6 minutes (if cooking half-inch pieces of the chicken breast). Allow the pressure to naturally release for 10 minutes and move the valve to the vent.
- Take the lid off. Carefully remove the pan of the pasta if you are cooking the pasta and set aside. On a platter, place the chicken, then loosely tent with foil. To Saute setting, turn the Instant Pot.
- In the microwave, warm the half and half up in a Pyrex measuring cup for 45 seconds. Into the half-and-half, stir in the flour until smooth. Stir this into the Instant Pot. Next, add the Parmesan cheese, followed by the spinach. To taste, season with salt and pepper. Drain the pasta (if using) and toss it into the pot.
- Serve the sauce right away with pasta (optional) and chicken. Enjoy!
