Instant Pot® Creamy Chicken and Vegetable Pasta
Description
By using your Instant Pot® to make this chicken and vegetable spaghetti, you'll have a quick dinner for the family and only one pot to clean!
Ingredients
•
3 tablespoons extra-virgin olive oil
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1 medium onion, chopped
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8 ounces sliced mushrooms
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salt and ground black pepper to taste
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6 cloves garlic, minced
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5 cups chicken broth
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1 tablespoon Italian seasoning
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1 (16 ounce) package spaghetti
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2 pounds chicken tenderloins
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1 (12 ounce) package whipped cream cheese
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3 cups chopped fresh spinach
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1 pinch ground nutmeg
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2 tablespoons grated Parmesan cheese, or to taste
Directions
1
Turn on an 8-quart multi-functional pressure cooker (such as Instant Pot®), add oil, and select Saute function. Add onions and mushrooms to the hot oil; season with salt and pepper. Cook and stir until onions are turning clear and mushrooms begin to soften, 3 to 5 minutes. Add garlic; cook and stir until fragrant, 1 to 2 minutes. Transfer vegetables to a bowl and reserve.
2
Pour chicken broth into the pot and add Italian seasoning. Break spaghetti noodles in half and add to the pot in 2 layers, with the second layer in a crisscross direction to the first layer.
3
Season chicken tenderloins with salt and pepper. Lay on top of the spaghetti. Spoon cooked vegetables over top. Cancel Saute function.
4
Close and lock the lid and seal the vent. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
5
Release pressure using the natural-release method according to manufacturer's instructions, for 6 minutes, then use the quick-release method to release any remaining pressure. Unlock and remove the lid.
6
Add cream cheese, spinach, and nutmeg; stir to distribute ingredients.
7
Replace the lid and allow the residual heat of the pot to melt the cheese and lightly steam the spinach, about 10 minutes. Give the spaghetti and sauce a final stir, then serve with Parmesan cheese.