It’s a dump-and-go recipe, which makes this recipe easy to prepare. As the pasta cooks in the Instant Pot, it will absorb the chicken broth, which gives the noodles a richer savory flavor than just using water.
Prep Time15 minsCook Time10 minsTotal Time25 mins
INGREDIENTS
8 oz Pasta, any shapeIf using spaghetti or fettuccine, break it in half
2 cups Chicken Broth
10 oz Chicken Breast cut into 1 inch pieces (this is about 2 breasts)
1 tsp Garlic Powder
2 tsp Italian Seasoning
1 Alfredo Sauce bottle
2 cups Baby Spinach
½ cup Sundried Tomatoes in oil, drained and chopped (Optional)
Salt and Pepper to taste
½ cup Parmesan cheese
DIRECTIONS
1Follow the order of the ingredients added to the Instant Pot.
This not only helps prevent the annoying “Burn” message from appearing on the Instant Pot, but also prevents the pasta from clumping up and sticking together.
2Place the following ingredients in the Instant Pot: chicken broth, chicken, Italian seasoning, garlic powder, and salt and pepper. Stir to distribute ingredients, making sure the chicken is in a single layer.
3Then scatter the pasta on top of the other ingredients in a random fashion (in different directions, a little overlap is okay). DO NOT stir together.
4Pour in the jar of Alfredo sauce over the top of the pasta. Press the pasta down slightly so that most of it touches the liquid (it’s okay if some of it sticks out).
5Seal the Instant Pot and cook at high pressure (“manual”/"pressure cook" function) for 5 minutes.
6After it is ready, allow natural pressure release for 5 minutes before applying a quick pressure release to completely depressurize (until floating valve drops).
7Open the Instant Pot and give the ingredients a gentle toss to incorporate everything together. Let it sit for a minute to let the sauce thicken up a little.
8Stir in the parmesan cheese until the cheese fully melts. Add the spinach and sun-dried tomatoes (optional), gently tossing until the spinach wilts.
9Taste for additional salt and pepper. Best served immediately.
Ingredients
8 oz Pasta, any shapeIf using spaghetti or fettuccine, break it in half
2 cups Chicken Broth
10 oz Chicken Breast cut into 1 inch pieces (this is about 2 breasts)
1 tsp Garlic Powder
2 tsp Italian Seasoning
1 Alfredo Sauce bottle
2 cups Baby Spinach
½ cup Sundried Tomatoes in oil, drained and chopped (Optional)
Salt and Pepper to taste
½ cup Parmesan cheese
Directions
1Follow the order of the ingredients added to the Instant Pot.
This not only helps prevent the annoying “Burn” message from appearing on the Instant Pot, but also prevents the pasta from clumping up and sticking together.
2Place the following ingredients in the Instant Pot: chicken broth, chicken, Italian seasoning, garlic powder, and salt and pepper. Stir to distribute ingredients, making sure the chicken is in a single layer.
3Then scatter the pasta on top of the other ingredients in a random fashion (in different directions, a little overlap is okay). DO NOT stir together.
4Pour in the jar of Alfredo sauce over the top of the pasta. Press the pasta down slightly so that most of it touches the liquid (it’s okay if some of it sticks out).
5Seal the Instant Pot and cook at high pressure (“manual”/"pressure cook" function) for 5 minutes.
6After it is ready, allow natural pressure release for 5 minutes before applying a quick pressure release to completely depressurize (until floating valve drops).
7Open the Instant Pot and give the ingredients a gentle toss to incorporate everything together. Let it sit for a minute to let the sauce thicken up a little.
8Stir in the parmesan cheese until the cheese fully melts. Add the spinach and sun-dried tomatoes (optional), gently tossing until the spinach wilts.
9Taste for additional salt and pepper. Best served immediately.
Instant Pot Chicken Spinach Alfredo
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