Menu
Instant Pot / Recipes

Instant Pot Chicken Florentine

We have lots of busy nights in our household from sports, after school activities, work, etc., so I like dinner to be simple and on the table in 30 minutes or less. For this Chicken Florentine recipe, I used my regular Instant Pot but have also used my Ninja Foodi which is a pressure cooker and air fryer in one. Either appliance works great with this recipe making it enjoyable for the entire family and on the table quickly. 

Instant Pot Chicken Florentine

*Makes approximately 6 servings

Ingredients

  • 1-2 lb boneless skinless chicken breasts
  • 2 tbsp. onion powder
  • 2 tbsp. garlic powder
  • 16 box of bowtie noodles
  • (2) 10 oz cans cream of chicken soup
  • 1 1/2 C. milk
  • 1 C. chicken broth
  • 2 C. fresh baby spinach leaves
  • Salt & pepper to taste
  • Shredded Parmesan cheese (optional)

Directions

Wash and place the chicken breasts in the bottom of the instant pot.

Season with salt and pepper.

In a separate bowl, combine onion powder, garlic powder, cream of chicken soup, chicken broth and milk.

Add the box of noodles over the chicken in the instant pot and then add the cream of chicken soup mixture.

Seal the instant pot and press manual. Set the timer to 10 minutes and make sure the vent is closed.

Once the instant pot is done cooking, vent manually and unseal the lid.

Remove just the chicken breasts and shred using a knife and fork. 

Once the chicken is shredded put the chicken back in the instant pot.

Stir in the fresh spinach leaves and close the lid for a few minutes to allow the spinach to wilt.

Top it off with some shredded Parmesan cheese and serve with a side salad and garlic bread.

How to Make Chicken Florentine in an Instant Pot

Instant Pot Chicken Florentine

Instant Pot Chicken Florentine

Yield: 6 Servings

Ingredients

  • 1-2 lb boneless skinless chicken breasts
  • 2 tbsp. onion powder
  • 2 tbsp. garlic powder
  • 16 box of bowtie noodles
  • (2) 10 oz cans cream of chicken soup
  • 1 1/2 C. milk
  • 1 C. chicken broth
  • 2 C. fresh baby spinach leaves
  • Salt & pepper to taste
  • Shredded¬†Parmesan cheese (optional)

Instructions

  1. Place the chicken breasts in the bottom of the instant pot.
  2. Season with salt and pepper.
  3. Combine the onion powder, garlic powder, cream of chicken soup, chicken broth and milk.
  4. Pour the box of noodles over the chicken and them top with the cream of chicken soup mixture.
  5. Seal the instant pot and press manual. Set the timer to 10 minutes and make the vent is closed.
  6. Once the instant pot is done cooking, vent manually and unseal the lid.
  7. Remove the chicken breasts and shred using a knife and fork. Put the chicken back in the instant pot.
  8. Stir in the fresh spinach leaves and close the lid for a few minutes to allow the spinach to wilt.
  9. Top it off with some shredded Shredded Parmesan cheese and serve with a side salad and garlic bread.

Looking for more Instant Pot recipes, check these out! 

Instant Pot Sous Vide Tequila Lime Chicken Fajitas

20 Easy Instant Pot Recipes for Busy Nights

Instant Pot Skinny Garlic Chicken

Instant Pot BBQ Chicken Wings

No Comments

    Leave a Reply

    By continuing to use the site, you agree to the use of cookies. more information

    The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

    Close