Place the chicken breasts in the bottom of the instant pot.

Season with salt and pepper.

Combine the onion powder, garlic powder, cream of chicken soup, chicken broth and milk.

Pour the box of noodles over the chicken and them top with the cream of chicken soup mixture.

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

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

Remove the chicken breasts and shred using a knife and fork. 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 Shredded Parmesan cheese and serve with a side salad and garlic bread.