Instant Pot Creamy Garlic Parmesan Chicken
Nothing like a little cream cheese and parmesan in your chicken! This Instant Pot Creamy Parmesan Chicken is a simple dump and go dinner recipe. So little effort to make dinner but so rich and creamy and full of spinach. Toss it with your favorite pasta, and you have a meal the whole family will ask for more!
Servings: 4
Ingredients
- 1½ lb boneless chicken breasts (fresh or frozen)
- ½-¾ c chicken broth more as needed
- 1 tsp garlic powder (plus more to taste)
- ½ tsp cracked pepper
- ½ tsp sea salt
- 4 - 6 oz. cream cheese, cubed
- ½ c grated parmesan
- 1 c freshly chopped spinach
- 1/2-1 tsp Italian seasoning
Instructions
- Add ½cup chicken broth to the bottom of Instant Pot. Place chicken breasts on top. (you can use trivet if desired).
- Season chicken with desired amount of sea salt and then sprinkle pepper, Italian seasoning, and garlic over to cover.
- Close Instant Pot and move vent to "sealing." Set to pressure cook high for 8-10 minutes for thawed chicken and 11-12 minutes for frozen chicken.
- When timer is done, do a quick release. Open Instant Pot and check that internal temperature of chicken is 165°F. If it is not, you can cook for a few minutes longer.
- If it is at 165° Use two forks to pull the chicken apart into smaller pieces.
- Shift the Instant Pot to the "sauté" setting. Stir in the spinach, cream cheese and parmesan and continue to mix until the cream cheese is smooth and creamy and the sauce is thickened. You can add more chicken broth (the remaining ¼ cup or more) to thin out the sauce if needed.
- Toss pasta with the mixture if desired or spoon over pasta, rice or serve as desired topped with freshly grated parmesan.
Notes
Use chicken that is uniformly sized. For even cooking, use chicken breast that are all about the same size. If one piece is much thicker than the others, pound it to thin it out a bit.
Cooking time will vary based on the size of your chicken breast and whether it is thawed or frozen. It is ok to add another minute or so at high pressure to cook until you reach a safe internal temperature.
Make sure you read the manual to your pressure cooker and understand how to safely use it. The thing I honestly forget to do a lot is to put the knob to "sealing" and then I waste time because all of the pressure is seeping out.
Nutrition
Calories: 413kcal | Carbohydrates: 2g | Protein: 55g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 187mg | Sodium: 659mg | Potassium: 959mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1260IU | Vitamin C: 7mg | Calcium: 185mg | Iron: 1mg