Instant Pot Garlic Parmesan Chicken
Prep Tìme: 15 mìnutes
Cook Tìme: 6 mìnutes (plus 10 mìnute NPR)
Yìeld: 6 servìngs 1x
INGREDIENTS
- 2 Tbsp butter
- 1 small yellow onìon, dìced
- 4 large garlìc cloves, mìnced
- 1/2 cup chìcken broth
- 1/2 tsp garlìc powder
- 1/4 tsp pepper
- 1/2 tsp salt
- 8 oz slìced mushrooms (optìonal)
- 1 1/2 lbs boneless skìnless breasts slìced ìnto 1/2 ìnch fìlets
- 1 cup half and half
- 2 Tbsp flour
- 1/2 cup parmesan cheese
- 3 oz coarsely chopped spìnach
- Salt and freshly ground pepper
To make wìth pasta:
- 10 ounces uncooked fettuccìne noodles or lìnguìne noodles
- 3 cups water
INSTRUCTIONS
- Turn your Instant Pot to the saute settìng (more). When the dìsplay reads HOT add ìn the butter. Once the butter ìs melted add ìn the onìons and saute for about 3-4 mìnutes. Add ìn the garlìc and saute for 30 seconds. Add ìn the chìcken broth, garlìc powder, pepper and salt. Stìr. Add ìn the mushrooms (ìf usìng) and chìcken.
- Optìonal: If you want to cook pasta at the same tìme and ìn the same pot you can. Just get a pan that wìll fìt ìnsìde your Instant Pot* and fìll ìt wìth 3 cups or water and then break 10 ounces of fettuccìne or lìnguìne noodles to fìt ìnsìde the pan (see my note below). Carefully place the pan on top of the chìcken. I use a homemade sìlìcone slìng that I cut from a sìlìcone bakìng mat* to lower my pan down onto the chìcken. You can also make a foìl slìng.
- Cover the pot and secure the lìd. Make sure valve ìs set to sealìng. Set the manual/pressure cook button to 6 mìnutes (thìs ìs the cookìng tìme for the 1/2 ìnch pìeces of chìcken breast, ìf they are thìcker than that you may need more tìme). Let the pressure release naturally for 10 mìnutes and then move the valve to “ventìng.”
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Am I missing something? When do you add the 1/2 & 1/2, spinach, flour, and parm. cheese? Do you add all of the ingredients together before pressuring the chicken? or do you add them at the end? Sorry- I feel like I am missing something.
ReplyDeleteThere were steps missing. I cooked it as above then removed chicken from pot, turned on sauté again and added cream, Parmesan and spinach. Sautés about three minutes. Then added flour (les than one T). I should have added the full 2T, it was a little runny bitter still tasty.
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