Instant Pot® Creamy Chicken and Vegetable Pasta

Ingredients

3 tablespoons extra-virgin olive oil

1 medium onion, chopped

8 ounces sliced mushrooms

salt and ground black pepper to taste

6 cloves garlic, minced

5 cups chicken broth

1 tablespoon Italian seasoning

1 (16 ounce) package spaghetti

2 pounds chicken tenderloins

1 (12 ounce) package whipped cream cheese

3 cups chopped fresh spinach

1 pinch ground nutmeg

2 tablespoons grated Parmesan cheese, or to taste

Directions

Step 1

Turn on an 8-quart multi-functional pressure cooker (such as Instant Pot®), add oil, and select Saute function. Add onions and mushrooms to the hot oil; season with salt and pepper. Cook and stir until onions are turning clear and mushrooms begin to soften, 3 to 5 minutes. Add garlic; cook and stir until fragrant, 1 to 2 minutes. Transfer vegetables to a bowl and reserve.

Step 2

Pour chicken broth into the pot and add Italian seasoning. Break spaghetti noodles in half and add to the pot in 2 layers, with the second layer in a crisscross direction to the first layer.

Step 3

Season chicken tenderloins with salt and pepper. Lay on top of the spaghetti. Spoon cooked vegetables over top. Cancel Saute function.

Step 4

Close and lock the lid and seal the vent. Select high pressure according to manufacturer’s instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.

Step 5

Release pressure using the natural-release method according to manufacturer’s instructions, for 6 minutes, then use the quick-release method to release any remaining pressure. Unlock and remove the lid.

Step 6

Add cream cheese, spinach, and nutmeg; stir to distribute ingredients.

Step 7

Replace the lid and allow the residual heat of the pot to melt the cheese and lightly steam the spinach, about 10 minutes. Give the spaghetti and sauce a final stir, then serve with Parmesan cheese.

Cook's Note:

Different brands and sizes of pressure cookers may require slightly different timing.

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