Ingredients

The following ingredients have 4 Servings
  • 2 cups chicken broth
  • 1 1/2 cups heavy cream
  • 1 tsp dried minced garlic
  • salt and pepper (to taste)
  • 8 oz linguine noodles (broken in half)
  • 1 chicken breast, cubed or 1 1/2 cups pre-cooked chicken
  • 1 cup shredded parmesan cheese
  • 3 cups baby spinach leaves

Instruction

  • Place the chicken broth, heavy cream, garlic, salt and pepper into the Instant Pot liner.
  • If using raw chicken chunks, place the chunks into the liquid. If using pre-cooked chicken, skip this step.
  • Place the broken noodles into the liquid. Make sure they are all covered with liquid, but do not stir. 
  • Place the lid on the Instant Pot, set the knob to sealing and then cook on Manual HIGH for 6 minutes. Allow for 6 minute NPR before turning the knob to quick release.
  • If using pre-cooked chicken, this is the time to add it to the pot.
  • Slowly add in the parmesan cheese, stirring the entire time. The cheese will melt into the sauce and thicken it. 
  • Lastly, add in the spinach leaves and stir for a minute or so until the spinach has cooked down and is coated with the sauce.