I love a good one pot creamy chicken pasta, and I’ve developed lots of variations in the Instant Pot over the years (see some of my favorite combos in the list of links below). The newest is the recipe I’m sharing today, a creamy mushroom spinach pasta: an Instant Pot chicken Florentine! This is specifically an Instant Pot chicken and mushroom Florentine (with spinach). It’s very easy to make, incredible creamy, and done without much effort in about 45 minutes. If you’re looking for more ideas for an Instant Pot spinach pasta, then you should definitely give this chicken Florentine with mushrooms a try. Click the Jump to Recipe button above to get straight to the Creamy Instant Pot Chicken and Mushroom Florentine recipe, or keep reading for some step-by-step photos and cooking tips for this chicken spinach pasta Instant Pot recipe.
More Instant Pot pasta recipes like this one pot creamy chicken pasta:
- Instant Pot Cheesy Chicken Spaghetti
- Instant Pot Lemon Chicken Pasta
- Instant Pot Buffalo Chicken Pasta
- Instant Pot Chicken Pesto Pasta
- Instant Pot Mushroom Prosciutto Pasta
- Instant Pot Bacon, Chicken, and Ranch Pasta
- Instant Pot Creamy Chicken and Mushroom Spaghetti
- Instant Pot Penne al Pomodoro
- Instant Pot Taco Pasta (easy taco mac and cheese)
- Creamy Instant Pot Chicken Primavera Pasta
- Instant Pot Sausage Rigatoni
- Instant Pot Creamy Cajun Pasta with Sausage
- Instant Pot Cheesy Chicken and Broccoli Pasta
- Creamy Instant Pot Bacon Mac and Cheese
- Instant Pot Hearty Beef and Bean Pasta
- Creamy Instant Pot Chicken and Mushroom Pasta
- Instant Pot Tuscan-Inspired Sausage Fettuccine
- Creamy Instant Pot Chicken and Mushroom Florentine
What you need to make this Instant Pot chicken and mushroom Florentine pasta
To make this Instant Pot chicken and mushroom dinner, you’ll need an Instant Pot (or other multi-function electric pressure cooker) and the following ingredients:
- 2 tablespoons butter or margarine
- 1 ½ pounds boneless skinless chicken thighs, cut into bite-size pieces (boneless, skinless chicken breasts will work as well, if you prefer)
- 1 8-ounce package sliced button mushrooms
- 4 cloves garlic, minced
- 3 cups chicken stock
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 12-ounce package uncooked linguine pasta, broken in half
- 1 8-ounce package cream cheese, cubed
- ½ cup shredded Parmesan cheese, plus more for garnish
- ½ cup heavy whipping cream
- 3 cups baby spinach
- Optional: Crushed red pepper, for garnish
How to make this chicken mushroom Florentine Instant Pot spinach pasta
This one pot creamy chicken pasta is made so easily with your Instant Pot! To start, select the Sauté function on your pot. Melt the butter in the pot, then add the chicken, mushrooms, and minced garlic to the pot and sauté until the chicken is just starting to brown and the mushrooms are starting to soften (about 5 minutes). Push Cancel to end the Sauté function, and remove the chicken and mushrooms to a plate with a slotted spoon and set them aside.
Next, add the chicken stock, salt, pepper, garlic powder, and onion powder to the pot and stir with a wooden or plastic spoon, scraping the bottom of the pot to loosen any browned bits. Add the linguine (broken in half) to the pot, making sure the noodles are all submerged in the liquid, but do not stir.
Return the chicken and mushrooms to the pot, placing them on top of the noodles without stirring. Finally, place the cream cheese cubes over the top of the chicken, and again, do not stir.
Close and lock the pressure cooker lid, make sure the pressure/steam release switch is set to sealing, and set the cooking time to 6 minutes at high/normal pressure for al dente pasta (add 1 minute if you want softer noodles). It will take about 14 minutes for the pot to reach pressure before the cooking time begins.
After the pressure cooking time ends, carefully release the pressure using the manufacturer’s quick release method, and open the lid once the pressure has been fully released. The creamy chicken mushroom Florentine will look like the photo above when you first open the lid, but don’t be alarmed with the amount of liquid. It’s going to absorb up into the pasta in the next few minutes.
The next phase of your Instant Pot chicken Florentine is to add the Parmesan cheese and heavy cream to the pot, stirring until the cream cheese and Parmesan cheese have completely blended into the pasta sauce and any noodles that were stuck together have broken up. It will look like the photo above, with your creamy mushroom spinach pasta sauce still a bit thin. Again, don’t worry and trust the process! It’s going to thicken a lot more.
Next, add the spinach to the pot and stir it in.
Let the one pot creamy chicken pasta sit in the pot, stirring occasionally, until the sauce is thickened and the spinach has wilted (between 3 to 5 minutes).
Serve your Instant Pot Chicken and Mushroom Florentine in bowls garnished with additional Parmesan cheese and crushed red pepper, if desired.
This one pot creamy chicken pasta is SO good, and so easy to make in your Instant Pot! Here’s the full creamy mushroom spinach pasta recipe. Enjoy, and if you like this, definitely check out some of my other tried-and-true Instant Pot pasta variations!
Creamy Instant Pot Chicken and Mushroom Florentine
Looking for an Instant Pot spinach pasta or Instant Pot chicken and mushroom recipe? This one pot creamy chicken pasta is delicious and so easy to make in your electric pressure cooker! Instant Pot chicken Florentine with mushrooms will become a regular on your dinner rotation.
Ingredients
- 2 tablespoons butter or margarine
- 1 ½ pounds boneless skinless chicken thighs, cut into bite-size pieces
- 1 8-ounce package sliced button mushrooms
- 4 cloves garlic, minced
- 3 cups chicken stock
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 12-ounce package uncooked linguine pasta, broken in half
- 1 8-ounce package cream cheese, cubed
- ½ cup shredded Parmesan cheese, plus more for garnish
- ½ cup heavy whipping cream
- 3 cups baby spinach
- Optional: Crushed red pepper, for garnish
Instructions
- Select the Sauté function on a multi-functional electric pressure cooker (such as an Instant Pot®). Melt the butter in the pot. Add the chicken, mushrooms, and minced garlic to the pot and sauté until the chicken is just starting to brown and the mushrooms are starting to soften, about 5 minutes. Push Cancel to end Sauté function, and remove the chicken and mushrooms with a slotted spoon and set aside.
- Add the chicken stock, salt, pepper, garlic powder, and onion powder to the pot and stir with a wooden or plastic spoon, scraping the bottom of the pot to loosen any browned bits. Add linguine to the pot, making sure the noodles are all submerged in the liquid, but do not stir.
- Return the chicken and mushrooms to the pot, placing on top of the noodles without stirring. Place the cream cheese cubes over the top of the chicken, and do not stir.
- Close and lock the pressure cooker lid, make sure the pressure/steam release switch is set to sealing, and set the cooking time to 6 minutes at high/normal pressure for al dente pasta (add 1 minute if you want softer noodles). It will take about 14 minutes for the pot to reach pressure before the cooking time begins. After the pressure cooking time ends, carefully release the pressure using the manufacturer’s quick release method.
- Open the lid and add Parmesan cheese and heavy cream to the pot, stirring until the cream cheese and Parmesan cheese have completely blended into the pasta sauce and any noodles that were stuck together have broken up. Stir in the spinach and let the pasta sit in the pot, stirring occasionally, until the sauce is thickened and the spinach has wilted, 3 to 5 minutes.
- Serve in bowls garnished with additional Parmesan cheese and crushed red pepper, if desired.
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