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Three Cup Chicken
Spinach Chicken Alfredo
| By : |
| Prep Time | 5 minutes |
| Cook Time | 35 minutes |
| Servings |
4 servings
|
Ingredients
- 1 pound penne pasta
- 1-2 chicken breasts boneless and skinless
- 1-2 cups baby spinach washed
- 3 cups chicken stock unsalted
- 1 tablespoon olive oil
- kosher salt
- ground black pepper
Alfredo Sauce
- 7 - 8 cloves garlic minced
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 32 grams Parmigiano-Reggiano cheese finely grated (at room temperature)
- kosher salt
- ground black pepper
Garnish
- Parmigiano-Reggiano cheese grated
Ingredients
Alfredo Sauce
Garnish
|
Instructions
- Heat up your Instant Pot by pressing Sauté button and click Adjust button to go to Sauté More function. Wait until the indicator says HOT.
- Season one side of chicken breasts with kosher salt and ground black pepper. Add
1 tablespoon olive oil in the inner pot. Place chicken breasts in the pot (seasoned side down) and season the other side with kosher salt and black pepper. Brown each side for about 1 1/2 minutes. Set aside chicken breast. Add minced garlic cloves and sauté until fragrant, about a minute. Pour sauteed minced garlic into a stainless steel bowl. - Pour
1/2 cup unsalted chicken stock in the Instant Pot. Deglaze by scrubbing all the flavorful brown bits off the bottom of the pot and mix them into the stock mixture. - Add
1 pound penne pasta and chicken breasts in the Instant Pot. Pour in the remaining chicken stock. Try to submerge all the penne pasta in the chicken stock. Layer the stainless steel bowl with Alfredo sauce ingredients (except the cheese and seasoning) on the pasta in the Instant Pot. Close lid and pressure cook at High Pressure for 4 minutes + 4 minutes Quick Release. Release the remaining pressure. Open the lid carefully. - Remove stainless steel bowl and chicken breasts from the Instant Pot. Melt
2 tablespoons finely grated Parmigiano-Reggiano cheese into the Alfredo sauce 1/3 at a time while mixing with a fork. Taste & season with kosher salt (about3 pinches ) and ground black pepper. - Heat up the Instant Pot by pressing Cancel button, then Sauté button. Mix baby spinach and 3/4 of the Alfredo sauce with the cooked penne pasta. Taste and season with kosher salt and ground black pepper.
- Cut chicken breasts into slices and add chicken slices on top of the serving plate of pasta. Then, drizzle the remaining Alfredo sauce onto the chicken spinach pasta. Garnish with more Parmigiano-Reggiano cheese if desired. Serve immediately.
Amy and Jacky are a husband and wife team behind pressurecookrecipes.com. Born and raised in families from the restaurant industry, they have what they have coined “foodie genes”. Surrounded by so much food growing up and in their own food media company they started on their own, they fell in love with every aspect of food from photography to recipe development. In their exploration of delicious food and cooking techniques, they stumbled across pressure cooking and more importantly, Instant Pot! Amy and Jacky started their blog to bring happiness to the world through good food that is easy to make and delicious to eat! They want all of their readers to feel inspired and excited when cooking with their very own pressure cooker.
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Instructions are difficult to follow and understand but the plate is tasting great!
This was delicious but the recipe was very hard to follow. The only time I removed anything from the stainless steel bowl of the instant pot was the after browning the chicken and the garlic.
Very tasty. Not hard to make.
Terrible instructions but I improvised. Used three chicken breasts and two jars of Alfredo sauce and only took chickn out of pot after sauteing it. Put everything in the pot cooked for four minutes quick released and served. Was yummy!
It was amazing and I will be making it again.
Directions need some revising. It helps if you watch the video before you start because the written directions are a mess. Improvising was necessary. However, it tasted amazing! Will make again.
Just a suggestion – might want to revise ingredients list; it reads as 78 cloves of garlic not 7 or 8! Ha!
I added mushrooms and brocoli instead of spinach and then did my alfredo on the stove
And i added about 1/2-3/4 cup of marscapone then added it to the dish after
very delicious!!
Added much more garlic and a lot of fresh ground pepper. My 8 qrt pot needed more chicken broth to cover penne.
Over all this makes my favorites