Seriously. This is my family’s new favorite. And it’s actually perfect for those weeknight dinners where you need to make something delicious and fast. You won’t regret making this one. The sauce is perfection.
Ingredients:
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 to 4 thick chicken breasts (approximately between 1.5 lb to 2 lb), vertically halved
- Salt
- Pepper
- Paprika
- Italian seasoning
- 5 to 6 garlic cloves, minced
- 1/2 cup sun dried tomatoes, diced
- 1/2 cup of vegetable or chicken broth/stock
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 6oz bag baby spinach leaves
Directions:
- Click Sauté on the Instant Pot. Add in olive oil and diced onions. Sauté for approximately 8 to 10 minutes.
- While the onion is sautéing, season the chicken breasts on both sides with salt, pepper, paprika and Italian seasoning.
- Add in seasoned chicken breasts in the IP. Brown the chicken on both sides.
- When chicken is browned on both sides, add in minced garlic and diced sun dried tomatoes. Stir well.
- Let it cook for 2 or 3 minutes. Add in the broth. Stir it.
- Close the lid. Turn the sauté button off. Press manual for 5 minutes (to pressure cook it).
- When it’s done, switch the valve from sealing to venting to do a quick release. Let all that steam out!
- Open the lid, take the chicken pieces out. Leave them on a plate.
- Add in heavy cream and Parmesan cheese. Keep stirring until the cheese melts.
- Add in the spinach leaves. The leaves will shrink/wilt down in size. Keep stirring.
- Add the chicken back in. Stir.
- Serve over a bed of pasta.
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