Several years ago I started buying pre-packaged chicken florentine from the freezer section at my local grocery store and I fell in love with the flavors. Chicken florentine is traditionally made up of chicken in a cheesy spinach and mushroom sauce. It can be served with or without pasta, with potatoes or rice.
Our version of Instant Pot Chicken Florentine does a great job of combining all of these flavors in just a few minutes! Since we like to serve this dish over pasta, we created the recipe with extra sauce!
Tips for making Instant Pot Chicken Florentine
1.Use fresh spinach if you can. The freshness of the spinach adds so much flavor and really kicks it up a notch. If you don’t have fresh spinach, you can use frozen. Just be sure to thaw it and drain it as much as you can. If you don’t drain it well, you will end up with too much liquid in the dish.
2.I prefer to brown the chicken before pressure cooking it. I find that it helps to add flavor and keeps the chicken a bit juicier.
3.Be sure to cut the spinach into 1-inch pieces. The first time I made this, I put the spinach in whole. Some spinach leaves are HUGE and can be too much for one bite. You don’t have to be fancy or measure when cutting the spinach. Just roughly chop it up!
4. You can use frozen chicken tenders. You don’t need to adjust the cooking time. The Instant Pot will just take longer to get up to pressure. During this extra time, the chicken tenders will start to thaw out.
Looking for more recipes? Check out some of our favorites!
- Instant Pot ABC Green Beans
- Instant Pot Pecan Glazed Ham
- Instant Pot Carrot Cake Cheesecake
- Instant Pot Black Eyed Peas
- Instant Pot Hard Boiled Eggs
Ingredients for making Instant Pot Chicken Florentine:
- 1 tablespoon olive oil
- 2 pounds of boneless, skinless chicken breasts cut into tenders-you can use precut tenders
- 8 ounces sliced white mushrooms
- ½ cup diced onion
- 2 tablespoons salted butter
- 2 tablespoons flour
- 1 tablespoon garlic-minced
- 1 cup chicken broth
- ½ cup milk or heavy cream
- ½ teaspoon salt
- ½ teaspoon pepper
- 4 cups fresh spinach-roughly cut into 1-2 inch pieces
- 1 cup grated parmesan cheese
Directions for making Instant Pot Chicken Florentine:
1.Turn Instant Pot on saute-hi. Once the Instant Pot is hot, pour in olive oil and onions. Saute for 3-4 minutes until onions are tender and translucent.
2.Season chicken breast tenders with salt and pepper and then add to the Instant Pot and saute for 3-4 minutes. You want to brown the chicken without cooking it completely. Be sure to flip the chicken so that all sides brown. As you are flipping the chicken, be sure to scrape off any cooked on chicken bits from the bottom of the pot with your silicone spatula or silicone tongs. Don’t use metal to scrape the pot or it might scratch.
3.Add garlic and mushrooms and then stir. Pour in chicken broth.
4.Close the pressure cooker lid and move the valve to the “seal” position. Pressure cook on high for 5 minutes. Once the timer beeps, slow-release pressure for 5 minutes and then move the seal to “vent” position and remove the remaining pressure. Open lid.
5.Turn Instant Pot on saute-high. Combine milk and flour in a mason jar or small cup to create a slurry. Make sure that it is mixed together thoroughly and there are no lumps. Pour into Instant Pot and stir.
6.Add butter and parmesan cheese to the Instant Pot and stir until well combined. Let simmer for 2-3 minutes.
7.Add the fresh spinach to the Instant Pot and stir until spinach has wilted and combined with all ingredients.
8.Serve with your choice of pasta or potatoes. Enjoy!
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Instant Pot Chicken Florentine
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Ingredients
- 1 tablespoon olive oil
- 2 pounds chicken breasts (boneless, skinless chicken breasts cut into tenders- you can use precut tenders)
- 8 ounces mushrooms (white-sliced)
- ½ cup onion (diced)
- 2 tablespoons butter (salted)
- 2 tablespoons flour (all purpose)
- 1 tablespoon garlic (minced)
- 1 cup chicken broth
- ½ cup milk (can use heavy cream instead)
- ½ teaspoon salt
- ½ teaspoon pepper
- 4 cups spinach (fresh-roughly cut into 1-2 inch pieces)
- 1 cup Parmesan cheese (grated)
Instructions
- Turn Instant Pot on saute-hi. Once the Instant Pot is hot, pour in olive oil and onions. Saute for 3-4 minutes until onions are tender and translucent.
- Season chicken breast tenders with salt and pepper and then add to the Instant Pot and saute for 3-4 minutes. You want to brown the chicken without cooking it completely. Be sure to flip the chicken so that all sides brown. As you are flipping the chicken, be sure to scrape off any cooked on chicken bits from the bottom of the pot with your silicone spatula or silicone tongs. Don’t use metal to scrape the pot or it might scratch.
- Add garlic and mushrooms and then stir. Pour in chicken broth.
- Close the pressure cook lid and move valve to the “seal” position. Pressure cook on high for 5 minutes. Once timer beeps, slow release pressure for 5 minutes and then move seal to “vent” position and remove remaining pressure. Open lid.
- Turn Instant Pot on saute-high. Combine milk and flour in a mason jar or small cup to create a slurry. Make sure that it is mixed together thoroughly and there are no lumps. Pour into instant pot and stir.
- Add butter and parmesan cheese to the Instant Pot and stir until well combined. Let simmer for 2-3 minutes.
- Add the fresh spinach to the Instant Pot and stir until spinach has wilted and combined with all ingredients.
- Serve with your choice of pasta or potatoes. Enjoy!
Nutrition
Nutrition information is provided as a courtesy and is an estimate only.
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