4cupsspinachfresh-roughly cut into 1-2 inch pieces
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!