• 2 tablespoons of olive oil
  • 2 uncooked boneless, skinless chicken breasts
  • 1 tablespoon lemon juice
  • 1 teaspoon of paprika
  • 1 teaspoon of pepper
  • 1/2 white onion chopped
  • 3oz of chopped mushrooms
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • A dash of salt
  • 1 teaspoon of pepper
  • 1 teaspoon of basial
  • 1 teaspoon of pepper flakes
  • 4 2/3 cups of low sodium chicken broth
  • 1 cup of milk
  • 12 oz of pasta (I use chickpea or gluten-free)
  • 1 cup finely shredded parmesan cheese
  • 6oz of light cream cheese
  • 4 to 5 cups of spinach


  1. Turn Instant pot to saute.
  2. Season chicken breasts on both sides with paprika, and pepper.
  3. Add 1 tablespoon olive oil to the hot instant pot.
  4. Add chicken breasts and lemon juice to IP and cook for 2 minutes on each side, until browned. Remove to a plate.
  5. Add the other tablespoon of olive oil, mushrooms, and onion to the pot and sauté for 2 minutes.
  6. Add chicken broth, (scraping the bottom of the pot to deglaze it), seasonings, milk, pasta, and chicken breasts back to the pot.
  7. Close the IP lid and turn the release valve to seal. Cook on manual at high pressure for 5 minutes.
  8. When the timer beeps, do a controlled quick release, to release the pressure.
  9. Carefully open lid. Remove chicken to a plate and set aside.
  10. Gradually stir in cream cheese a few pieces at a time, stirring gently until it’s melted and the sauce is smooth.
  11. Stir in parmesan cheese and spinach. Season with salt and pepper, to taste.
  12. Chop the chicken and return to pot.
  13. The sauce will thicken as it cools. Serve warm, garnished with extra parmesan cheese, if desired.