Try this one-pot Pressure Cooker Chicken Florentine recipe for your next family meal. It’s an easy recipe that you can enjoy with a slice of freshly baked garlic bread on a busy weeknight.
Pressure Cooker Chicken Florentine
Dinner time can be hectic around my house, with 4 kids running around with all that extra energy I wish I still had, it can get a little wild at times. Not only do I wish I still had their energy but I always wish dinner time could be less time cooking, more time eating and enjoying each other’s company.
That’s why when I discovered this miracle pot (Pressure Cooker) I found that not only can I make all of my favorite family Filipino Recipes. I could make almost everything I was buying premade in this one-pot in no time flat.
I usually buy a frozen pasta dish that my kids and I have been eating for years in the freezer aisle. When I discovered you could make one-pot meals in the pressure cooker I quickly went to work on making one of my favorite noodle dishes, Chicken Florentine. I will never buy that frozen premade pasta again, this was so creamy and delicious I couldn’t help but eat my entire bowl.
I love that with this recipe, I can control how much spinach goes into my dish. This dish so much cheaper to make at home, I can make this for less than $8 and feed all 5 of us. If you loved this recipe make sure to comment below and share it with your friends and family.
Check out my other Pressure Cooker Recipes
- Pressure Cooker Filipino Beef Tapa.
- Pressure Cooker Copycat Olive Garden Chicken Gnocchi Soup.
- Pressure Cooker Filipino Oxtail Soup.
- Pressure Cooker Indian Butter Chicken.
Pressure Cooker Chicken Florentine
Try this one-pot Pressure Cooker Chicken Florentine recipe for your next family meal. It's an easy recipe that you can enjoy with a slice of freshly baked garlic bread on a busy weeknight.
Ingredients
- 1-2 lb's of boneless chicken
- 2 Tablespoons of Oil
- 2 Tablespoons of Onion Powder, or use 1/2 an onion minced
- 2 Tablespoons of Garlic Powder, or use 4 cloves of garlic minced
- 1 Box of Bow Tie Noodles
- 2 Can's of Cream of Mushroom or Cream of Chicken
- 1 1/2 Cups of Milk
- 2 Cups of Fresh Spinach
- Salt and Pepper to Taste
Instructions
- Turn on your pot and select Saute, pour in oil and brown both sides of the chicken. Add the powdered onion, powdered garlic. and sprinkle salt and pepper. Cover both sides of the chicken.
- After chicken is browned add the cans of cream of mushroom or cream of chicken.
- Top with noodles and then add the milk and sprinkle pepper on top.
- Close the lid and set the pot to 15 minutes manual or hit the Chicken/Meat Button.
- Quick Pressure Release and then open the pot and stir everything together.
- With two forks shred the chickens to the sizes you desire and then add the fresh spinach and stir until blended well.
- Serve immediately with a side of garlic bread.
- Enjoy!
so do you cook the noodles before adding them to the pressure cooker?
Is the Pasta cooked or uncooked
Bobbi the pasta is uncooked when you put it into the pot
i just made this…super simple! but so good! this was my very first pressure cooker dish and im mad i ever cooked on a stove standing there like a chump…
i used cream of chicken and mushroom i thought why not the best of both worlds haha and i was lazy to mix it and it mixed itself while cooking.
thanks for this dish!
Love your comments.
Never made anything in a pressure cooker. Approximately how long does it take with prep and cook time?
How big is the box of pasta
My noodles were not cooked in 15 mins
I just made tonight and my bowtie pasta wasn’t quite done either…not quite al dente. Should I increase the liquid, time or both?
This was so good! I didn’t have enough powdered garlic so I did some fresh. I didn’t have enough milk so I did a cup of broth and 1/2 cup cream. I also added 8oz of mushrooms in addition to the cans of cream of mushroom soup and that was tasty. My husband and 2 year old loved it! It didn’t completely cook the pasta so next time I’ll add more liquid, maybe it’s because I have an 8qt IP…I also used fettuccine noodles because that’s what I had.
This didn’t go well for me in the instant pot, even with the prescribed amount of milk the instant pot would report “burn” and wouldn’t get to pressure. Tried twice and no luck. Ideas?
Hello, that sounds frustrating I apologize, what type of pot inner cooking pot are you using? Is it stainless steel or the ceramic nonstick?
Hey Jay, stainless steel instant pot. BTW awesome recipes!
Thank you so much Jason! That’s defiantly why you are getting the burn result. I used a ceramic non stick pot which usually helps avoid unwanted burn issues and messages. Were you able to try the recipe again and adjust anything to make it work for you?
I don’t have the ceramic inner- i didn’t know they made them- time to shop! lol Anyhow, have you been able to configure a work around for the stainless inner?
Hi Melyssa, Oh no! Yeah definitely get that ceramic inner liner for a future recipe, I love mine! I would highly suggest you add extra liquid (water) to play it safe. I would probably add about 1 cup – 2 cups just to play it safe. If it comes out a little too liquidy, turn on the saute mode to boil out the extra liquid. Please let me know if you try this and what your results were, I’d love to be able to help others like yourself.
Hi! So i made it last night with these changes to ensure pasta was cooked and nothing burned: I added 2cups of veggie stock, (enough to just barely submerge pasta in liquid) and cooked on manual/high for 9 minutes. I then turned on saute for a few minutes to thicken up a bit. Pasta was just past al dente. I would’ve done a minute or so less. This worked with my chicken because i butterflied the filets so they were thin. Any thicker may not have cooked in that time frame.
Tasty! Thank you for the suggestion 🙂
Great Minds Melyssa! I checked the comments on Mobile, but they don’t show up well there so I missed yours. I modified to add 3 cups of chicken bone broth and diced my chicken (no sauteing) before adding. Then I only had to do 6 minutes. It came out perfect! There was a tiny bit of browning on some of the pasta and chicken I didn’t get stirred together, but nothing burned.
I had the same problem tonight. We now have it in the oven. Any help would be appreciated.
Hi Jessica, I am sorry this happened to you. I would suggest you add 1 cup of chicken stock (or water) and add an additional 2 minutes. This should help with your problem. Also please remember to stir the pasta before closing the lid, making sure the liquid is above the noodles. Please let me know if this was helpful. I hope you are able to try it again soon :).
– Jay
I am wondering about adding mozzarella cheese. If so, would you suggest 4 oz grated or sliced on top? thanks!
This was really delicious! I did add another 1/2 milk, and it needed it. I also only used 1/2 box of pasta. Would make again.
My entire family of 6 loved this meal and it was even more delicious the next day for lunch. I didn’t change a thing and it was perfect. I’m going to try your other insta-pot recipes!
I made this tonight and followed the recipe esxactly but it wasn’t nearly as clreamy as the picture. And my noodles were almost too done. Like mushy. Any tips?
Saw this on Pinterest and came to check it out. Very disappointed that you use canned chemical soup.
This was outstanding. I used a little more milk and added parmesean cheese at the end. I cooked it for about 16 minutes. Oh yes, i added fresh mushrooms too. Made it for my granddaughter’s lunches. Nice and hearty.