Instant Pot Garlic Parmesan Chicken

by Linda Terrell https://nowmagazines.com/onlineeditions/editions/119granbury.pdf, page 18

(Pressure Cookery, Timber Cove, chicken)

Yield: 4 servings
Prep Time:
Cook Time:
Total Time:

Ingredients

2 Tbsp. butter
1 small onion, diced
2 tsp. garlic, minced
1/2 cup chicken broth
1/2 tsp. garlic powder
1/4 tsp. pepper
1/2 tsp. salt
8 oz. sliced mushrooms
16 oz. farfalle pasta
3 oz. spinach, coarsely chopped
1 to 1 1/2 lbs. boneless, skinless chicken breasts, sliced into 1/2-inch filets
Montreal Chicken Seasoning, to taste
1 cup half-and-half
2 Tbsp. flour
1/2 cup Parmesan cheese

Instructions

1. Turn Instant Pot to sauté mode. Add butter and onions; sauté for 3 to 4 minutes.
2. Add the garlic; sauté for 30 seconds. Add chicken broth, garlic powder, pepper and salt. Then add mushrooms, pasta, spinach and chicken. Sprinkle Montreal Chicken Seasoning on top of the chicken.
3. Put on the lid, making sure the steam valve is set to seal; set the manual cook time to 6 minutes. When cooking is over, let it natural pressure release for 10 minutes, then turn valve to vent.
4. Remove the lid; use tongs to place the chicken on a platter. Loosely cover the chicken with foil.
5. Turn the Instant Pot back to sauté mode.
6. Warm the half-and-half for 45 seconds in the microwave, then whisk the flour in until it’s smooth. Whisk the mixture into the Instant Pot. This will thicken the sauce in a few minutes.
7. Add the Parmesan cheese, and season with more salt and pepper, to taste. Pour the sauce over the chicken.