5.0 from 9 votes
Instant Pot Chicken Florentine Recipe
Instant Pot Chicken Florentine Recipe is a great dinner idea with cheese, spinach and tender chicken. Everything blends together for the best comfort food.
Prep Time
10 mins
Cook Time
10 mins
Saute
5 mins
Total Time
28 mins
Servings: 6
Calories: 353 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 4 boneless skinless chicken breasts
- 1 tbsp olive oil
- 2 tbsp butter
- 1 cup dry white wine (or cooking wine)
- 1 tbsp minced garlic
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon oregano
- 1 cup heavy whipping cream
- 1 tbsp cornstarch
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach (chopped)
Instructions
- Turn the Instant Pot to the sauté setting. Once the insert is hot, pour in the olive oil. Then place the chicken on top and season it with salt and pepper.
- Cook the chicken for 3-4 minutes to brown the outside of the chicken without cooking it completely. Make sure to flip the chicken so that both sides are browned evenly. When you flip the chicken, make sure to scrape off any brown bites from the bottom of the pot.
- Then add in the garlic, oregano and dry white wine.
- Put the lid on the instant pot and set the valve on the lid to the sealing position. Cook on high pressure for 5 minutes. Once the time is done, move the valve on the lid from the seal position to the vent position to release any remaining pressure from the instant pot.
- Then switch the instant pot back to the sauté setting. Then stir together the cornstarch and heavy whipping cream in a small bowl.
- Pour this mixture into the instant pot. Let the mixture simmer for 2-3 minutes.
- Then stir in the fresh chopped spinach and the parmesan cheese into the instant pot.
- Cook on the sauté setting for a few minutes until the spinach has wilted. Then turn the instant pot off.
- Serve warm as is or over pasta and enjoy!
Cup of Yum
Notes
- Before pressure cooking in the instant pot, make sure to get all the brown bits off the bottom of the instant pot insert or you could get the “burn notice” when pressure cooking your sauce.
- Refrigerate the leftovers in an airtight container for up to 5 days.
Nutrition Information
Calories
353kcal
(18%)
Carbohydrates
6g
(2%)
Protein
20g
(40%)
Fat
25g
(38%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
110mg
(37%)
Sodium
478mg
(20%)
Potassium
429mg
(12%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
1739IU
(35%)
Vitamin C
4mg
(4%)
Calcium
127mg
(13%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 353
% Daily Value*
| Calories | 353kcal | 18% |
| Carbohydrates | 6g | 2% |
| Protein | 20g | 40% |
| Fat | 25g | 38% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 110mg | 37% |
| Sodium | 478mg | 20% |
| Potassium | 429mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1739IU | 35% |
| Vitamin C | 4mg | 4% |
| Calcium | 127mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.