Instant Pot Creamy Garlic Parmesan Chicken
Simple dinner the entire family will love! This Creamy Garlic Parmesan Chicken is cozy and comforting and as easy as dump and go when it comes to dinner!
Servings: 4
Ingredients
- 2 lb boneless chicken breasts (fresh or frozen)
- 4 - 6 oz. cream cheese, cubed
- 1/2 c grated parmesan
- 1/2 c chicken broth
- 1 tsp garlic powder (plus more to taste)
- 1 c freshly chopped spinach
- 1/2 tsp cracked pepper
- 1/2 tsp sea salt
Instructions
- Add chicken broth to the bottom of Instant Pot. Place chicken breasts on top. (you can use trivet if desired).
- Season chicken with desired amount of sea salt and then sprinkle pepper and garlic over to cover.
- Close Instant Pot and move vent to "sealing." Set to pressure cook high for 10 minutes for thawed chicken and 12 minutes for frozen chicken.
- When timer is done, do a quick release. Open Instant Pot and check that internal temperature of chicken is 165°F. If it is not, you can cook for a few minutes longer. If it is at 165° Use two forks to shred the chicken. Just be careful of the sides of the pot. You can transfer everything to a bowl if preferred. Stir in the spinach, cream cheese and parmesan and continue to mix until the cream cheese is smooth and creamy.
- Serve as desired and enjoy!
Notes
- The spinach easily wilts when you shred and stir the chicken. If you are using frozen spinach, thaw and strain it before adding it in.
- A couple forks is all you need to easily shred the chicken!
- Make sure you read the manual to your pressure cooker and understand how to safely use it. The thing I honestly forget to do a lot is to put the knob to "sealing" and then I waste time because all of the pressure is seeping out. Don't be like me!!!
Nutrition
Calories: 413kcal | Carbohydrates: 2g | Protein: 55g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 187mg | Sodium: 659mg | Potassium: 959mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1260IU | Vitamin C: 7mg | Calcium: 185mg | Iron: 1mg