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Instant Pot Chicken Florentine Pasta

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes (plus 10 minute NPR)
  • Total Time: 40 minutes
  • Yield: 4-6 servings 1x


Flavorful orecchiette pasta, chicken and spinach in a parmesan cheese sauce made quickly with only a handful of ingredients and all in one pot.


  • 1 Tbsp butter
  • 1 cup diced onion
  • 1 1/2 pounds chicken tenders
  • 1/41/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp Italian seasoning
  • 1 Tbsp minced garlic
  • 1 3/4 cups chicken broth
  • 1/2 pound (8 oz) uncooked orecchiette pasta
  • 23 cups loosely packed spinach, coarsely chopped
  • 1 cup shredded parmesan cheese


  1. Turn your Instant Pot to the saute setting. When the display says hot add in the butter and swirl it around to melt. Add in the onion. Add in the chicken and sprinkle it with kosher salt, pepper and Italian seasoning. Stir often until onions are soft, about 4-5 minutes. Then add in the garlic and saute for 20 seconds.  
  2. Pour in the chicken broth and scrape the bottom of the pot. Add in the pasta and press it down so it’s covered by liquid as much as possible.
  3. Cover the pot and lock the lid into place. Make sure valve is set to sealing. Set the manual/pressure cook button to 5 minutes. When the time is up let the pot sit for 5-10 minutes and then move the valve to venting. Remove the lid.
  4. Stir in the chopped spinach and the parmesan cheese. Scoop into bowls and enjoy.  


I used my 6 quart Instant Pot Duo 60 7 in 1*. You can use an 8 quart pot or 3 quart pot with no changes to the recipe.

  • Category: Chicken
  • Method: Instant Pot