Chunks of chicken smothered in a flavorful cream cheese and tomato sauce and then served over noodles, potatoes or rice.
- 1 Tbsp butter
- ½ cup minced onion
- 1 Tbsp minced garlic
- 1 cup chicken broth
- 1 ½ to 2 pounds of boneless, skinless chicken thighs (frozen is okay)
- ½ tsp kosher salt
- ½ tsp black pepper
- 1 tsp dried basil
- 1 (14.5 oz) can petite diced tomatoes
- 1 (8 oz) brick of cream cheese, softened
- 3 Tbsp cornstarch
- 2 cups coarsely chopped, loosely packed spinach
- Salt and pepper, to taste
- Turn your Instant Pot to the saute setting. When the display says HOT add in the butter and swirl it around until it is melted. Add in the onion and saute for about 4 minutes. Add in the garlic and saute for 20 seconds. Then add in the chicken broth and deglaze the pot. Turn off the saute setting.
- Nestle the chicken into the bottom of the pot. Sprinkle the kosher salt, pepper and basil over the top of the chicken. Dump the tomatoes on top of the chicken.
- Cover the Instant Pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 13 minutes for fresh chicken or 15 minutes for frozen chicken. When the time is up let the pot release the pressure naturally for 10 minutes and then move the valve to venting. Remove the lid.
- Stir in the softened cream cheese until it is melted. Turn on the saute setting. In a small bowl stir together 3 Tbsp cornstarch and 3 Tbsp water until smooth. Stir the mixture into the pot. The sauce will thicken up quickly. If desired, cut the chicken into pieces. I just used two forks and broke up the chicken into chunks. Stir in the chopped spinach. Salt and pepper to taste. Turn off the saute setting.
- Serve the chicken and sauce over mashed potatoes, rice, cauliflower rice or noodles.
- Category: Chicken
- Method: Instant Pot