Instant Pot Fancy Pants Chicken–chicken tenderloins in a creamy sauce with ham, spinach and mushrooms. Lots of flavor for a small amount of work!

Instant Pot Fancy Pants Chicken
This dump and go recipe is so easy but seems quite fancy! It’s got great flavors from the balsamic vinegar, italian dressing mix and the ham. My family gobbled this up quickly!
I used frozen chicken tenderloins (Costco) that I had thawed about halfway. You can also use chicken thighs or chicken breasts but you’ll need to increase the cooking time to 12 minutes with a 10 minute natural pressure release. I do like the chicken tenderloins because they stay moist and tender and only need a 2 minute pressure cook time!
We loved eating this over a bed of brown rice that I made in a separate Instant Pot. Really, you could serve this sauce over mashed potatoes, orzo, couscous, quinoa, egg noodles etc. Whatever you like best!
Ingredients/Substitution Ideas
- Chicken tenderloins–or chicken breasts or thighs
- Balsamic vinegar
- Olive oil
- Zesty Italian salad dressing mix–I used the store brand
- Mushrooms
- Chicken broth–or water and Better than Bouillon
- Ham or prosciutto
- Spinach–fresh or frozen
- Cream cheese
- Cornstarch
- Mozzarella
Steps
In a large bowl add the chicken, vinegar, olive oil, dressing mix and mushrooms. Stir well so that the chicken and mushrooms are coated.
Add chicken broth into Instant Pot. Dump the chicken mixture into the Instant Pot.

Add in the ham, spinach and cream cheese.

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 2 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.

In a small bowl stir together the cornstarch and 3 Tbsp of water until smooth. Turn Instant Pot to saute setting. Stir the slurry into the pot to thicken the sauce. Turn off pot once thickened.

Stir the mozzarella into the sauce.

Serve chicken and sauce over hot cooked rice, noodles or potatoes.

Notes/Tips
- Serve over the top of hot cooked rice, egg noodles, mashed potatoes, cauliflower rice, etc. Serve some asparagus or roasted broccoli alongside the meal.
- I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
- Try using chopped kale in the place of spinach.
- Try using a packet of dry ranch dressing mix in the place of Italian dressing mix.
- Don’t like mushrooms? Try using some chopped artichoke hearts.
- Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- Other recipes you can make with the other half of the brick of cream cheese are Instant Pot Cranky Mom Dinner or My Man’s Casserole.

More Instant Pot Chicken Tenderloins Recipes…
Old Lady on a Bus Chicken
Old Lady on a Bus Chicken is chicken tenderloins that can be made in your Instant Pot, Crockpot or oven. The secret is the barbecue sauce that has a special ingredient…orange juice concentrate!
Instant Pot Chicken Rosa Maria
Chicken, ham and mushrooms in a lemon sauce with cheese. A flavorful chicken dish that is anything but bland!
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.


Instant Pot Fancy Pants Chicken
- Prep Time: 20 minutes
- Cook Time: 2 minutes (plus 5 minute NPR)
- Total Time: 22 minutes
- Yield: 4–6 servings 1x
Description
Chicken tenderloins in a creamy sauce with ham, spinach and mushrooms. Lots of flavor for a small amount of work!
Ingredients
- 1 1/2 pounds chicken tenderloins
- 1 Tbsp balsamic vinegar
- 1 Tbsp olive oil
- 1 package zesty Italian salad dressing mix
- 4 ounces sliced mushrooms
- 1/2 cup chicken broth
- 3 ounces chopped ham or proscuitto
- 3 cups spinach
- 4 ounces cream cheese
- 2 Tbsp cornstarch
- 1/2 cup shredded mozzarella
Instructions
- In a large bowl add the chicken, vinegar, olive oil, dressing mix and mushrooms. Stir well so that the chicken and mushrooms are coated.
- Add chicken broth into Instant Pot. Dump the chicken mixture into the Instant Pot.
- Add in the ham, spinach and cream cheese.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 2 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- In a small bowl stir together the cornstarch and 3 Tbsp of water until smooth. Turn Instant Pot to saute setting. Stir the slurry into the pot to thicken the sauce. Turn off pot once thickened.
- Stir the mozzarella into the sauce.
- Serve chicken and sauce over hot cooked rice, noodles or potatoes.
- Category: Chicken
- Method: Instant Pot
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
can you make this in crock pot
Oh my goodness was this delish! I sliced up chicken breast (because that’s what I had) and coated all as directed. My family really liked it! Next time going to try it with Ranch.
★★★★★
Thanks so much Murphy!