Instant Pot Fancy Pants Chicken

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!

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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.

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More Instant Pot Chicken Tenderloins Recipes…

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*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.