Insta-Pot Chicken and Vegetables
3 Tablespoons Extra-Virgin Olive Oil
1 Medium Onion, Chopped
8 Ounces Sliced Mushrooms
Kosher Salt And Ground Black Pepper To Taste
6 Cloves Garlic, Minced
5 Cups Chicken Broth
1 Tablespoon Italian Seasoning
1 (16 Ounce) Package Spaghetti
2 Pounds Chicken Tenderloins
1 (12 Ounce) Package Whipped Cream Cheese
3 Cups Chopped Fresh Spinach
1 Pinch Ground Nutmeg
4 Tablespoons Grated Parmesan Cheese, Or To Taste
Step 1 Turn on an 8-quart multi-functional pressure cooker (such as Instant Pot®), add oil, and select Saute function. Add onions and mushrooms to the hot oil; season with salt and pepper. Cook and stir until onions are turning clear and mushrooms begin to soften, 3 to 5 minutes. Add garlic; cook and stir until fragrant, 1 to 2 minutes. Transfer vegetables to a bowl and reserve.
Step 2 Pour chicken broth into the pot and add Italian seasoning. Break spaghetti noodles in half and add to the pot in 2 layers, with the second layer in a crisscross direction to the first layer.
Step 3 Season chicken tenderloins with salt and pepper. Lay on top of the spaghetti. Spoon cooked vegetables over top. Cancel Saute function.
Step 4 Close and lock the lid and seal the vent. Select high pressure according to manufacturer’s instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
Step 5 Release pressure using the natural-release method according to manufacturer’s instructions, for 6 minutes, then use the quick-release method to release any remaining pressure. Unlock and remove the lid.
Step 6 Add cream cheese, spinach, and nutmeg; stir to distribute ingredients.
Step 7 Replace the lid and allow the residual heat of the pot to melt the cheese and lightly steam the spinach, about 10 minutes. Give the spaghetti and sauce a final stir, then serve with Parmesan cheese. Serves 8