Ingredients
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3 tablespoons extra-virgin olive oil
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1 medium onion, chopped
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8 ounces sliced mushrooms
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salt and ground black pepper to taste
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6 cloves garlic, minced
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5 cups chicken broth
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1 tablespoon Italian seasoning
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1 (16 ounce) package spaghetti
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2 pounds chicken tenderloins
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1 (12 ounce) package whipped cream cheese
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3 cups chopped fresh spinach
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1 pinch ground nutmeg
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2 tablespoons grated Parmesan cheese, or to taste
Directions
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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.
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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.
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Season chicken tenderloins with salt and pepper. Lay on top of the spaghetti. Spoon cooked vegetables over top. Cancel Saute function.
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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.
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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.
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Add cream cheese, spinach, and nutmeg; stir to distribute ingredients.
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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.
Cook's Note:
Different brands and sizes of pressure cookers may require slightly different timing.
Nutrition Facts (per serving)
536 | Calories |
22g | Fat |
48g | Carbs |
36g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 536 | |
% Daily Value * | |
Total Fat 22g | 28% |
Saturated Fat 9g | 45% |
Cholesterol 110mg | 37% |
Sodium 997mg | 43% |
Total Carbohydrate 48g | 18% |
Dietary Fiber 3g | 10% |
Total Sugars 5g | |
Protein 36g | 71% |
Vitamin C 6mg | 6% |
Calcium 65mg | 5% |
Iron 3mg | 19% |
Potassium 512mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.