Creamy Chicken Florentine is something that sounds difficult, but tastes more like a comfort food.
With just 5 minutes of active prep time, you can literally have this delicious and easy pasta dish on the dinner table 20 minutes from right now. And if you have any issues with your Instant Pot or need more recipes, find our Electric Pressure Cooking Guide Here.
Instant Pot Chicken Florentine Ingredients
- 2 boneless skinless chicken breasts (4 halves) cut in to bite-size pieces
- 4 cups chicken broth
- 2 cans/boxes of cream of mushroom soup
- 4-8 cups baby spinach depending on preference
- 16 oz noodles (I mix a whole wheat and regular noodles and I have learned to use rotini or something similar instead of spaghetti just because it can clump)
- 2 cloves garlic minced
- 4 oz. sliced Mozzarella Cheese
- Parmesan Cheese, salt, and Italian seasoning to garnish
It’s up to you how much spinach you and your family normally enjoy. Just remember that it’s going to shrink down to a fraction of the size. So if it looks like a lot of leafy greens in there, imagine much less in your finished product and adjust accordingly.
Watch how we made Pressure Cooked Chicken Florentine
How to make Chicken Pasta in a Pressure cooker
Cut up or cube your chicken prior to cooking! Turn on your Instant pot to sauté putting the chicken and broth in first. (Turning it own will help heat up and start to boil so it takes less time to bring your pot to pressure).
Then put all ingredients in the instant pot other than the cheese. I typically prefer to break the spaghetti noodles in half to fit and maintain even sizes of noodles.
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After everything is in, you will want to place the cheese slices on TOP of the other ingredients.
It may seem like it’s very liquidy and you may worry it’s too much broth or soup. It’s normally just fine though after cooking. If for some reason it’s too much you can save it to pour over newly cooked noodles.
Finally, put the lid on and switch your pot over to Poultry for 15 minutes.
Related: Love pasta? Check out this Instant Pot Tuscan Tortellini, it’s delicious!
Use the quick release valve and serve up by itself, with some tomatoes, or some french bread. Top your finished product with some salt, Parmesan cheese, and some Italian seasoning spices.
This also makes a great freezer meal!
Just leave out the noodles and make them when you pull the chicken and sauce out of the freezer.
Need help learning the Instant Pot or want to help family & friends?
Check out the preview for this awesome FREE cheat sheet. It has 14 Instant Pot tips and tricks! And is the perfect list to laminate and post on the fridge or near your own pressure cooker. It will help you remember as you become more familiar or will help others in the household learn to use this great kitchen tool too.
More Instant Pot Recipes & information
Kara is an author and advocate for positive, grace-filled parenting. She is homeschooler to her 4 children living in Boston, MA and believes in creative educational approaches to help kids dive deeper into a rich learning experience. She has her degree in Secondary Education & Adolescent Childhood Development and is passionate about connecting with and helping other parents on their journey to raise awesome kids!
Laurie
If you leave out the pasta, should you use the same amount of liquid? 4c chicken broth and2 cans cream of mushroom?
Kara Carrero
Honestly I have no idea. The recipe is supposed to just be a one pot meal so I have never made it otherwise. I would venture to say thoug that you’re probably going to want to leave out a cup or two of the broth.
Jennifer
Hi! Did you ever make without the pasta? Thinking of doing that and would love feedback
Tracy
Wish I would of seen this comment before I put it into the instant. Now I’m a little nervous. Maybe I’ll just add some corn starch to thicken sauce at end. I have it on for 12 mins also cause I’m thinking 15 for diced chicken w out noodles would be to much. 🤔 Hope I’m right!
Kristi
I made this tonight and it was delicious! However, half of the pasta stayed in 1 large clump. I placed the ingredients in the order they appear in the recipe then tried to stir. It was very difficult to stir. Should I place the pasta in first or what did I do wrong?
Kara Carrero
So glad that you enjoyed it! You can take just enough olive oil to coat the noodles and it should help keep them from making a clump. I haven’t had that issue so it may be a difference in pasta, but I have had noodles clump in other ways cooking in the past and the olive oil trick saved the day for me. Hope it works for you as well!
Vee
How long am I sauté-ing for?
Kara Carrero
Just while you’re prepping. It starts heating up the pot and ingredients to help cut down on time to pressurize. You don’t HAVE to saute, just helps reduce overall time.
Jessica
What can I use in place of the cream of mushroom soup, since my husband is allergic to mushrooms. Cream of chicken?
Kara Carrero
If that’s what you would normally substitute with, then yes!
Laura
Have you ever tried to double the recipient?
Kara Carrero
I have not, but it should be all the same, except that the time to come to pressure will probably take longer. But you would keep the cook time the same.
Kaitlin
The pasta doesn’t wind up mushy? I’d imagine that it would if you’re cooking in the IP for 15 minutes when typically, pasta cooks for much less time on the stove.
Kara Carrero
Nope, it’s just right.
Maria
Is the cook time the same if I double the recipe? Thank you! My family LOVES this.
Kara Carrero
Yes! It might take a little longer to come to pressure though.
Sara
I made this tonight, and the flavor was fantastic! However, I also had the issue of the pasta clumping. I used basic store-brand spaghetti. I actually found it in “pot-size” where it’s already pre-cut to half the usual length! Pretty handy! Anyway, I layered everything in the order stated in the recipe, but then I decided to stir it all together, hoping that by mixing it all, the pasta wouldn’t clump. And I was afraid if the pasta was above the broth, it wouldn’t cook properly. Was I not supposed to mix it?
I will definitely have to try this one again, and perhaps coat the uncooked pasta with oil first as recommended in a reply to the previous comment on the pasta issue. The flavor really was great, I hope that will fix it.
Kara Carrero
So glad you like it! If you try it and the noodles still clump, you might even try a different kind of noodle like Rotini 🙂 I haven’t had a problem with clumping, but obviously a few people have!
D Madar
Must you cut up,the chicken? I am wondering if I can throw frozen chicken in the pot to make this dish. Remembering to thaw meat is the bane of my existence!
Kara Carrero
I am so bad about remembering as well! You can probably use frozen, but I personally have not. Maybe someone else will chime in soon with their results.
Nikki Browder
Can this be done with frozen breast? What changes have ti be made?
Kara Carrero
It should be able to be made with frozen chicken; however, I have not made it a such. I would add at least 10 minutes, but to be honest I would have to troubleshoot just like you!! Hope it works out.
Martha Ledoux
I finally got up the nerve to use my electric pressure cooker and I made the Chicken Florentine. It was very good. I used frozen chopped spinach and drained it well and it blended right in. I,too, had a problem with clumping but I used a fork to pull apart the clumps and other than some of the pasta being a little more al dente, it was fine. I’ll try the oil trick next time. Thanks for the recipe.
Cathy
My kids really enjoyed this! My 5 year old said “I really like this happy meal”. I left out the spinach since they don’t really eat it but added it to my husbands along with some extra mushrooms. I didn’t have a “poultry” setting on my instapot so I just used the “meat/stew” setting. We had gluten free spaghetti and it still tasted fine.
Marcie
I’m in the process of making this right now! Can’t wait to see how it turns out! I didn’t have a poultry setting so I’m suing the manual setting, hopefully that will work the same, as I’m totally new to the Instapot 🙂
Mtn.Bound
Making this tonight going to use farfalle instead but otherwise, will stick recipe. Thanks!
samantha
I just made this tonight & boy is it delicious! I used elbow macaroni which was just perfect enough 😀 The hubby and I are quite satisfied with this meal. Most definitely going to make it again!
Daneen
I didn’t use the whole 16 oz of noodles and I have a lot of liquid. I just thought that was way too many noodles. I guess I should have decreased the amount of broth??? We will just eat like a soup! About to find out how tasty it is. It smells wonderful!
Kara Carrero
The noodles help absorb the liquid so decreasing the noodles will increase the amount of broth left over. Hope you liked it even if it was a bit soupy!
Melia
This was very easy, thanks for the recipe.
Hints for clumpy noodles:
Break them up and layes them with the other ingredients. Don’t just put them all in at one time.
I used all of the broth and didn’t have an issue.
I made this for a Christmas potluck and they all enjoyed it.
Janet Cason
Made this today. I too had trouble with clumping but next time I will spread pasta out as I am adding ingredients. I added extra salt and Italian seasoning after cooking will add it before next time. I personally thought it needed a little extra flavor. Will definitely make this again. Thanks for sharing the recipe.
Frani
I have a Cosori pressure cooker. Made this for first time tonight. Followed the directions but used rigatoni instead of spaghetti. No clumping with pasta. Came out delicious! My daughter who usually doesn’t eat pasta dishes went back for seconds.
Donna
Kara, I am new to this whole thing ! we received a Power pressure cooker XL for Christmas from our kids ~ can your recipes for an Instant Pot be used with it ??? Your recipes are yummy and more like the ones I would fix from “scratch”.
Thanks,
Kara Carrero
As long as it is an electric pressure cooker, then yes!
Diann
Hi ~ This sounds yummy, but I try to avoid using processed foods. Do you have a suggestion for ingredients to use instead of canned soup? Thanks!
Kara Carrero
As do we. My best suggestion is to use what you would normally use in this scenario. We have a go to cream of mushroom soup recipe, but they’re all different.
Kristel
For those having the clumping issue, any time I use spaghetti noodles in my pressure cooker, always stack them in layers after breaking the noodles in half. One layer one way, another layer the opposite way, etc. Sometimes I layer the noodles in between other ingredients. Works every time.
Kain
I’m hungry right now.
PS. What do you think about adding little tomatoes on the dish? Looks perfect for me!
Kara Carrero
Sounds like a great addition!
Gigi
My 3rd ever IP and it was really good. I actually sautéed the chicken in olive oil first and then added the broth. I also used penne pasta and it turned out fantastic. No pasta sticking together. I think next time I will add a little garlic salt because it was slightly bland for my taste but the hubs liked it as is. For my IP the setting i used was meat. Thank you so much!
Thena
So glad it worked for you and would leave to hear how the added flavor goes!
Cindy
I made this tonight and it was great! I added (by accident) 10 oz of broth, but it turned out perfect! I left the spinach out until it was all finished because I like the spinach wilted just a bit. I also added cherry tomatoes and sautéed mushrooms. So good!
Thena
Adding mushrooms is a great idea. Sounds delicious!
Suzanne
Delicious..made it tonight and it was easy peasy and fantastic. Thanks.
Thena
So great to hear!
Kat
Hi, thanks for the recipe. I’m in Australia and don’t have an IP, as my cooker doesn’t have a meat or poultry setting (or anything fancy) what setting would I use? I only have low, med and high pressure settings and a timer of course.
Kara Carrero
The automatic setting is high pressure :]
Donna
I layer the noodles (GF) and also broke them up. Put them in like a log jam. Made sure they had some kind of liquid on them. A few were clumpeded, but not enough to matter. This was my second attempt. It’s a great dish!
Kasie
Changed up a few things and it turned out delicious. Used penne instead of spaghetti to avoid clumping, added mushrooms, and did one can cream of mush and one cream of chick soup (as that is what I had in my pantry), and tomatoes. Added spinach and cheese at the end instead of during cooking and still worked well. Next time will add less liquid because the pasta was a little soft but that may have been because of the mushroom addition. Also I might try not cubing the chicken prior to cooking as in my opinion it made the chicken a little dry.