Easy Instant Pot Chicken Linguine
On busy weeknights, a quick, easy dinner is a must. This Instant Post linguini dinner is perfect for those nights when you have sports, school events, meetings, or need relief from mid-week burnout.
Servings 6 people
Calories 432kcal
Cost $8
Equipment
- Pressure Cooker or Instant Pot
- Knife
- cutting board
- Measuring Cup and Spoons
- Mixing Spoon
Ingredients
- 2-4 Chicken Breasts Cubed
- ¼-½ Cup Diced White or Yellow Onion
- ½ Cup White Wine
- 1 Cup Chicken Stock
- 1 Can Diced Tomatoes
- ½-¾ Cup Fresh Baby Spinach
- ¼ Cup Bacon Bits
- ½ Cup Grated Parmesan Cheese
- 1-2 tbsp Olive Oil
- 1 TBSP Garlic Powder
- 1 TBSP Garlic (fresh or jar)
- ½-1 Box Linguine Noodles
Instructions
- Dice Onion and set aside
- Cube Chicken Breast season to your liking
- Drizzle Olive Oil into Instant Pot
- Turn Instant Pot or Pressure Cooker to Saute
- Add Chicken Breast and cook for 5-7 minutes stirring regularly
- Add onions to Instant Pot stir and cook for 3 Minutes
- Add Wine and Mix. Using a Plastic mixing spoon scrap the bottom of the bot to remove all the stuck on flavors
- Add can of diced tomatoes
- Add Chicken Stock
- Break Linguine Noodles in half and add to the Instant Pot
- Mix everything and ensure all noodles are covered in liuid
- Add lid to Instant Pot and manually put under pressure for 4 minutes
- Manually release pressure
- Stir to combine all ingredients in the Instant Pot
- Add Fresh Spinach, Bacon bits and grated parmesan cheese and stir
- Serve with fresh bread and enjoy
Notes
If you want to make this a creamy dish, you can add 1/4 c heavy cream at the end of cooking.