NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup condensed cream of chicken soup

2 tbsp heavy whipping cream

1 tsp extra virgin olive oil

0.5 cup cremini mushrooms

1 cup baby spinach

0.25 cup yellow onion

1 clove garlic

0.5 tsp dried thyme

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Set the Instant Pot to Sauté mode and add the extra virgin olive oil to the inner pot.

• 2

  Once the oil is shimmering, add the diced yellow onion and sliced cremini mushrooms, sautéing for 3 to 4 minutes until the onions are translucent.

• 3

  Stir in the minced garlic, dried thyme, and dried oregano, cooking for 30 seconds until the aromatics are fragrant.

• 4

  Season the chicken breast with sea salt and black pepper, then place it into the pot on top of the vegetables.

• 5

  Pour the condensed cream of chicken soup over the chicken, ensuring the meat is well-covered to prevent drying out.

• 6

  Secure the Instant Pot lid and set the steam release valve to the Sealing position.

• 7

  Select Manual/Pressure Cook on High for 8 minutes.

• 8

  When the timer finishes, allow the pressure to release naturally for 5 minutes before performing a quick release for any remaining steam.

• 9

  Carefully open the lid and stir in the heavy whipping cream and baby spinach, allowing the residual heat to wilt the spinach into the sauce.

• 10

  Serve the chicken hot, generously ladled with the creamy herb sauce.