YIELD: 6

Instant Pot Green Goddess

Chicken
When you cream-ify and green-ify a sauce with the most
flavorful and magical touches, you've just bore witness to
the Green Goddess.

PREP TIME COOK TIME ADDITIONAL TIME TOTAL TIME

5 minutes 5 minutes 15 minutes 25 minutes

Ingredients
1/4 cup extra virgin olive oil
1/4 - 1/3 cup all-purpose flour with a few dashes of salt, pepper and garlic powder whisked
in (you can also use coconut or quinoa flour for a lighter touch and to make it Keto)
2 pounds chicken breasts, thinly sliced into 1/4-inch cutlets
2 tablespoons salted butter or ghee
16 ounces sliced baby Bella or white mushrooms
1 cup low-sodium chicken broth
5-8 ounces baby spinach
8-ounce brick cream cheese, cut into 8 cubes (for easy melding)
1 cup pesto sauce (See Jeff's Tips)
10 ounces frozen peas (optional)
1/2 cup grated Parmesan

Serve Over:
Egg noodles, rice, cauliflower rice, veggies or zoodles, prepared separately to serve the
chicken and sauce over
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Instructions
1. Dredge (coat) the chicken cutlets in the flour mixture on both sides so it's fully and lightly
dusted.
2. Add the olive oil to the Instant Pot, hit Sauté and adjust to the More or High setting. After
3 minutes of heating add the chicken in batches (about 2 at a time will fit) and sear on each
side for 1 minute until lightly browned. Use tongs to remove the seared chicken to a plate
to rest. Repeat until all the chicken is seared.
3. Add the butter. Once melted, add the mushrooms and sauté, stirring often for about 3
minutes until softened and cooked down.
4. Add the broth and return the chicken to the pot, resting it on top of the mushrooms and
broth in a crisscross fashion. Top with the spinach. Secure the lid, move the valve to the
sealing position, hit Keep Warm/Cancel and then hit Pressure Cook or Manual for 5
minutes at high pressure. Quick release when done.
5. Use tongs to remove the chicken to a serving dish. Hit Keep Warm/Cancel and then hit
Sauté so it's on the More or High setting. Once it begins to bubble stir in the cream cheese,
pesto, Parmesan and frozen peas (if using - and don't worry about them being frozen. The
heat of the sauce will thaw them immediately). Once the cream cheese is melded into the
sauce, hit Keep Warm/Cancel to turn the pot off.
6. Drape the sauce over the chicken in the serving dish (you'll likely have a good amount of
sauce leftover too). Feel free to serve the chicken over a bed of pasta, zoodles, rice,
veggies or just on its own.

Jeffrey's Tips
If you want to save time and use store-bought pesto, Costco's is by far my favorite. But if you
wish to make your own which is also delicious, add the following to a food processor and blend
until puréed:
1 1/2 cups loosely packed fresh basil leaves
3 cloves garlic, lightly smashed
1/2 cup grated Parmesan cheese
1/3 cup extra virgin olive oil or avocado oil. (You can also use 1 ripe avocado, peeled and
pitted with 2 tablespoons cold water)
1/4 cup pine nuts, walnuts or pistachios

© Jeffrey CUISINE: American / CATEGORY: Poultry

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