An easy chicken and spinach recipe… and a ridiculously delicious gluten-free one-pot meal that’s ready in 30 minutes!
Set the Instant Pot to sauté mode. (I used the Instant Pot Duo 6 Quart for this recipe.) Add 1 tablespoon of oil and brown mushrooms for 3-4 minutes.
Remove the mushrooms. Season the chicken thighs with salt and pepper, add another tablespoon of olive oil to the inner pot, and sear chicken about 3 minutes a side then remove and set aside.
Add onions and garlic, and cook about 3-4 minutes.
Add in the sautéed mushrooms, chicken stock, and a 1/2 teaspoon salt and pepper, then stir. Place chicken on the top.
Close the lid and set to manual high pressure for 7 minutes. It will take about 7 minutes for the IP to come to pressure.
Stir the spinach in, and serve warm with chicken.
If not everyone wants spinach, just keep the spinach out and add it to individual portions when you are plating the meal.