CHICKEN AND SPINACH CASSEROLE
PREP:
15 MINUTES |
TOTAL COOK TIME:
28 MINUTES |
MAKES:
4–6 SERVINGS
APPROX. PRESSURE BUILD:
7 MINUTES |
PRESSURE COOK:
22 MINUTES |
BAKE/ROAST:
6 MINUTES
BEGINNER RECIPE
DIRECTIONS
1
Place chicken, onion, garlic, stock, salt, and
pepper in the pot; stir to combine.
2
Assemble the pressure lid, making sure the
pressure release button is in the SEAL position.
Select PRESSURE and set to HIGH. Set time
to 20 minutes. Select START/STOP to begin.
3
When pressure cooking is complete, quick release
the pressure by moving the pressure release valve
to the VENT position. Carefully remove lid when
unit has finished releasing pressure.
4
Select SEAR/SAUTÉ and set to 3 (medium).
Select START/STOP to begin. Add spinach
to pot, stirring to combine.
5
Add flour to pot; stir to combine. Continue stirring
until sauce thickens, approximately 2 minutes.
Once the sauce has thickened, select START/STOP
to turn off SEAR/SAUTÉ. Add dill, scallions, and
feta cheese. Stir to incorporate.
6
Place phyllo dough, 2 sheets at a time, evenly
over the chicken mixture. Using a pastry brush,
liberally brush each layer of dough sheets with
melted butter.
7
Close crisping lid. Select BAKE/ROAST, set
temperature to 350°F, and set time to 6 minutes.
Select START/STOP to begin.
8
When cooking is complete, allow to cool for
5 minutes before serving.
INGREDIENTS
1
1
/
2
pounds uncooked boneless,
skinless chicken thighs
1 yellow onion, peeled, diced
3 cloves garlic, peeled, minced
1
/
2
cup chicken stock
2 teaspoons kosher salt
1 teaspoon ground black pepper
1 package (16 ounces) fresh baby spinach
1 tablespoon all-purpose flour
1 tablespoon fresh dill
1 bunch fresh scallions, chopped
1 container (6 ounces) feta cheese
6 sheets phyllo dough, thawed
1
/
2
stick (
1
/
4
cup) unsalted butter, melted
21
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