Instant Pot Chicken Florentine

Begin by placing the chicken in a bowl and generously sprinkling it with Cajun seasoning. Ensure the seasonings are evenly distributed by stirring until the chicken is well-coated.

Next, activate your pressure cooker and add a sufficient amount of olive oil to the pot. Set the device to its Saute function and allow it to heat up before adding the seasoned chicken. Once the oil is hot, carefully place the chicken into it and sauté for 3 to 5 minutes, stirring occasionally to prevent burning.

Following the chicken's cooking time, add a sliced onion to the pot and continue to sauté until the chicken is cooked through and no longer pink in its center, approximately 5 minutes beyond the initial cooking time. At this stage, use a spatula to scrape up any browned bits that have accumulated at the bottom of the pot.

Now, add a generous helping of dry pasta to the pot, followed by just enough water to cover it lightly. On top of the pasta, place a handful of fresh spinach leaves. Immediately cancel the Saute function to switch to the pressure cooker's steam release mode.

Close and secure the lid, then set the device according to its manufacturer's instructions for high pressure. Set a timer for 1 minute and wait patiently for the pressure to build up, allowing around 10 to 15 minutes.

Once the pressure has been released using the quick-release method, as instructed by your device's manufacturer, carefully unlock and remove the lid. Stir all the ingredients together to combine them perfectly.

Switch your pressure cooker back to its Saute function, then add a generous dollop of whipping cream. Next, pour in the basil pesto and stir until everything is well combined.

Finally, add a sprinkle of Parmesan cheese to the pot and close the lid. Cook covered until the cheese has melted, about 5 minutes later. Remove the lid and stir everything together once more before serving.