Recently I found a new kind of bulk sausage labeled salt & pepper sausage (mine was made by Johnsonville). I bought it and found it to be similar to plain old breakfast sausage with a bit of extra seasoning. Remembering a lasagna that my grandma used to make, I used it in the following Instant Pot Chicken, Sausage, Mushrooms & Spinach adding ingredients I already had on hand. This luscious dish can be made in less than 30 minutes in an Instant Pot or pressure cooker, and is a great dish to serve over pasta.

If you have fresh spinach to use up, don’t add it as directed for the frozen block - stir it in at the same time you stir in the parmesan cheese so that it doesn’t overcook.

12 Servings

1 pound bulk sausage, your favorite - hot, salt & Pepper, Italian, Chorizo, etc.
1 pound boneless skinless chicken breast halves, trimmed of all fat, veins, etc., and cut into 2" chunks
1 small onion, chopped
1 pound mushrooms
10 ounces frozen spinach, (best if in a frozen block)
1 8 oz. can tomato sauce
1 14.5 ounce jar Alfredo sauce

2 cups grated Parmesan cheese

12 ounces penne pasta, or your favorite shape, cooked al dente in salted water and drained

1. Turn the Instant Pot to the sauté setting; brown the sausage and drain well.
2. Add the chicken pieces and brown slightly.
3. Top with the onions, then mushrooms, then the frozen spinach block on top.
4. Pour the tomato sauce over all, then the Alfredo sauce on top.
5. Cover the pot, set the valve to sealing, and set to manual for 5 minutes.
6. When the cycle is finished, let the pot sit for 5 minutes, then release the pressure.
7. Stir in the Parmesan cheese and serve over the pasta.

Amount Per Serving
Calories 375 Calories from Fat 180
Percent Total Calories From: Fat 48% Protein 28% Carb. 24%

Nutrient Amount per Serving
Total Fat 20 g
Saturated Fat 9 g
Cholesterol 94 mg
Sodium 1018 mg
Total Carbohydrate 22 g
Dietary Fiber 1 g
Sugars 1 g
Protein 26 g

Vitamin A 44% Vitamin C 18% Calcium 0% Iron 16%