Season the chicken with salt and pepper.

Press the sauté button.

Add the olive oil to the pot.

Brown the chicken on both sides, remove and set aside.

Add the onion to the pot and sauté to deglaze the bottom.

Add the garlic, mushrooms, rosemary, thyme, chicken stock, wine, salt and pepper to the pot.

Place the chicken on top.

Place the lid on and lock.

Turn the steam release valve to closed.

Press the keep warm/cancel button.

Press the manual button and adjust the time for 10 minutes.

In a sauté pan, heat the butter on med/hi to melt.

Whisk in the flour and cook 2 minutes.

Remove from heat and set aside.

Once the pressure cooker has finished cooking, carefully release the steam.

Remove the chicken and set aside.

Press the sauté button.

Stir in the butter and flour mixture and whisk until the liquid has thickened.

Turn the unit off and add the spinach and pasta.

Stir well and place into serving dish.

Place chicken on top and ladle more sauce on.

Garnish with freshly grated parmesan.