Select sauté mode on your Instant Pot. Add oil, ground chicken, onion, salt, and pepper. Cook, breaking up chicken into small pieces, until chicken is no longer pink and onions are translucent (7 to 8 minutes). Add garlic and red pepper flakes and cook for 1 to 2 minutes, stirring, or until garlic is fragrant.
Add wine and cook for 2 to 3 minutes or until wine is slightly reduced, scraping up any brown bits from the bottom of the Instant Pot.
Add chicken broth and pasta. Stir to combine and make sure pasta is submerged in liquid.
Cover and set Instant Pot to pressure cook for 5 minutes, turning valve to seal. When the timer goes off, turn valve to quick release the pressure.
Keep Instant Pot on warm, add spinach and place cover on (don’t turn to latch). Let wilt for 2 to 3 minutes, stirring as needed to help it along.
Stir in Parmesan cheese, lemon zest, parsley, basil, chives, and butter, until butter is melted. Serve with additional Parmesan cheese.
If desired, substitute peas, asparagus, broccoli, or chopped Swiss chard for the spinach.
Try boneless skinless chicken breasts or thighs, cut into bite-sized pieces instead of ground chicken. Ground turkey, bacon, or sausage are more alternatives.
Vegetarianoption: omit ground chicken. Stir in one can rinsed and drained cannellini beans with the spinach.
Make this meal on the stove in a large skillet with a cover, or a Dutch oven. Brown the meat and veggies as directed, add the wine to deglaze the pan, and then add the pasta and broth. Make sure the pasta is submerged, cover, and cook 10 to 15 minutes, stirring occasionally to make sure there's plenty of liquid. Continue with the recipe as written.