Place the frozen sausage into the instant pot. Brush the frozen boneless and skinless chicken thighs with one (1) tablespoon of extra virgin olive oil. Coat the chicken in chopped onions and Old Bay seasoning, place the chicken into the Instant Pot on top of the sausage, place the lid on, and lock it into place.

Adjust the vent to the closed position.

Press the Meat| Stew option and adjust the timer to 20 minutes.

While the meat is cooking, place a large pot of water over high heat. When the water comes to a boil, add a pinch of sea salt and prepare the pasta following the package instructions.

When the pasta is al dente, drain off the water and return it to the pot. Add one (1) jar of Alfredo sauce, four (4) tbsps of McCormick Gourmet Italian Seasoning, two (2) tbsp of McCormick Chopped Onions, and one (1) tbsp of extra virgin olive oil. Toss to evenly coat the pasta set aside.

Remove the lid from the Instant Pot, add the chopped red onions, and select the Sauté option. Using two forks, break apart the sausage and shred the chicken thighs.

After cooking the meat, onions, and frozen sweet corn, let the meat continue to heat through for five (5) minutes. Add the spinach, close the lid, and allow the spinach to wilt (after 6 minutes).

While you wilt the spinach, spoon the pasta and Alfredo sauce mixture into a large casserole dish.

Remove the lid and transfer the sausage, chicken, and spinach into the casserole dish with the pasta using a large slotted spoon. Gently stir the pasta and meat together until it is thoroughly mixed and spread in the dish.

Pour the remaining jar of Alfredo sauce on top, and add the French's fried onions.

Set the oven on a high broil. When the oven is hot, place the casserole on the center rack and brown the top of the dish. Watch this step closely; it only takes a few minutes to toast the top of the casserole.

Remove from the oven and serve hot.