Instant Pot® Tuscan Chicken Pasta

Sun-dried tomatoes, spinach, and Parmesan cheese add Tuscan flair to this Instant Pot® chicken dish for two.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 665 Calories

Ingredients

• 1 tablespoon salted butter
• 2 cups roughly chopped fresh spinach
• 1 tablespoon herb-infused olive oil
• 1 (5 ounce) skinless, boneless chicken breast, cut in bite-sized pieces
• 1 cup freshly shaved Parmesan cheese, or to taste
• 0.5 cup heavy whipping cream
• 0.5 teaspoon dried oregano
• 1.25 cups chicken broth
• 1.5 teaspoons garlic granules
• 0.75 cup farfalle pasta
• 0.25 cup julienned sun-dried tomatoes in oil, drained
• 1 1/2 teaspoons Italian-style soffrito seasoning blend (such as Trader Joe's&re

Recipe Instructions

Step 1

Heat butter and oil in a multi-functional pressure cooker (such as Instant Pot®) set to Saute function. Add chicken to the hot pot; stir in garlic and oregano. Cook and stir until chicken is golden brown, 5 to 7 minutes.

Step 2

Pour chicken broth into the pot and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Stir in pasta and whipping cream. Add spinach and sun-dried tomatoes on top. Hit Cancel.

Step 3

Stir in 1 cup Parmesan cheese until melted. Top with soffrito seasoning and extra cheese if desired. Serve immediately.

Step 4

Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.

Step 5

Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes; quick-release remaining pressure. Unlock and remove the lid.