Instant Pot® Tuscan Chicken Pasta

This comforting Instant Pot® pasta dish serves two. If you are low carb, just remove the pasta and serve on top of spaghetti squash or mashed cauliflower to lighten up your carb count.

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

Ingredients

• ½ cup heavy whipping cream
• ½ teaspoon dried oregano
• 1 ¼ cups chicken broth
• 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 ½ teaspoons garlic granules
• ¾ cup farfalle pasta
• ¼ cup julienned sun-dried tomatoes in oil, drained
• 1 cup freshly shaved Parmesan cheese, or to taste
• 1 1/2 teaspoons Italian-style soffrito seasoning blend (such as Trader Joe's®)

Recipe Instructions

Step 1

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 2

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 3

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 4

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

Step 5

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