Instant Pot Tuscan Chicken Pasta
A creamy pasta dish packed with chicken, spinach, and sun dried tomatoes. You can have this dinner on the table in under 15 minutes using the Instant Pot!
Servings: 6
Ingredients
- 1 lb chicken breasts, boneless/skinless, diced
- 8 oz ditalini pasta (or elbows)
- 2 cups chicken broth
- 2 tablespoon butter
- 4 oz cream cheese
- 3/4 cup milk
- 3/4 cup Parmesan cheese, grated
- 6.5 oz sun dried tomatoes, drained and chopped
- 1/2 teaspoon garlic salt
- 1/2 teaspoon black pepper
- 1 tablespoon dried basil
- 2 cups spinach (fresh is best, if using frozen...be sure to squeeze water out first)
Instructions
- In the Instant Pot, add the pasta, chicken broth, butter, and chicken.
- Place lid securely on and move valve to sealed position.
- Set on manual, high pressure, for 3 minutes.
- Once timer goes off, allow a natural pressure release for 5 minutes before releasing valve to remove remaining pressure.
- Remove lid and stir mixture around thoroughly.
- Turn off manual button and switch to saute function.
- Stir in the cream cheese, milk, garlic salt, black pepper, and Parmesan cheese.
- Add in the sun dried tomatoes and spinach stirring until spinach is cooked down a bit.
- Turn Instant Pot off and serve!
Notes
Recipe adapted from: 365 Days of Crockpot
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