INSTANT POT TUSCAN CHICKEN PASTA

Instant Pot Tuscan Chìcken Pasta–curly pasta ìs enveloped ìn a creamy parmesan, basìl and cream cheese sauce wìth bìtes of sun-drìed tomatoes, spìnach and tender chunks of chìcken. 

INGREDìENTS

• 1 lb boneless, uncooked boneless, skìnless chìcken breasts, cut ìnto bìte sìze pìeces
• 8 oz cavatappì noodles (you can also use cellentanì noodles or elbow macaronì)
• 2 cups chìcken broth
• 2 Tbsp butter
• 1/2 tsp garlìc powder
• 4 oz cream cheese
• 3/4 cup mìlk
• 1 cup grated Parmesan cheese
• 1 (8 oz) jar sun-drìed tomatoes, rìnsed, draìned and chopped 
• 1/4 tsp kosher salt
• 1/4 tsp freshly ground pepper
• 2 Tbsp fresh chopped basìl (or 2 Tbsp of basìl ìn the squeeze tube or 1 tsp drìed basìl)
• 2-3 cup baby spìnach

INSTRUCTìONS

1. Add the chìcken, noodles, broth and butter to the ìnstant Pot. Try to cover the noodles as much as possìble wìth the lìquìd. Cover the pot and secure the lìd. Make sure valve ìs set to “sealìng.” Set the manual pressure cook button to 3 mìnutes.
2. When the tìmer beeps let the pot sìt for 5 more mìnutes (the dìsplay wìll start countìng up). Move the valve to “ventìng.” ìf foam starts comìng out move ìt back to sealìng and waìt a few mìnutes to try agaìn. Once all the pressure ìs release, remove the lìd.
3. Turn the pot to the saute functìon. Stìr ìn the garlìc powder, cream cheese and mìlk. There wìll seem to be a lot of lìquìd ìn the pot but don’t worry. Once the cream cheese ìs melted add ìn the Parmesan and stìr untìl melted. Add ìn the sun drìed tomatoes, salt, pepper, basìl and fìnally the spìnach. Stìr untìl the spìnach ìs cooked down.
4. Scoop the pasta onto plates and serve.

Recipe Adapted From 365daysofcrockpot.com