Tuscan Chicken Pasta, (Instant Pot)

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Pre-Notes

My sister-in-law, Beth, shared this recipe with me. It is my favorite instant pot meal! Thanks Beth!

Ingredients

1. 1 lb boneless skinless chicken breasts (about 2 breasts)
2. 1 T olive oil
3. 2 t paprika
4. salt to taste
5. pepper to taste
6. 2 T butter
7. 1 c yellow onion, chopped
8. 4 1/2 c low-sodium chicken broth
9. 1 t dried basil
10. 1 t Italian seasoning
11. 1 c milk
12. 12 oz farfalle pasta, or other small round pasta
13. 6 oz cream cheese, softened and cut into small pieces
14. 1 1/2 c freshly grated parmesan cheese
15. 8 oz sun-dried tomatoes, drained and chopped
16. 4 oz baby spinach leaves

Instructions

1. Turn instant pot to saute.
2. Season chicken breasts on both sides with paprika, salt, and pepper.
3. Add 1 T olive oil to the hot instant pot.
4. Add chicken breasts and cook for 2 minutes on each side, until browned but not cooked through. Remove to plate.
5. Add butter and onion to the pot and saute for 2 minutes.
6. Add chicken broth, (scraping the bottom of the pot to deglaze it), basil, Italian seasoning, milk, pasta, and chicken breasts back to pot.
7. Close instant pot and turn release valve to sealed. Cook on manual (high pressure) for 5 minutes.
8. When the timer beeps, do a controlled quick release, to release the pressure. (If any liquid sprays close it again and try again in a few seconds.)
9. Carefully open lid. Remove chicken to a plate and tent with foil.
10. Stir in cream cheese, stirring gently until it is melted and the sauce is smooth.
11. Stir in Parmesan cheese, sun dried tomatoes and spinach.
12. Season with salt and pepper to taste.
13. Chop chicken and return to pot.
14. Sauce will thicken as it cools.
15. Serve warm, garnish with extra parmesan cheese, if desired.

Picture of Recipe