Easy Instant Pot Tuscan Chicken Pasta

Ingredients

Chicken:

• 1/4 teaspoon  salt


• 1/4 teaspoon  ground
  black pepper


• 1 teaspoon  dried
  rosemary


• 1 teaspoon  dried
  thyme


• 1 teaspoon  dried
  oregano


• 1 teaspoon  garlic
  powder


• 1 teaspoon  onion
  powder


• 1 teaspoon  paprika


• 2 tablespoons  olive
  oil


• 2  regular
  boneless  (skinless chicken breasts (or 4
  smaller ones))

Pasta:

• 1 tablespoon  olive
  oil


• 1  small onion  (chopped)


• 1 tablespoon  minced
  garlic


• 1 tablespoon  Italian
  seasoning


• 1 cup  sun dried
  tomatoes  (drained and roughly chopped)


• 2 cups  chicken
  broth  (water or veggie broth)


• 1 cup  evaporated
  canned milk


• 3 cups  shell pasta


• 8 ounces  cream
  cheese  (room temperature)


• 1 1/2 cups 
  parmesan  (grated)


• 4-5 cups  fresh
  spinach

1. Add salt, pepper, dried rosemary, dried thyme, dried
   oregano, paprika, garlic powder and onion powder to a large shallow bowl and
   stir to combine.


2. Set Instant Pot to Sauté. Once the IP is hot, add the oil.


3. Toss chicken in the seasoning mix to coat on both sides and
   add to the hot oil.


4. Cook on both sides for 2-3 minutes until golden brown.
   Remove from pot and set aside on a plate, cover with aluminum foil to keep it
   warm.


5. If needed add 1 tablespoon of oil to the pot still in Sauté
   mode.


6. Add the diced onion and minced garlic and cook for 1-2
   minutes, stirring occasionally.


7. Add Italian seasoning and chopped sun dried tomatoes, stir
   to combine.


8. Add chicken broth and using a wooden spoon, scrape well the
   bottom of the pot, trying to remove any bits that stuck to it.


9. Add the pasta and evaporated milk. Stir gently and top with
   the chicken breasts.


10. Cover and seal the lid. Make sure the valve points to
    Sealed. Change setting to manual and adjust time to 4 minutes on High Pressure.


11. Once Instant Pot beeps to show that it's done, do a quick
    release, by changing the position of the valve to Vent. Carefully remove cover.


12. Remove chicken from pot, and set aside on a cutting board.
    Cover with foil.


13. Select Sauté mode and add the cubed cream cheese. Gently
    stir to combine for 1 minute.


14. Add the parmesan cheese and gently stir to combine for 1
    minute.


15. Add the spinach and stir to combine.


16. Turn off the pressure cooker. 


17. Cut the chicken into cubes and add to the pot, gently give
    everything a final stir.


18. Serve immediately garnished with parmesan cheese.

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