Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
  • 2 tbsp oil reserved from sun-dried tomato jar
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 16 oz dry penne pasta
  • 4 cups low-sodium chicken broth
  • 0.5 cup julienned sun-dried tomatoes
  • 4 oz full-fat cream cheese, softened
  • 0.5 cup freshly grated Parmesan cheese
  • 0.5 cup heavy cream
  • 2 cups fresh baby spinach
  • 0.5 tsp red pepper flakes

Instructions:

  1. Select the Sauté function on the Instant Pot and add the sun-dried tomato oil. Add cubed chicken, smoked paprika, oregano, salt, and pepper. Sauté for 3–4 minutes until chicken is browned, adding the garlic during the final minute.
  2. Pour in 1/2 cup of chicken broth and use a wooden spoon to scrape all brown bits (fond) from the bottom of the pot to prevent the 'Burn' signal.
  3. Add the remaining chicken broth and the dry pasta. Press the pasta down until mostly submerged, but do not stir. Scatter the sun-dried tomatoes on top.
  4. Secure the lid and set the valve to 'Sealing'. Select Manual/Pressure Cook (High) for 5 minutes. Once the cycle finishes, perform an immediate Quick Pressure Release.
  5. Open the lid and stir in the softened cream cheese, Parmesan cheese, heavy cream, and red pepper flakes. Fold in the fresh baby spinach and stir until the spinach is wilted and the sauce is smooth and thick.