Instant Pot® Tuscan Chicken Pasta


  • 1 tablespoon salted butter
  • 1 tablespoon herb-infused olive oil
  • 1 (5 ounce) skinless, boneless chicken breast, cut in bite-sized pieces
  • 1 ½ teaspoons garlic granules
  • ½ teaspoon dried oregano
  • 1 ¼ cups chicken broth
  • ¾ cup farfalle pasta
  • ½ cup heavy whipping cream
  • 2 cups roughly chopped fresh spinach
  • ¼ cup julienned sun-dried tomatoes in oil, drained
  • 1 cup freshly shaved Parmesan cheese, or to taste
  • 1 1/2 teaspoons Italian-style soffrito seasoning blend (such as Trader Joe’s®)
  • Directions

  • Step 1

    Heat butter and oil in a multi-functional pressure cooker (such as Instant Pot®) set to Saute function. Add chicken to the hot pot; stir in garlic and oregano. Cook and stir until chicken is golden brown, 5 to 7 minutes.


  • Step 2

    Pour chicken broth into the pot and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Stir in pasta and whipping cream. Add spinach and sun-dried tomatoes on top. Hit Cancel.

  • Step 3

    Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.

  • Step 4

    Release pressure using the natural-release method according to manufacturer’s instructions, about 15 minutes; quick-release remaining pressure. Unlock and remove the lid.

  • Step 5

    Stir in 1 cup Parmesan cheese until melted. Top with soffrito seasoning and extra cheese if desired. Serve immediately.

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