Instant Pot Tuscan Chicken Pasta with Mushroom + Sun dried Tomato
a deliciously creamy chicken pasta dish, one pot cooking perfection
Servings: 4 servings
Ingredients
- 2 tbsp olive oil
- 4 chicken breasts cut into cubes
- salt + pepper to season chicken
- 1 tsp dried oregano to season chicken
- 1 tub fresh mushrooms quartered
- 4 cloves garlic minced
- 1 tsp dried thyme
- splash of white wine optional, but I put wine in everything LOL
- 1 cup chicken broth
- 3 cups Fusilli Pasta (or small Penne pasta) dry/uncooked
- 2 tbsp sun dried tomato pesto (or finely chopped sun dried tomatoes packed in olive oil)
- 1 tbsp butter
- 1/4 cup grated parmesan cheese plus more for serving
- 1/2 cup heavy cream (whipping cream)
- 1 small handful fresh spinach feel free to add more if you love spinach
Instructions
- Season the chicken pieces with salt, pepper and oregano.
- Add oil to Instant Pot, press SAUTE option and heat oil until pot display reads HOT.Add chicken and cook 3 minutes, stirring a couple times.
- Add mushrooms, thyme and minced garlic, and cook 2 minutes.
- Add a splash of wine, and cook one minute longer.Add sun dried tomatoes, broth and dry pasta and give it all a good stir. Press CANCEL.
- Lock on lid, and turn pressure valve on lid to SEALING.Choose PRESSURE COOK and adjust timer to 5 minutes.
- When timer beeps done, let pot timer count up for 10 minutes (to natural pressure release).Press CANCEL.Carefully turn pressure valve on lid to VENTING to release any remaining pressure.
- Open lid, add butter, parmesan and cream, and give everything a good stir.Add spinach and stir.Lock on lid and let pot sit for 5 minutes, so spinach can wilt, or leave it until ready to serve.
- Before serving give it all a really good stir, then transfer to bowls and top with extra parmesan cheese.