Instant Pot Tuscan Chicken Pasta

Ingredients

1 pound boneless skinless chicken breasts, cut into 1-inch pieces

8 ounces cellentani or uncooked spiral pasta

2 cups chicken broth

2 tablespoons butter

3/4 cup 2% milk

4 ounces cream cheese, cubed

1/2 teaspoon garlic powder

3 cups fresh baby spinach

1 cup grated Parmesan cheese

1 package (3 ounces) julienned soft sun-dried tomatoes (not packed in oil)

2 tablespoons chopped fresh basil

1/8 teaspoon salt

1/8 teaspoon pepper

Directions

In a 6-qt. electric pressure cooker, combine the first 4 ingredients.
Lock lid; close pressure-release valve.
Adjust to pressure-cook on high for 3 minutes.
Let pressure release naturally for 5 minutes; quick-release any remaining pressure.
Select saute setting; adjust for medium heat.
Add the milk, cream cheese and garlic powder.
Cook and stir until cream cheese is melted, 3-5 minutes.
Stir in spinach, Parmesan cheese, sun-dried tomatoes, basil, salt and pepper.
Cook and stir until spinach is wilted. Press cancel.
Serve immediately.
Garnish with additional basil if desired.

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