Tuscan Chicken Pasta in the Pressure Cooker

Serves 8 in about 23 minutes. A pressure cooker recipe built around soy sauce and basil.

Ingredients

• 3 tablespoons butter
• 1 ½ lbs chicken breast (boneless skinless) cut slightly larger than bite sized
• 4 cups chicken broth, low sodium
• 2 teaspoons soy sauce
• 1 (7 oz) jar sun dried tomatoes, drained
• 5 cloves garlic minced (or 3 teaspoons garlic powder)
• ¾ teaspoon onion powder
• 1 tablespoon italian seasoning
• 1 teaspoon kosher salt (or ½ tsp table salt)
• ½ teaspoon black pepper
• 8 oz cream cheese, cubed
• 16 oz pasta (cavatappi, macaroni, etc.)
• 1 ½ cups heavy cream, divided
• 1 cup grated parmesan
• 3-4 cups fresh baby spinach
• 4 tablespoons fresh basil, chopped

Method

1. Tip in the butter, chicken, broth, soy sauce, sun dried tomatoes, garlic powder, onion powder, Italian seasoning, salt, and pepper to the pot. Stir.
2. Stir in the cubes of cream cheese in a layer.
3. Tip in the pasta in an even layer and gently push it down into the liquid. Tip in 1 cup of the heavy cream over the top.
4. Close the lid and set the steam release knob to the Sealing position.
5. Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 3 minutes. High Pressure. The pot will take several minutes to come to pressure.
6. When the cook cycle is finished, Let the pot sit undisturbed for 3 minutes (this settles down the foam a bit). Then turn the steam release knob to the Venting position to Quick Release the pressure/steam.
7. When the pin in the lid drops down, open the lid and stir the pasta well to incorporate the cream cheese.
8. Tip in the parmesan and the spinach. Mix very well.
9. Stir in as much of the remaining ½ cup of heavy cream that you want (depending on how saucy you like it), then add the basil and stir in.
10. Plate immediately.

More instant pot ideas are in the instant pot collection.