1.5poundsboneless, skinless chicken breastsabout 2 large breasts. Cut into bite size cubes
1poundfarfalle pastacan substitute penne or rigatoni pasta
6ozcream cheesecut into cubes
3/4cupMilkI used nonfat, but 1% or 2% would work
2tablespoonsunsalted butterif using salted butter, use less salt
1cupgrated Parmesan cheese
8oz jarsun-dried tomatoesdrained of oil
1/2teaspoonground black pepper
In the liner of your instant pot, add the cubed chicken breasts, pasta, and chicken broth. Close the lid, set the valve to Seal. Press Manual Pressure, adjust to High Pressure, and adjust the time to 3 minutes.
When the instant pot has finished cooking, it will beep and the timer will start counting up. Let sit and Natural Release for 5 minutes. Move the valve to Release to Quick Release the pressure. If liquid starts to spurt out of the valve, move the vale back to Seal and let Natural Release for a few minutes more before trying to Quick Release again.
When the pressure is released the pin will drop. Remove the lid, be careful of the steam. Press Saute. Stir in the cream cheese, milk, and butter. Stir until the cream cheese has melted. Stir in the remaining ingredients. The spinach will wilt and the Parmesan will melt into the pasta.
Serve and enjoy 🙂 Store leftovers in an airtight container in the refrigerator for up to 5 days.