Instant Pot Creamy Tuscan Chicken Pasta
Creamy sauce from the cream cheese and great flavor from the sun-dried tomatoes and basil. This is a perfect filling, comforting Instant Pot meal that can be on your table in 30 minutes.
Servings Prep Time
6servings 5minutes
Cook Time Passive Time
3minutes 20minutes
Servings Prep Time
6servings 5minutes
Cook Time Passive Time
3minutes 20minutes
  • 1.5pounds boneless, skinless chicken breastsabout 2 large breasts. Cut into bite size cubes
  • 1pound farfalle pastacan substitute penne or rigatoni pasta
  • 4cups chicken broth
  • 6oz cream cheesecut into cubes
  • 3/4cup MilkI used nonfat, but 1% or 2% would work
  • 2tablespoons unsalted butterif using salted butter, use less salt
  • 1cup grated Parmesan cheese
  • 4oz baby spinach
  • 8oz jar sun-dried tomatoesdrained of oil
  • 1tablespoon dried basil
  • 1teaspoon garlic powder
  • 1/2teaspoon ground black pepper
  • 1/2teaspoon salt
  1. 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.
  2. 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.
  3. 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.
  4. Serve and enjoy 🙂 Store leftovers in an airtight container in the refrigerator for up to 5 days.
Recipe Notes

I use an 8 Quart Instant Pot Duo.