Winner, winner chicken dinner! This meal really shows off the talents of our favorite electric pressure cooker. Just combine ingredients, seal, and the Instant Pot™ does the rest. Stir in spinach and…
Ingredients
- 1 carton (32 oz) Progresso™ chicken broth
- 1/2 cup chopped drained oil-packed sun-dried tomatoes with herbs
- 1 tablespoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
- 1 package (20 oz) boneless skinless chicken thighs, cut in 1-inch pieces
- 12 oz uncooked campanelle pasta (4 cups)
- 1 package (5 oz) fresh baby spinach leaves
- 1 package (8 oz) cream cheese, cut into cubes, softened
- 1 cup shredded Parmesan cheese (4 oz)
Steps
- Spray 6-quart Instant Pot™ insert with cooking spray. Mix broth, tomatoes, Italian seasoning, salt and pepper flakes in insert.
- Stir in chicken and pasta. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 7 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
- Immediately stir mixture 1 to 2 minutes or until pasta is completely separated. Pasta will appear to be stuck together but will separate while stirring. Stir in spinach, cream cheese and Parmesan cheese until cheeses melt. Let stand 5 minutes.
