INSTANT POT® TUSCAN CHICKEN PASTA

Instant Pot® Tuscan Chicken Pasta image

This comforting Instant Pot® pasta dish serves two. If you are low carb, just remove the pasta and serve on top of spaghetti squash or mashed cauliflower to lighten up your carb count.

Provided by thedailygourmet

Time 1h5m

Yield 2

Number Of Ingredients 12

Ingredients

1 tablespoon salted butter
1 tablespoon herb-infused olive oil
1 (5 ounce) skinless, boneless chicken breast, cut in bite-sized pieces
1 ½ teaspoons garlic granules
½ teaspoon dried oregano
1 ¼ cups chicken broth
¾ cup farfalle pasta
½ cup heavy whipping cream
2 cups roughly chopped fresh spinach
¼ cup julienned sun-dried tomatoes in oil, drained
1 cup freshly shaved Parmesan cheese, or to taste
1 1/2 teaspoons Italian-style soffrito seasoning blend (such as Trader Joe's®)

Steps:

Heat butter and oil in a multi-functional pressure cooker (such as Instant Pot®) set to Saute function. Add chicken to the hot pot; stir in garlic and oregano. Cook and stir until chicken is golden brown, 5 to 7 minutes.
Pour chicken broth into the pot and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Stir in pasta and whipping cream. Add spinach and sun-dried tomatoes on top. Hit Cancel.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes; quick-release remaining pressure. Unlock and remove the lid.
Stir in 1 cup Parmesan cheese until melted. Top with soffrito seasoning and extra cheese if desired. Serve immediately.

Nutrition Facts : Calories 664.6 calories, Carbohydrate 20.4 g, Cholesterol 172 mg, Fat 50.2 g, Fiber 2.5 g, Protein 34.8 g, SaturatedFat 26 g, Sodium 1493.8 mg, Sugar 1.9 g